| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Potatoes, Garlic, *food-produ |
2 |
servings |
INGREDIENTS
| 2 |
|
Potatoes; baked |
| 3 |
|
Cloves elephant garlic; baked |
| 2 |
tb |
Butter buds®; dry measure |
| 2 |
ts |
Parmesan cheese |
|
|
Pepper |
| 1/4 |
ts |
Onion powder |
| 2 |
tb |
Yogurt |
|
|
Paprika; for color |
INSTRUCTIONS
Bake two potatoes. Bake three cloves of elephant garlic wrapped in foil.
Slit open potatoes and remove potato from skins.
In bowl, mix/mash potato, garlic, two tablespoons dry Butter Buds, parmesan
cheese, dash pepper, onion powder to taste, and a dollop of yogurt. Mix
well and return mixture to skins, sprinkle with paprika and brown in oven
under broiler. EACH: 107 cals, 1g fat (12% cff)
Recipe from Geiger Elephant Garlic
http://members.spree.com/0107/geigergarlic.htm from Bonifay, FL, USA and
Pat Hanneman (Kitpath) 1998 Mar
Recipe by: Geiger Elephant Garlic 98-Mar
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 24, 1998, converted
by MM_Buster v2.0l.
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