Stuffed Baked Potato
|Low calorie margarine||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Non dairy whipped topping||1⁄4 Cup (4 tbs)|
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.