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Twice-Baked Potatoes

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* Exported from MasterCook *

 

Twice-Baked Potatoes

 

Recipe By :Soy! Soy! Soy! - Jeanette Parsons Egan

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large baking potatoes

1/2 cup soy yogurt

1 teaspoon Dijon mustard

4 ounces finely chopped Cheddar-style soy cheese

1/4 cup minced chives

1/2 teaspoon salt or to taste

freshly ground black pepper

 

Preheat oven to 400F. Scrub potatoes and place in a small baking pan. Bake

about 1 hour or until soft.

 

Cool potatoes slightly. Cut potatoes in half and scoop out interiors into a

bowl, leaving a thin wall of potato within the potato skin. Add yogurt and

mustard to potato pulp and beat until smooth. Stir in cheese, chives, salt, and

pepper.

 

Return potato mixture to potato shells. Place filled potatoes in a baking dish.

Bake about 20 minutes or until hot and tops are browned.

 

Variation: Bake 3 or 3 large unpeeled garlic cloves with potatoes until soft,

about 15 minutes. Press cloves out of garlic heads into a small bowl and mash

with a fork. Add garlic to potato mixture with chives.

 

Description:

" These are made with soy yogurt and soy cheese, so they contain no

cholesterol, yet have lots of flavor. "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 74 Calories (kcal); trace Total Fat; (1% calories from fat); 2g

Protein; 17g Carbohydrate; 0mg Cholesterol; 21mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

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