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Stuffed New Potatoes
8 small new red
potatoes, boiled in
skins
cup reduced-fat sour
cream
1 tablespoon
margarine or butter,
melted
teaspoon garlic salt
teaspoon dried
thyme leaves
cup finely chopped
green onions
cup finely shredded
Cheddar cheese
Paprika, if desired
Cut potatoes in half. Scoop out insides of potatoes,
leaving _A-inch shells. Place insides of potatoes in mixer
bowl. Attach bowl and flat beater to mixer. Turn to Speed
2 and mix about 1 minute. Add sour cream, margarine,
garlic salt, and thyme. Turn to Speed 2 and mix about
30 seconds. Stop and scrape bowl. Turn to Speed 2 and
mix about 30 seconds. Turn to Stir Speed and add onions,
mixing just until blended.
Spoon or pipe potato mixture into potato shells. Place
filled shells in shallow baking dish. Bake at 375"F for
20 to 25 minutes, or until thoroughly heated. Sprinkle
with cheese and paprika, if desired. Bake 5 minutes
longer, or until cheese is melted. Serve warm.
Yield: 8 servings (2 potato halves per serving).
Per serving: About 58 cal, 2 g pro, 6 g carb, 3 g fat, 5 mg
chol, 108 mg sod.
Sweet Potato Puff
2 medium sweet
potatoes, cooked
and peeled
cup low-fat milk
cup sugar
2 eggs
2 tablespoons butter
or margarine
teaspoon nutmeg
teaspoon cinnamon
Crunchy Praline Topping
2 tablespoons butter
or margarine, melted
Y_ cup corn flakes
cup chopped
walnuts or pecans
cup firmly packed
brown sugar
Place potatoes in mixer bowl. Attach bowl and flat beater
to mixer. Turn to Speed 2 and mix about 30 seconds.
Add milk, sugar, eggs, 2 tablespoons butter, nutmeg, and
cinnamon. Turn to Speed 4 and beat about 1 minute.
Spread mixture in greased 9-inch pie plate. Bake at 400"F
for 20 minutes, or until set. Clean bowl and beater.
Place all Topping ingredients in mixer bowl. Attach bowl
and flat beater to mixen Turn to Stir Speed and mix about
15 seconds. Spread on hot puff. Bake 10 minutes longer.
Yield: 6 servings (_Acup per serving).
Per serving: About 268 cal, 6 g pro, 35 g carb,
12 g fat, 2 mg chol, 176 mg sod.
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