Stuffed Baked Potatoes

4 servings

Ingredients

4 medium Potatoes
1/4 cup Skim Milk
2 Eggs, beaten
4 tablespoons Parmesan Cheese
2 tablespoons Dijon Mustard
2 Scallions, chopped
Salt and Pepper to taste

Directions

Cut baked potatoes in half lengthwise and use a spoon to carefully scoop out the baked potato flesh and place in a bowl. Set the potato skin shells aside on a cookie sheet.

Mash the potato flesh (or run it through a ricer) and add the milk, eggs, cheese, mustard, scallions and salt and pepper to taste.

Pile potato mixture into the skin shells on the cookie sheet and top with a little shredded cheese. Return them to a 425°F oven for 15 minutes or until the cheese is melted. For an elegant look, pipe the potato mixture into the shells.

Variations:
Add bacon bits.
Add ham bits.
Use sour cream instead of (or with) parmesan cheese.
Add peeled roasted garlic cloves as you mash.
Add small bits of red/orange/yellow bell pepper.
Use a little cream instead of milk.
Garnish with small slices of green onions or paprika.
Top with a little salsa.

Nutritional info

Per serving based on 4 servings per recipe: 234 calories, 4 grams fat, 39 grams carbohydrate, 5 grams fiber, 10 grams protein. Vitamin A 4%, Vitamin C 71%, Calcium 12%, Iron 13%.





Martha Stewart - American Made 2014 - Nominee Badge
While we are a Martha Stewart American Made 2014 nominee we were not chosen as one of the winners. Perhaps we'll enter in 2015. During the mean time our profile is still in place for the viewing by clicking on the badge. Thanks to all those who voted for us!