Baked Potatoes Stuffed Recipe




Baked Potatoes Stuffed Ingredients

8 potato
8 tbsp oil
1 1/2 cup sour half and half
1 1/2 cup salt
1/8 tsp pepper
2 tbsp chives, snipped

A Recipe for
Baked Potatoes Stuffed

 

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To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.




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This Recipe for Baked Potatoes Stuffed is one of thousands in the Recipes-to-go Diabetic Cookbook.


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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.


This is a recipe for Baked Potatoes Stuffed from the recipe cookbook of Recipes-to-go (Diabetic)


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Baked Potatoes Stuffed recipe - a tasty recipe for you to add to your collection!

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Baked Potatoes Stuffed

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Baked Potatoes Stuffed Directions

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 O'Brion and her Meal-Master

Serves: 8

 

 

 

 

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Baked Potatoes Stuffed Recipe from the Recipes-To-go.com Diabetic Recipe Cookbook

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