Yield: 2 servings
|2 \N||Potatoes; baked|
|3 \N||Cloves elephant garlic; baked|
|2 tablespoons||Butter buds®; dry measure|
|2 teaspoons||Parmesan cheese|
|¼ teaspoon||Onion powder|
|\N \N||Paprika; for color|
Bake two potatoes. Bake three cloves of elephant garlic wrapped in foil.
Slit open potatoes and remove potato from skins.
In bowl, mix/mash potato, garlic, two tablespoons dry Butter Buds, parmesan cheese, dash pepper, onion powder to taste, and a dollop of yogurt. Mix well and return mixture to skins, sprinkle with paprika and brown in oven under broiler. EACH: 107 cals, 1g fat (12% cff) Recipe from Geiger Elephant Garlic from Bonifay, FL, USA and
Pat Hanneman (Kitpath) 1998 Mar Recipe by: Geiger Elephant Garlic 98-Mar Posted to EAT-LF Digest by kitpath@... on Dec 24, 1998, converted by MM_Buster v2.0l.