| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetarian | Stuft spuds, Vegetarian | 2 | Servings |
INGREDIENTS
| 2 | Baked potatoes | |
| 1 | T | Butter |
| 1/4 | c | Onion, chpd |
| 1/2 | c | Sour cream |
| 2 | Eggs, lightly beaten | |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
| 3/4 | c | Swiss cheese, cut 1/4" cubes |
| 1 | c | Leftover vegs, assorted chpd |
| Parsley |
INSTRUCTIONS
Cut a thin slice from the top of each potato. Remove pulp being careful not to tear shels. Place potato pulp in mixing bowl; mash; cover and set aside. Set shells aside. heat butter in skillet; saute onion until tender, low heat, 10 mins. Add sour cream, eggs, salt and pepper, stirring constantly. Add mashed potatoes; mix well. Add cheese and vegs; mix lightly. Heap mixture into shells. Bake 350 F, 45 mins. Garnish with parsley. Posted to MM-Recipes Digest V3 #199 Date: Tue, 9 Jul 1996 19:53:29 -0400 From: Dan Schamber <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 712
Calories From Fat: 317
Total Fat: 36g
Cholesterol: 276.7mg
Sodium: 400.3mg
Potassium: 1839.1mg
Carbohydrates: 68.9g
Fiber: 6.9g
Sugar: 5.7g
Protein: 28.8g