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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