|Baking potatoes||6 Medium, baked|
|Coarsely chopped onion||1⁄2 Cup (8 tbs)|
|Coarsely chopped green pepper||1⁄2 Cup (8 tbs)|
|Tomato||1 Medium, chopped|
|White pepper||1⁄4 Teaspoon|
|Crushed rosemary leaves||1⁄4 Teaspoon|
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 400Â°F 20 minutes, or until thoroughly heated and lightly browned.
Serving size: Complete recipe
Calories 1463 Calories from Fat 560
% Daily Value*
Total Fat 64 g98.2%
Saturated Fat 39.5 g197.7%
Trans Fat 0 g
Cholesterol 164.3 mg54.8%
Sodium 3961.4 mg165.1%
Total Carbohydrates 209 g69.5%
Dietary Fiber 19.9 g79.4%
Sugars 16.8 g
Protein 27 g54.5%
Vitamin A 117.3% Vitamin C 231.8%
Calcium 24.3% Iron 62%
*Based on a 2000 Calorie diet