INGREDIENTS

INSTRUCTIONS

Preheat oven to 425°.  Rub the potatoes all over with the butter or
margarine and bake in  preheated oven for one hour, pricking them
several times with a fork  AFTER the first 30 minutes of baking.  At
the end of the hour baking time, remove the baked potatoes from the
oven; when JUST cool enough to handle, cut a lengthwise slice from  the
top of each potato.  Then cut an X in the pulp of each potato,  cut
around the circumference; scoop the pulp from the skin, leaving a  1/2"
shell. Force the pulp through a ricer into a bowl .  While the  riced
potatoes are still warm, beat in 2/3 cup of the jack cheese,  the green
chiles, the sour cream, the eggs and the salt and pepper to  taste.
Beat the mixture until fluffy. Mound the filling into the  potato
shells; sprinkle the remaining jack cheese over the top of the
potatoes. At this point the stuffed potatoes can be refrigerated,
covered lightly, for up to 24 hours.  Bake the potatoes on a baking
sheet in a preheated 425° for 10 - 15  minutes (if they are freshly
made) or 20 - 30 minutes (if they have  been refrigerated).  Formatted
and posted to Eat-L by Ilene Warfield.  Notes: For a little  extra
kick, substitute Pepper Jack for the regular Monterey Jack! Per
serving: 224 Calories; 14g Fat (54% calories from fat); 9g Protein;
17g Carbohydrate; 93mg Cholesterol; 169mg Sodium  Recipe By: Gourmet
Magazine  October 1982  Posted to EAT-L Digest 10 October 96  Date:  
Fri, 11 Oct 1996 00:00:14 +0000  From:    Ilene Warfield
<ilenewar@STARNETINC.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 135
Calories From Fat: 103
Total Fat: 11.7g
Cholesterol: 79.9mg
Sodium: 168.6mg
Potassium: 43.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 7.2g