| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | Idaho potatoes | |
| 6 | T | Margarine |
| 1/2 | c | 2% low-fat milk |
| 1 | c | Grated cheddar cheese |
| Salt & pepper to taste | ||
| Add'l cheddar cheese for | ||
| garnish optional |
INSTRUCTIONS
1997 preheat oven to 425 F. scrub potatoes to remove any dirt; dry, then prick with fork. rub skins lightly with oil (the potato skins!). place taters on baking sheet & bake for 45 minutes, or until tender. cut potatoes in half lengthwise; scoop out potato flesh frome ach potato & place in large bowl. mix in remaining ingredients; beat 'til light & fluffly. spoon mixture back into potato shells. top w/ add'l cheese if desired. return to oven for 5- 10 min to make sure potatoes are heated through. variation: add 1 1/2 c chopped broccoli & 1 tsp dried oregano to potato flesh in step #2. makes 4 full or 8 half-portion servings. Posted to FOODWINE Digest by Barb B <barbb@MICRON.NET> on Dec 27,
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Nutrition (calculated from recipe ingredients)
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Calories: 1113
Calories From Fat: 941
Total Fat: 106.6g
Cholesterol: 123.6mg
Sodium: 1628.1mg
Potassium: 331.2mg
Carbohydrates: 8.1g
Fiber: 0g
Sugar: 6.5g
Protein: 33g