Subject: Twice Baked Potato
From: Barbara Johnson
Date: Sat, 19 Dec 1998 09:07:16 -0600
Does anyone have a recipe for twice baked potato which is not too loaded
From: Joyce and Bruce
Date: Sat, 19 Dec 1998 16:32:30 GMT
You could sautee green peppers, onions, musherooms, add low fat sour
cream or margerine, salt and pepper. I like the high test stuff, but
this is less calories.
From: Brent Huiberts
Date: Sat, 19 Dec 1998 11:20:52 -0800
On a related note, see p. 12 of the February 1999 issue of Cook's
From: Mary Elizabeth
Date: Sun, 20 Dec 1998 14:47:49 GMT
Joy Wingert wrote:
> On a related note, see p. 12 of the February 1999 issue of Cook's
February 1999?? Do they really publish that far ahead??
From: sandy54079[at]aol.com (Sandy54079)
Date: 19 Dec 1998 20:18:26 GMT
4 large baking potatoes
1 garlic bulb
1/2 cup low-sodium chicken broth
1/2 cup nonfat sour cream
1/2 tsp. black pepper
1/4 cup grated parmesan cheese
Oven 425 degrees.
1. Pierce potatoes several times with fork; place on baking sheet. Wrap the
garlic in foil and place along-side the potatoes. Bake till tender and garlic
is browned and softened, 50-60 mins. Let potatoes and garlic cool approx 15
2. Halve the potatoes lengthwise; scoop pulp into a large bowl leaving skins
intact. Cut garlic in half; squeeze out the pulp and add to the potato. Add
broth, sour cream and pepper; stir and mash with fork to desired texture. Spoon
stuffing back into skins; sprinkle with cheese & paprika.
3. Return potatoes to baking sheet and bake until heated through and lightly
browned, about 15 minutes.
This came from weight watchers and is delicious. 153 caolories, 1 g total fat.
Date: Mon, 21 Dec 1998 18:37:20 GMT
Barbara Johnson wrote:
> Does anyone have a recipe for twice baked potato which is not too loaded
> with fat?
Or with fat!!!