Mash the potatoes with a potato masher or electric mixer until no lumps

remain. Add the milk in small amounts, beating after each addition. The

amount of milk needed to make potatoes smooth and fluffy depends on the

type of potato used.

Add the margarine, salt and pepper. Beat vigorously until potatoes are

light and fluffy. Stir in the cheese and chives. Fill the potato shells

with the mashed potato mixture. Place on an ungreased cookie sheet. Bake

potatoes uncovered about 20 minutes or until hot.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

- - - - - - - - - - - - - - - - - -

Per serving: 185 Calories (kcal); 11g Total Fat; (51% calories from fat); 6g

Protein; 17g Carbohydrate; 16mg Cholesterol; 230mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

NOTES : Bake: 1 hour 15 minutes for first baking plus 20 minutes for

second baking

Essential Equipment: potato masher or electric mixer; cookie sheet

Tips

To save time, arrange filled potato shells in a circle on a

0-inch microwavable plate. Cover with waxed paper and microwave

on High 6 to 8 minutes, rotating plate 1/2 turn after 3 minutes,

until hot.

To do ahead, wrap filled potato shells airtight and refrigerate no

longer than 24 hours or freeze no longer than 2 months. Unwrap

potatoes and place on cookie sheet. Heat in 400º oven about 30

minutes for refrigerated potatoes, about 40 minutes for frozen

potatoes, until hot.

Nutr. Assoc. : 2135 4098 4138 0 0 4922 0

Exported from MasterCook *

Vegetable Lasagna

Recipe By

Serving Size : 6

Betty Crocker - Cooking Basics Recipes