| 148 | 149 | 150 | 151 | 152 |
| 1 | 39 | 78 | 117 | 156 |
|
-
- - - - - - - - - - - - - - - - - -
Per serving: 254 Calories (kcal); 4g Total Fat; (14% calories from fat); 24g
Protein; 30g Carbohydrate; 56mg Cholesterol; 105mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 0 Fat;
1
/2 Other Carbohydrates
Serving Ideas : Serve with Garlic Bread (see recipe) or toasted pita breads, cut
into wedges.
NOTES : Essential Equipment: large serving bowl
Tips
To save time, purchase cooked turkey or chicken at the deli
counter of your favorite supermarket.
Nutr. Assoc. : 0 2848 0 26402 26476 1586 1668 0 5279
*
Exported from MasterCook *
Twice-Baked Potatoes
Recipe By
Serving Size : 4
Categories
:
Preparation Time :0:00
: Chapter 5
Potatoes
Vegetables
On the Side
Side Dishes
Amount Measure
Ingredient -- Preparation Method
-
------- ------------ --------------------------------
2
large baking potatoes (russet or Idaho), 8 to 10
ounces each
2
2
tablespoons margarine or butter
tablespoons milk (2 to 4 tablespoons)
teaspoon salt
Dash pepper
cup shredded Cheddar cheese (2 ounces)
teaspoons chopped fresh chives, if desired
1
1
/8
/2
2
Heat the oven to 375º. Scrub the potatoes thoroughly with a vegetable
brush, but do not peel. Pierce the potatoes on all sides with a fork to
allow steam to escape while the potatoes bake. Place potatoes directly on
the oven rack. Measure margarine, and let it stand at room temperature to
soften.
Bake potatoes 1 hour to 1 hour 15 minutes or until potatoes feel tender
when squeezed gently. Be sure to use a pot holder because potatoes will be
very hot to the touch.
When potatoes are cool enough to handle, cut them lengthwise in half.
Scoop out the insides into a medium bowl, leaving about a 1/4-inch shell
in the potato skin.
Increase the temperature of the oven to 400º.
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