Chewin'

the News

July 2005

Time To Spare Spuds

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Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Makes:  2 halves per person
Ingredients:
Baking potatoes, baked	6	12	18	24	30	36
Sour cream	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Shredded cheddar cheese	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Finely chopped onion	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
Dried parsley flakes (optional)	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Butter, melted	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
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.

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