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Recipe Name: Canyon Ranch Stuft Spuds Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
2 Baking potatoes, 8 ounces
baked for 50 minutes
@400øF
1 Onion, finely chopped
1/4 Cup(s) Buttermilk
1/2 Cup(s) Lowfat cottage cheese
3 Tablespoon(s) Freshly grated parmesan
cheese
2 Tablespoon(s) Chopped chives or scallion
tops
Directions:
1999

Cut a thin slice from the top of each potato. Remove the pulp from
thepotatoes, being careful not to tear the shells. Place the potato
pulpin a mixing bowl and mash. Cover and set aside. Keep the shells
warm.Cook the onion in a medium skillet, covered, over very low heat
untilsoft, stirring occasionally and adding a little water if necessary
toprevent scorching. Add the mashed potatoes, buttermilk, cottage
cheese,and Parmesan and mix well. Heat through.Stuff the potato
mixture back into the warm shells. The mixture will beheaped way over
the top.To serve, sprinkle the top of each stuft spud with 1 tablespoon
ofchopped chives or scallion tops. If you have prepared the potatoes
inadvance, reheat them in a 350øF oven for about 15 minutes, or until
hot,before adding the chopped chives or scallions. Serves 2 Typed
inMMFormat by cjhartlin@msn.com Source: Cookbook Digest Jan/Feb
99Posted to MM-Recipes Digest V4 #9 by chartlin@hotmail.com on Mar 11,

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 610
Calories From Fat: 242
Total Fat: 27.6g
Cholesterol: 84.9mg
Sodium: 1691.5mg
Potassium: 1049.6mg
Carbohydrates: 42.7g
Fiber: 5.1g
Sugar: 7.9g
Protein: 47.9g


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