Ingredients
-
4
-
3/4
-
1/4
-
2
-
1
-
3/4
-
4 - 6
-
2
-
-
-
-
-
-
-
Directions
Wonderful Stuffed Potatoes, Adopted 2/10/06 Note Make at your own risk until I make it Yeah I know I am behind schedule but it was too hot to make 8/06, Good low fat recepie I skiped the milk, since it would make the stuffing more watery, and used low fat horseradish cheddar for the top for more flavor It was very good the first day, but I did not like how leftovers tasted next day , This was pretty good and I liked the idea of adding cottage cheese to it used italian seasoning and I left out the hot pepper sauce Thanks!
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Steps
|
1
Done
|
Prick Potatoes With Fork Then Bake at 425 Degrees F For 60 Minutes or Until Fork Is Easily Inserted. |
|
2
Done
|
Cut Potatoes in Half Lengthwise. Carefully Scoop Out Potato Leaving About 1/2-Inch of Pulp Inside Shell. Mash Pulp in Large Bowl. |
|
3
Done
|
Mix in by Hand Remaining Ingredients Except Parmesan Cheese. |
|
4
Done
|
Spoon Mixture Into Potato Shells. |
|
5
Done
|
Sprinkle Top With 1/4 Teaspoon Parmesan Cheese. |
|
6
Done
|
Place on Baking Sheet and Return to Oven. |
|
7
Done
|
Bake 15-20 Minutes or Until Tops Are Golden Brown. |
