Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Baked Potatoes, Stuffed

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8 potato
8 tablespoon oil
1 1/2 cup sour half and half
1 1/2 cup salt
1/8 teaspoon pepper
2 tablespoon chives; snipped

Preheat oven to 450 degrees. Prick skins of potatoes with fork; lightly oil your hands and rub oil onto the potatoes with fork; lightly onto the potatoes. Place potatoes oven and bake until done (about 35-40 minutes). Reduce heat each heat to 325 degrees. Remove potatoes from oven; cut a think slice from each and hollow out, being careful to leave shell intact. Mash centers in mixer with sour half and half, salt, pepper, and chives; refull shells, heaping high. Bake on aluminum foil heated throught and top is lightly browned (about 1/2 hour) Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 2 FAT EXCHANGES

Source: Recipes for Diabetics by Billie Little Brought to you and yours by Nancy O'Brion and her Meal-Master

Yield: 8 sweet ones

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