| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
All newly t, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
|
Whole baking potatoes |
| 1/2 |
|
Green pepper, chopped |
| 1/2 |
md |
Onion, chopped |
| 3 |
tb |
Butter |
| 3 |
tb |
Sour cream |
| 3 |
oz |
Cream cheese, cut in cubes, softened |
| 1 1/2 |
c |
Shredded cheddar cheese |
| 1 |
ts |
Granulated garlic |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Preheat oven to 350 degrees. Wash potatoes and pierce with a fork. Bake 1
hour or until tender. Remove from oven and cut in half. Scoop out warm
potato into a large bowl. Set shells aside. Into the potatoes, whip the
green pepper, onion, butter, sour cream, cream cheese, 1 cup of cheddar
cheese, garlic, salt and pepper to taste. Spoon the potato mixture into the
shells. Place in a greased shallow baking dish and sprinkle tops with
remaining cheddar and paprika.
Return to 350 degree oven long enough to melt cheese and heat the potato
stuffing.
Recipe by: Cincinnati Enquirer Posted to MC-Recipe Digest V1 #644 by
L979@aol.com on Jun 12, 1997
A Message from our Provider:
“God: the most lovable person in the universe”