James B. Crucetti, M.D., M.P.H.
2 baked potatoes
1/4 cup of margarine, melted
1/2 - 1 cup 1 percent or fat free milk
1 tsp. salt
1 tsp. pepper
3/4 cup grated cheddar cheese (separated)
1/2 - 1 cup cut up cooked vegetables (broccoli, carrots, peppers, etc.)
Cut each potato in half and scoop out the insides of each potato half, leaving enough to help the skin maintain its shape. Set skins aside for now. In a bowl, add the margarine to the potato and mash with a fork or potato masher. Add the milk and whip with electric mixer or whisk until fluffy. Then add salt and pepper, 1/2 cup of grated cheese and vegetables. Mix together. Using a spoon, stuff the skins with the potato mixture and top with the remaining cheese. Bake on a cookie sheet for 15-20 minutes, or until hot. Potatoes can be placed under the broiler for a few minutes to lightly brown the tops if desired.
Health Insurance Portability and Accountability Act
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