Vegetable Stuffed Spud
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Stuft spuds, Vegetarian | 2 | Servings |
INGREDIENTS
| 2 | Baked potatoes | |
| 1/2 | c | White sauce |
| 1/4 | t | Salt |
| 1/2 | c | Jack cheese, grated |
| 1/4 | c | Peas, thawed |
| 1/4 | c | Carrots, cooked chpd |
| 2 | T | Green pepper, chpd |
| 1 | T | Pimiento, diced |
INSTRUCTIONS
Cut potatoes in halves. Scoop out pulp; mix well; set aside in a covered bowl. Combine all other ingreds; mix well. Stir into mashed potato and again mix well. Heap mixture into potato halves. Place on an ungreased cookie sheet; bake 375 F, 20-25 mins or until tops are brown. Posted to MM-Recipes Digest V3 #199 Date: Tue, 9 Jul 1996 19:53:29 -0400 From: Dan Schamber <dansch@haven.ios.com>
A Message from our Provider:
“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
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Calories: 411
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: 22mg
Sodium: 733.1mg
Potassium: 1703.7mg
Carbohydrates: 67.5g
Fiber: 7.6g
Sugar: 4.3g
Protein: 18.4g