Stuffed New Potatoes

8small new red potatoes, boiled in skins

1⁄4 cup (50 mL) reduced- fat sour cream

1tablespoon (15 mL) margarine or butter, melted

1⁄4 teaspoon (1 mL) garlic salt

1⁄4 teaspoon (1 mL) dried thyme leaves

1⁄4 cup (50 mL) finely chopped green onions

1⁄4 cup (50 mL) finely shredded Cheddar cheese

Paprika, if desired

Cut potatoes in half. Scoop out insides of potatoes, leaving 1⁄8-inch (3-mm) 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 (190°C) 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

2medium sweet potatoes, cooked and peeled

1⁄2 cup (125 mL) low-fat milk

1⁄3 cup (75 mL) sugar

2 eggs

2tablespoons (30 mL) butter or margarine

1⁄2 teaspoon (2 mL) nutmeg

1⁄2 teaspoon (2 mL) cinnamon

Crunchy Praline Topping

2tablespoons (30 mL) butter or margarine, melted

3⁄4 cup (175 mL) corn flakes

1⁄4 cup (50 mL) chopped walnuts or pecans

1⁄4 cup (50 mL) 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 (30 mL) butter, nutmeg, and cinnamon. Turn to Speed 4 and beat about 1 minute. Spread mixture in greased 9-inch (23-cm) pie plate. Bake at 400°F (200°C) for 20 minutes, or until set. Clean bowl and beater.

Place all Topping ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 15 seconds. Spread on hot puff. Bake 10 minutes longer.

Yield: 6 servings (1⁄2 cup [125 mL] 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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KitchenAid 4KSMC50S manual Stuffed New Potatoes, Sweet Potato Puff, Crunchy Praline Topping
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4KSMC50S specifications

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