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Baked Potato Skins

Contributed by: Chris WebAdmin. of RecipesNow.com

From The Lactose-Free Cookbook by Sheri Updike.

Have your or someone in your family given up favorite foods because of Lactose Intolerance? Or are you popping a pill before you can enjoy a meal? You are not alone!

One in five Americans-and 80% of the world's population-reacts to milk products with pain and embarrassing discomfort. And today, diary products are hidden in almost everything-cold cuts, bread, medication, frozen or packaged goods, and more! What can you do?

Ask Sheri Updike. Determined to give choices and bring the joy of eating back to her 100% Lactose-Intolerant husband, she discovered how to put the "Yum" back into lactose-free cakes and cookies, soups and sauces, au gratin side dishes, ice cream-even a luxurious quiche!

Now dip into 200 foolproof recipes the whole gamily will love-including several prizewinning dishes-along with all of Sheri's secrets for making traditional dairy dishes without lactose products! Exceptionally delicious and so good no one (and that's a promise) will guess they're lactose free, mealtimes can be fun again-chock full of everything you and your whole family love to eat! Sheri includes:

  • Brand-name products that are 100% lactose free
  • Best diary substitutes
  • Special quick fixin' foods - ready in under 30 minutes
  • Breakfast, lunch, dinner dishes...
and party fare too.

Ingredients:

  • 6 small baking potatoes, scrubbed and dried
  • 1/4 cup safflower oil margarine, Hollywood, melted
  • 1 cup shredded cheddar cheese alternative, TofuRella
  • 1/4 cup real bacon pieces, Hormel
  • 1/4 cup diced green onions
  • Freshly ground pepper

Directions:

Pierce the potatoes several times with a fork. Place in the microwave on high for 18 minutes. (If you don't have a carousel, turn the potatoes at least once during cooking.) The potatoes are done when they're tender to piercing. Remove from the microwave and cool.

When cool enough to handle, cut the potatoes in half lengthwise. Scoop out the potato, leaving a thin coating along the skin. (Reserve the cooked potato, you can use most of it for other potato dishes, such as hash browns.)

Place the potato skins, cut side up, on a baking sheet. Brush the melted safflower margarine completely over the inside of the potato skins. Take a little of the reserved potato (about 1 tablespoon, mashed) and put in the bottom of each skin. Sprinkle with the cheddar cheese alternative, bacon pieces, or desired toppings. Finish by sprinkling green onions and pepper on top.

Return to the microwave, cooking long enough to melt the cheese and to warm the potatoes.

Serving Size: Makes 6 Servings

Nutritional Information: Per Serving: Calories: 203, Cholesterol: 7mg, Dietary Fiber: 2g, Protein: 7g, Sodium: 321mg, Carbohydrate: 21g, Total Fat: 11g, Saturated Fat: 2g, Calories from Fat: 48%, Calories from Carbohydrates: 40%, Calories from Protein: 12%


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