Sides and Salads
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Recipes: |
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Servings: |
6 |
12 |
18 |
24 |
30 |
36 |
Makes: 2 halves per person |
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Ingredients: |
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Baking potatoes, baked |
6 |
12 |
18 |
24 |
30 |
36 |
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Sour cream |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Shredded cheddar cheese |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Finely chopped onion |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
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Dried parsley flakes (optional) |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
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Butter, melted |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
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Milk |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
Assembly Directions:
Cut baked potatoes in half, lengthwise. Carefully scoop out pulp, leaving a thin shell. Place empty shells on waxed paper on counter top or cookie sheet. In a large bowl, mash the pulp until smooth. Beat in sour cream, cheese, onion, parsley, melted butter and milk. Carefully fill potato shells.
Freezing Directions:
Wrap individual shells in plastic wrap and place in freezer bags or rigid containers. Seal, label and freeze.
Serving Directions:
Thaw in refrigerator overnight. Place shells in shallow casserole dish sprayed with nonstick spray. Brush with additional melted butter, if desired. Bake uncovered at 350 degrees for 30-40 minutes until golden and heated through.
Comments:
You may wish to add salt to the pulp mixture (1 tsp. per batch, multiply accordingly).
Great with “Soup”erior Meatloaf!
Nutritional Info:
Per Serving: 345 Calories; 18g Fat (47.3% calories from fat); 10g Protein; 36g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 194mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 3 1/2 Fat.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.