Stuffed Baked Potatoes

Portions: 10 Portion size: 1 potato

U.S. Metric Ingredients

2 oz 4 oz to taste to taste

6G g 1GG mL to taste to taste

Baking potatoes, about

7-8 oz (200-225 g) each Butter, melted Light cream or milk, hot Salt

White pepper


1. Bake the potatoes according to the basic method.

2. Remove from the oven. Cut a slice off the top of each potato and scoop out the pulp, leaving a shell about î4 in. (V2 cm) thick.

3. Pass the pulp through a food mill or ricer. Beat in the butter and enough cream or milk to make a smooth purée. Season to taste. (Note that this preparation is basically the same as whipped potatoes.)

4. Fill the potato shells with the purée, using a pastry bag or kitchen spoon. (A pastry bag is faster and neater.) Place them on a baking sheet.

S tbsp S tbsp

1 oz

45 mL 45 mL

SG g

Dry bread crumbs Parmesan cheese, grated Butter, melted

Per serving:

Calories, 270; Protein, 5 g; Fat, 10 g (32% cal.); Cholesterol, 30 mg; Carbohydrates, 42 g; Fiber, 4 g; Sodium, 140 mg.

5. Mix the bread crumbs and parmesan cheese and top the potatoes with this mixture. Sprinkle with melted butter.

6. Place in hot oven (400°F/200°C) until potatoes are heated through and tops are browned, about 15 minutes.

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Why Gluten Free

Why Gluten Free

What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.

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