INGREDIENTS

INSTRUCTIONS

Bake potatoes. Slice off the top 1/4" of each potato. Discard top.
Carefully spoon out center pulp, leaving about 1/2" shell. Place pulp
in a medium bowl and mash until smooth. Stir in 2 T. margarine, salt
and pepper and enough milk to moisten. Beat until light and fluffy.
Mound into shells. Place on an ungreased baking sheet. Sprinkle with
paprika or dot with additional margarine if desired. Bake in a
preheated 375 Degree oven for 15 to 20 minutes.  BARBECUE STUFFED
POTATOES: Stir in 1 T. chopped parsley, a few drops  of hot pepper
sauce and liquid. smoke. Fill shells and bake.  Meanwhile, saute until
soft, a thinly sliced small onion and 1/2 of a  red or green pepper,
cut into strips. Top each serving with 1 T. of  your favorite barbecue
sauce and some of the sauteed vegetables.  Sprinkle with shredded Colby
Cheese if desired.  CHEESE BACON STUFFED POTATOES: Stir in 1/2 c.
shredded cheddar or  swiss cheese, 3 T. crumbled, cooked bacon, and 1
T. each minced onion  and parsley. Top each potato with a pat of butter
before baking.  RANCH STYLE STUFFED POTATOES: Beat in 3/4 c. cottage
cheese or 3 oz.  softened cream cheese, 1 T. minced green onion, and
1/2 t. lemon  juice. Fill shells and bake. Top with chopped tomatoes
and additional  green onion.  SEAFOOD STUFFED POTATOES; Stir in 1 c.
grated Swiss cheese, 1 T.  grated onion, 1/2 t. lemon juice and a dash
of dried dill weed and  cayenne pepper. Drain 1 can tiny cocktail
shrimp. Gently stir into  potato mixture. Fill shells and bake. From:
Potato Lovers Cookbook  Recipe by: Sue Klapper - KCXJ08A  Posted to
EAT-L Digest 25 Jan 97 by Robert and Carole Walberg
<walbergr@MB.SYMPATICO.CA> on Aug 26, 1997.

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Nutrition (calculated from recipe ingredients)
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Calories: 230
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 2.4mg
Sodium: 384.3mg
Potassium: 942.5mg
Carbohydrates: 38.7g
Fiber: 4.7g
Sugar: 3.2g
Protein: 5.4g