Stuffed Baked Potatoes
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | 6 ounce |
potatoes
baked |
|
| 2 | tablespoons |
butter
or margarine |
|
| ¾ | cup |
milk
|
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
cheddar cheese
shredded |
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | 6 ounce |
potatoes
baked |
|
| 3E+1 | ml |
butter
or margarine |
|
| 177 | ml |
milk
|
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
cheddar cheese
shredded |
|
| 1 | x |
paprika
|
*
|
Directions
Allow potatoes to stand at room temperature 2 to 3 minutes after baking.
Cut a thin slice from the top of each potato. Caution: potato will be hot.
With a spoon, remove the potato pulp from each potato, leaving a thin shell.
Mash potato pulp with a fork or potato masher.
Add butter, milk, egg, salt, pepper and cheese. Whip potato mixture with a rotary beater or electric mixer until light and fluffy.
Spoon mixture into shells and sprinkle with paprika.
Place potatoes on a paper plate and heat, uncovered, in Microwave Oven 5 minutes.
If desired, after cooking in Microwave Oven, potatoes may be placed under the broiler unit of a conventional oven to brown for a few minutes.
Transfer from paper plate before browning.
