Stuffed New Potatoes
8small new red potatoes, boiled in skins
1⁄4 cup
1tablespoon margarine or butter, melted
1⁄4 teaspoon garlic salt
1⁄4 teaspoon dried thyme leaves
1⁄4 cup finely chopped green onions
1⁄4 cup finely shredded Cheddar cheese
Paprika, if desired
Cut potatoes in half. Scoop out insides of potatoes, leaving 1⁄8" 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 protein, 6 g carb, 3 g fat, 5 mg chol, 108 mg sodium.
Sweet Potato Puff
2medium sweet potatoes, cooked and peeled
1⁄2 cup
1⁄3 cup sugar
2eggs
2tablespoons butter or margarine
1⁄2 teaspoon nutmeg
1⁄2 teaspoon cinnamon
Crunchy Praline
Topping
2tablespoons butter or margarine, melted
3⁄4 cup corn flakes
1⁄4 cup chopped walnuts or pecans
1⁄4 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" 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 mixer. Turn to Stir Speed and mix about 15 seconds. Spread on hot puff. Bake 10 minutes longer.
Yield: 6 servings (1⁄2 cup per serving).
Per serving: About 268 cal, 6 g protein, 35 g carb, 12 g fat, 2 mg chol, 176 mg sodium.
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