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Stuffed Potatoes

Charles.Durand's picture
Ingredients
  Baking potatoes 6 Medium, baked
  Coarsely chopped onion 1⁄2 Cup (8 tbs)
  Coarsely chopped green pepper 1⁄2 Cup (8 tbs)
  Butter/Margarine 3 Tablespoon
  Tomato 1 Medium, chopped
  Milk 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Salt 2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Paprika 1 Teaspoon
  Crushed rosemary leaves 1⁄4 Teaspoon
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.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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