| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
(8 ounces each) potatoes |
| 1 |
cn |
(10 ounces) chunk chicken in water, drained |
| 3 |
|
Green onions; sliced |
| 6 |
tb |
Fat free mayonnaise |
| 1/4 |
c |
Grated Parmesan cheese divided |
INSTRUCTIONS
Pierce potatoes with tines of fork; microwave on HIGH 18 to 20
minutes until potatoes are fork-tender. Heat oven to 400 degrees.
Meanwhile, to prepare topping: In bowl mix remaining ingredients
except cheese. Cut potatoes in half lengthwise; place on baking
sheet cut sides up. Cover potatoes with topping mixture, dividing
equally. Place on baking sheet, sprinkle with cheese and heat in
oven about 6 minutes until potatoes and topping are hot and cheese is
melted.
NOTE: Microwave cooking times are based on a 700-watt microwave.
Adjust cooking times to your own oven.
Menu: Cream of Tomato Soup, Orange Wedges
Nutritional Information Per Serving: 290 calories; 5 g fat; 40 mg
cholesterol; 510 mg sodium; 42 g carbohydrate; 4 g fiber; 20 g
protein.
Source: The Potato Board <recipes@potatoes.com>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip
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