Stuffed Baked Potato
Tuna-Stuffed Baked Potato
Burger-Stuffed Baked Potato


Stuffed Baked Potato

2 baked potatoes (3 oz. each)
2 tsp. margarine
1/2 cup broccoli florets, blanched
1/4 cup sliced mushrooms
2 slices crisp bacon, crumbled
1 Tbsp. sliced scallion (green onion)
1 oz. Cheddar cheese, shredded

Cut a thin lengthwise slice from each potato and, using a spoon, scoop out
pulp from each slice and discard peel. Scoop out pulp from each potato,
leaving two 1/4 inch thick shells. In small mixing bowl combine potato
pulp and margarine and mash. Spoon half of potato mixture into each
reserved shell. Top each potato with half of the broccoli, mushrooms,
bacon and scallion; then top each with 1/2 ounce of cheese. Set stuffed
potatoes on nonstick baking sheet and broil until potatoes are thoroughly
heated and cheese is melted, about 2 minutes.

Each serving provides: 1/2 protein exchange; 1 bread exchange; 3/4
vegetable exchange; 1 fat exchange; 45 optional calories. Per serving:
233 calories; 9 g protein; 12 g fat; 24 g carbohydrate; 129 mg calcium;
249 sodium; 20 mg cholesterol; 2 g dietary fiber. Makes 2 servings.



Tuna-Stuffed Baked Potato

4 baking potatoes
1 cup mayonnaise, usually less
2 (7 oz.) cans tuna, drained
1 cup sharp cheese

Bake and scoop potatoes, mix with ingredients and put into shells. Heat
10 minutes at 400 degrees.

TOPPING: (Optional)

1/2 cup mayonnaise
2 Tbsp. grated cheese
1 egg white, stiffly beaten

Fold into egg white, dab on potato. Heat 10 additional minutes.


Burger-Stuffed Baked Potato

4-6 baking potatoes
1 lb. ground chuck
2 cans cream of mushroom soup
1 chopped onion
Shredded cheddar cheese

Bake the potatoes on 400 degrees for 1 hour or until tender. While
these are baking, brown the hamburger meat and drain fat. Add cream of
mushroom soup. Simmer for 15 minutes. Pour this mixture over baked
potato and top with cheese and if desired chopped onions.



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