Stuffed Baked Potato Recipe
Ingredients
| Potatoes | 3 | |
| 1/4 cup low-calorie margarine | ||
| Salt | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| 4 eggyolks | ||
| 1/4 cup nondairy whipped topping | ||
Directions
Scrub the potatoes; pierce several times with a fork.
Bake or microwave until tender.
Halve the potatoes lengthwise.
Scoop potato from skins; reserve skins.
Rice the potatoes directly into a bowl.
Stir in the margarine, salt, pepper, and nutmeg.
Add egg yolks, one at a time, beating well after each addition.
Fold in the topping.
Spoon mixture into the reserved potato shells; place on cookie sheet.
Bake at 450°F (230°C) for about 10 minutes until tops are golden brown.
Bake or microwave until tender.
Halve the potatoes lengthwise.
Scoop potato from skins; reserve skins.
Rice the potatoes directly into a bowl.
Stir in the margarine, salt, pepper, and nutmeg.
Add egg yolks, one at a time, beating well after each addition.
Fold in the topping.
Spoon mixture into the reserved potato shells; place on cookie sheet.
Bake at 450°F (230°C) for about 10 minutes until tops are golden brown.
Chef
