Stuffed Potatoes Recipe
Ingredients
6 medium sized baking potatoes, baked
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped green pepper
3 tablespoons butter or margarine
1 medium sized tomato, chopped
2 tablespoons milk
2 tablespoons butter or margarine
2 teaspoons salt
1/4 teaspoon white pepper
1 teaspoon paprika
1/4 teaspoon crushed rosemary leaves
Directions
While potatoes are baking, cook onion and green pepper in 3 tablespoons hot butter in a skillet.
Add tomato and cook 1 minute.
Cut a thin lengthwise slice from each baked potato.
With a spoon, scoop out each potato without breaking skin.
Thoroughly mash or rice scooped-out potato.
Whip in milk with remaining ingredients until potatoes are fluffy.
Blend in vegetable mixture.
Pile mixture lightly into potato shells.
Arrange on baking sheet.
Sprinkle with paprika.
Bake at 400°F 20 minutes, or until thoroughly heated and lightly browned.
Add tomato and cook 1 minute.
Cut a thin lengthwise slice from each baked potato.
With a spoon, scoop out each potato without breaking skin.
Thoroughly mash or rice scooped-out potato.
Whip in milk with remaining ingredients until potatoes are fluffy.
Blend in vegetable mixture.
Pile mixture lightly into potato shells.
Arrange on baking sheet.
Sprinkle with paprika.
Bake at 400°F 20 minutes, or until thoroughly heated and lightly browned.
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