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Stuffed Baked Potatoes I

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Ingredients Edit

  • 8 potatoes
  • 2 tbsp oil
  • 1 1/2 cups sour cream (half and half)
  • 1 1/2 tblsp tony chasheries cajun season
  • 2 tbsp chives, snipped
  • 1 lb fresh fried turkey bacon
  • 2 tbsp butter (margerine)
  • 1/2 lb shredded cheese (your choice)

Directions Edit

  1. Preheat oven to 450°F.
  2. Prick skins of potatoes with fork; lightly oil your hands and rub oil onto the potatoes with fork; lightly onto the potatoes.
  3. Place potatoes oven and bake until done (about 35 – 40 minutes).
  4. Reduce heat each heat to 325°F.
  5. Remove potatoes from oven; cut each in half and hollow out, being careful to leave shell intact.
  6. Mash centers in mixer with sour cream, tony,s, and chives, bacon, and melted butter; refill shells, heaping high.
  7. Sprinkle shredded cheese on top.
  8. Bake on aluminum foil heated through and top is lightly browned (about ½ hour).

Nutritional information Edit

Food exchange per serving: 1 bread/starch exchange + 2 fat exchanges

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