Lemon herb potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | smalls | Baking potatoes; |
| ½ | cup | Onion; chopped |
| 1 | tablespoon | Unsalted margarine; |
| 1 | clove | Garlic; Minced |
| ¼ | cup | Skimmed milk; hot |
| ½ | ounce | Cheese; for each potatoe |
| 1 | teaspoon | Dill weed; |
| ⅛ | teaspoon | White pepper; |
| 1 | teaspoon | Lemon peel; grated |
| 1 | tablespoon | Parsley; |
| Paprika; | ||
Directions
LEMOM HERB POTATOES
CHEESE LEMON HERB POTATOES
VERATION
1.Bake potatoes until done. Cool. 2.Saute onions and garlic in unsalted margarine. Scoop out potatoes and mash. Beat in onion mixture, hot skimmed milk, lemon and pepper. Mix in dill and parsley.
Refill skins. Sprinkle with paprika. 3. Bake at 400F for 30 minutes.
Variation: add ½ oz grated cheddar cheese on top of each potato before baking the final time. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + ¼ FAT EXCHANGE? (If cheese is used then the fat exchange would be changed.)? Source: One of the cooking echo's