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Receta Elaine’s Stuffed Potatoes
by Elaine

Elaine’s Stuffed Potatoes

As you know, I don't bother measuring ingredients when cooking, because I've cooked for so many wonderful years. I enclose an approximation of the measurements. This makes the plain old spud a delicacy, and it dresses up any main course dish!

Prep:20m Cook:30m Servings:4

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Canada Canadian
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 4 good sized baker potatoes
  • Cheez Whiz
  • dried onions (or fresh, finely chopped)
  • parsley
  • half and half cream
  • shredded or finely cut carrots
  • salt and pepper to taste (or McCormick's No-Salt-Added Citrus Pepper)

Direcciones

  1. Cook 2-4 medium sized potatoes in the micro for 7 to 14 minutes, depending on the number of potatoes you're cooking.
  2. Remove from micro and allow to cool to handle.
  3. Cut lengthwise and scoop out some (not all) of the insides.
  4. Reserve to bowl.
  5. Add approximately 1 to 1 1/2 tbsp Cheez Whiz
  6. Add dried onions (or fresh) and parsley to taste
  7. Add about 1 tbsp of half 'n half cream
  8. Mix together well, and put this mixture back into the potato shells.
  9. Bake in oven at 325*F (covered) for ten minutes... then, remove the cover for another twenty minutes, or until the shells are golden brown and firm.
  10. Add a few pieces of shredded or finely cut carrots prior to baking.