| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
lg |
Baking potatoes, (2 pounds) |
| 1 1/2 |
c |
Chopped parsnip |
| 3 |
|
Garlic cloves |
| 1/4 |
c |
Light cream cheese |
| 1/2 |
c |
Low-fat buttermilk |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Hot sauce |
| 1 |
ds |
Ground nutmeg |
| 1 |
|
Egg white |
| 1/3 |
c |
Finely chopped green onions |
| 2 |
tb |
Grated Parmesan cheese |
| 1/4 |
ts |
Paprika |
INSTRUCTIONS
Bake potatoes at 450 degrees for 50 minutes or until done; let cool
slightly.
Cook chopped parsnip and garlic cloves in boiling water for 20 minutes or
until tender, and drain. Mince garlic. Combine the parsnip, minced garlic,
and cream cheese in a large bowl, and beat at medium speed of a mixer until
smooth.
Cut each potato in half lengthwise, and scoop out the pulp, leaving a
1/4-inch-thick shell. Add potato pulp, buttermilk, and the next 5
ingredients (buttermilk through egg white) to the parsnip mixture. Stir in
the chopped green onions. Spoon potato mixture into shells. Combine the
grated Parmesan cheese and paprika, and sprinkle over the potatoes.
Bake at 400 degrees for 15 minutes or until the potatoes are thoroughly
heated. Yield: 6 servings (serving size: 1 potato half).
Per serving: 111 Calories; 3g Fat (20% calories from fat); 5g Protein; 18g
Carbohydrate; 7mg Cholesterol; 364mg Sodium
NOTES : Potatoes can be prepared one day ahead, refrigerated, and baked
just before serving.
Recipe by: Cooking Light, Jul/Aug 1995, page 126
Posted to MC-Recipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.
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