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Stuffed Baked Potato

Diabetic.Foodie's picture
Ingredients
  Baking potatoes 3
  Low calorie margarine 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Egg yolks 4
  Non dairy whipped topping 1⁄4 Cup (4 tbs)
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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Vegetable

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