Creole-Stuffed Potatoes Recipe
Ingredients
| 6 Ige. baking potatoes | ||
| Onions | 1 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Butter | 4 Tablespoon | |
| Tomatoes | 1 Cup (16 tbs), diced | |
| Milk | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Paprika | ||
Directions
Bake potatoes at 400 degrees for 1 hour or until tender.
Saute onions and green pepper in butter until onions are transparent; add tomatoes.
Cook for 2 minutes.
Halve potatoes lengthwise.
Scoop out cen- ters; reserve shells.
Whip milk and seasonings into potatoes; fold in onion mixture.
Fill shells; dot with additional butter.
Sprinkle with paprika.
Bake at 400 degrees for 20 minutes.
Saute onions and green pepper in butter until onions are transparent; add tomatoes.
Cook for 2 minutes.
Halve potatoes lengthwise.
Scoop out cen- ters; reserve shells.
Whip milk and seasonings into potatoes; fold in onion mixture.
Fill shells; dot with additional butter.
Sprinkle with paprika.
Bake at 400 degrees for 20 minutes.
Chef
