betty crocker best of baking recipes.txt

Nutr. Assoc. : 0 5472 0 0 0 0 4113 14

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Potato Skins Olé

Recipe By

Serving Size : 8

Preparation Time :0:00

Categories

: Main and Side Dishes

Potatoes

Amount Measure

Ingredient -- Preparation Method

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

large potatoes (about 2 pounds) -- baked

tablespoons margarine or butter -- melted

cup shredded Colby-Monterey Jack cheese (4

ounces)

cup sour cream

cup sliced green onions (5 medium)

cup salsa

Let potatoes stand until cool enough to handle. Cut potatoes lengthwise

into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save

potato pulp for another use.

Set oven control to broil. Place potato shells, skin sides down, in

broiler pan. Brush potato flesh with margarine. Broil 4 to 5 inches from

heat 8 to 10 minutes or until crisp and brown.

Sprinkle cheese over potato shells. Broil about 30 seconds or until cheese

is melted. Mix sour cream and onions; spoon onto potatoes. Top with salsa.

servings (2 shells each)

___________________

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

approved Betty Crocker® Recipe.

Description:

In this Tex-Mex version of a popular appetizer, the potato skins are

baked, not fried."

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Per serving: 144 Calories (kcal); 9g Total Fat; (56% calories from fat); 2g

Protein; 14g Carbohydrate; 6mg Cholesterol; 83mg Sodium

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

Other Carbohydrates

Nutr. Assoc. : 4600 4098 4923 0 20030 0

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Potato-Chive Bread (1 1/2-Pound Recipe)

Recipe By

Serving Size : 12

Betty Crocker - Best Of Baking Recipes