| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Meats, Potatoes |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Baking potatoes |
| 1/2 |
c |
Diced cooked turkey or chicken or pork |
| 1/2 |
c |
Diced cooked ham |
| 1/4 |
lb |
Sharp Cheddar Cheese; diced, (1 cup) |
| 1/4 |
lb |
Provolone cheese; diced, (1 cup) |
| 1 |
lg |
Green pepper; seeded and diced |
| 1 |
md |
Onion; chopped |
| 1/2 |
c |
Butter or margarine |
|
|
Commercial sour cream or yogurt, for topping |
|
|
Chopped chives |
|
|
Crumbled cooked bacon |
INSTRUCTIONS
Scrub potatoes under cold water and place, wet on a baking sheet. Bake
potatoes at 400 degrees until done, about 1 hour. Let potatoes cool to the
touch. Cut potatoes in half lengthwise and scoop out pulp, leaving nice
little boats. Divide pulp in half, reserving half for other use. Put a pat
of butter in each shell. Mash remaining potato pulp and mix with onion,
pepper, meat, half the cheese and a spoon or two of the sour cream. Spoon
into each shell, leaving a well in the middle. Divide remaining cheese into
the wells and put a pat of butter on top. Chill overnight. Heat at 375
degrees until heated through. Top with sour cream, bacon, and chives and
serve with a nice green salad and a crusty bread.
From AOL. Christie Aspegren, September 93 Round Robin.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Shock your mom – go to church”