| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Stuft spuds, Vegetarian |
2 |
Servings |
INGREDIENTS
| 2 |
|
Baked potatoes |
| 1 |
tb |
Butter |
| 1/4 |
c |
Onion, chpd |
| 1/2 |
c |
Sour cream |
| 2 |
|
Eggs, lightly beaten |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 3/4 |
c |
Swiss cheese, cut 1/4" cubes |
| 1 |
c |
Leftover vegs, assorted chpd |
|
|
Parsley |
INSTRUCTIONS
STUFFED SPUDS
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 <dansch@haven.ios.com>
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”