INGREDIENTS

INSTRUCTIONS

a). For Mashed Potatoes: Peel potatoes and cut into chunks (about 2
inches square). Boil in salted water for about 20 minutes -- until
tender. Drain potatoes and place back in pot. Proceed as below:  1b).
For Baked Double-stuffed : Wash potatoes well and prick with a  fork.
Bake for about 1 hour at 425 degrees (until done). Cut potatoes  in
half lengthwise and scoop out insides. Put potato pulp into a  large
bowl and proceed per below directions:  2). Mash potatoes with butter,
then stir in milk and cheeses. (If  serving "fussy eaters", you may
want to puree cottage cheese before  adding -- I don't usually do this,
but it made for a smoother texture  the one time that I tried it) Stir
in sour cream and desired  seasonings. (I often use seasoned salt and a
pinch of Cajun  seasoning.)  3a). Serve immediately as mashed potatoes
or...  3b). Place in a 8" square casserole dish that has been sprayed
with  cooking oil spray. Sprinkle with paprika and bake uncovered at
350  degrees for about 30 minutes for potato casserole or...  3c). Fill
each potato skin, place on baking sheet, sprinkle with  Paprika and
bake for approximately 20-30 mins at 350 to 425 degrees  (depending on
what else you have cooking in the oven).  I have yet to try freezing
these; but I imagine that the casserole  and the skins would both
freeze well. (I might consider leaving out  the sour cream if
freezing.)  I'm not sure how long they would take to reheat from the
frozen  state. I would try 350 degrees and check on the double-stuffs
after  35 mins and the casserole after 45 mins.  JaneStarr@home.com in
CT, USA  Nutrition estimated per MasterCook (for 1/6 recipe or 2 potato
halves): 176.7 cals, 4.7g fat (23.5%CFF), 2.3g fiber, 89mg calcium =  3
WW Points  Recipe by: JaneStarr@home.com  Posted to EAT-LF Digest by
"Jane" <janestarr@home.com> on May 6, 1999,  converted by MM_Buster
v2.0l.

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