IU3005@BARILVM.BITNET (Annice Grinberg) (02/20/91)
In article <1991Feb16.215435.28493@mthvax.cs.miami.edu>, amyl@cbnews.att.com says: >Does anyone have any good recipes for Twice-Baked potatoes (You know, >when you bake a potato, take out the insides, mix them with other >stuff, put them back in the skins and bake them some more)?? I'm >looking for something meat-less, preferably low in calories. Brown some onions (and mushrooms, if you like) in a minimum of oil or butter. Mix the mashed insides of your baked potatoes with these, some cottage cheese (2-3 tablespoons per potato), salt and pepper to taste. Refill the skins. Sprinkle with grated yellow cheese or paprika. Bake at about 400 F. till browned on top (or cheese melts). Enjoy. Annice
hancock@aerospace.aero.org (Melody F. Hancock) (02/20/91)
We're having that for dinner tonight! Here's what I normally do. I
don't ever measure anything so this is approximate. I usually make 4
potatoes (8 twice baked potatoes)
Remove the insides of the baked potatoes
Mash the potato with butter (1/4 stick) salt and pepper
Add:
Sour Cream (about a cup)
Can of Cream of Mushroom soup or Cream of Broccoli
This keeps the potato mixture from drying out.
You might want to use 1/2 of each. The cream of
broccoli soup is a bit on the green side ...
Sliced fresh mushrooms (6 oz package)
I used canned one time because there were no fresh
mushrooms available. They seemed to be a bit too salty
and slimy.
Shredded Cheese (1/2 cup cheddar and 1/2 cup swiss)
After mixing well, fill the potato skins and reheat in the oven at 350
degrees for about 15 minutes. You can also zap them in the microwave
for about 3 minutes.
In addition, you can add any of the following to the potato mixture -
green onions, cooked broccoli, and parmesan cheese.
Good Luck,
Melody hancock@aerospace.aero.org