| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Baking potatoes; scrubbed |
| 2/3 |
c |
Lowfat sour cream |
| 2 |
tb |
Plus 2 tsp. prepared horseradish |
| 1 |
tb |
Plus 1 tsp. margarine |
| 1 |
tb |
Plus 1 tsp. chives |
INSTRUCTIONS
Prep: 10 min, Cook: 1:20.
Preheat oven to 400°F. Pierce potatoes several times with a fork. Bake
about 1 hour, or until crisp outside and cooked through. Transfer to a
baking sheet and cool 5 minutes. Cut off top third of potatoes. Scoop out
potato from bottoms into a bowl, leaving 1/4 inch thick shell. Scoop potato
from tops and add to same bowl. Discard tops. Mash potato with half the
sour cream, half the horseradish and margarine. Season with salt and pepper
to taste. Spoon into potato shells, dividing equally. Place potatoes in
baking pan and bake about 20 minutes, or until heated through and golden
brown. Mix remaining sour cream and horseradish in a bowl. Spoon sour cream
topping on each and sprinkle with chives.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 02, 1998
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”