| Stuffed Baked Potatoes
Categories: Potato, Baked, Side dishes, Vegetables, Diabetic, Stuffed
8 Potatoes
1 1/2 cup of salt
8 tablespoons of oil
1 1/2 cup of sour half and half
1/8 teaspoon of pepper
2 tablespoons of Chives, snipped |
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Instructions: Preheat oven to 450ºF. Prick skins of potatoes with fork; lightly oil your hands and rub oil onto the potatoes with fork; lightly onto the potatoes. Place potatoes oven and bake until done (about 35-40 minutes). Reduce heat each heat to 325ºF. Remove potatoes from oven; cut a think slice from each and hollow out, being careful to leave shell intact. Mash centers in mixer with sour half and half, salt, pepper, and chives; refill shells, heaping high. Bake on aluminum foil until heated through and top is lightly browned (about 1/2 hour) Serving Size: 8 Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 2 FAT EXCHANGES Source: Recipes for Diabetics by Billie Little Brought to you and yours by Nancy OBrion and her Meal-Master Posted to MC-Recipe Digest V1 #747 by Herbert A Morrison <Huggyb@golden.net> on Aug 18, 1997 |
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