Baked Potatoes, Stuffed
Yield: 8 sweet ones
8 Potato; 1 1/2 c Salt;
8 tb Oil; 1/8 ts Pepper;
1 1/2 c Sour half and half; 2 tb Chives; snipped
Preheat oven to 450 degrees. 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 325 degrees. 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; refull shells, heaping high.
Bake on aluminum foil heated throught and top is lightly browned
(about 1/2 hour) 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
448 Potato; 1 1/2 c Salt;
8 tb Oil; 1/8 ts Pepper;
1 1/2 c Sour half and half; 2 tb Chives; snipped
Preheat oven to 450 degrees. 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 325 degrees. 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; refull shells, heaping high.
Bake on aluminum foil heated throught and top is lightly browned
(about 1/2 hour) 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
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