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| |
| Quantity |
Unit |
Pre-instructions Ingredient |
| |
As needed |
Salt and freshly |
| 1. Heat oven to 400°. Prick potato in a few spots with the tines of a fork. Bake |
| until the tip of a knife slips easily into the potato, about 1 hour. Remove from |
| oven; let cool just enough to touch. Split potato open with a paring knife; |
| pinch ends gently to open. Stuff with desired fillings, and serve immediately. |
| For a hearty snack or light meal, top these baked potatoes with any of the |
| following combinations: 1 tablespoon low-fat yogurt or sour cream and 1 |
| tablespoon black-olive tapenade; sea salt, freshly ground black pepper, and 1 |
| tablespoon unsalted butter; 1/4 cup cooked lentils, 1 tablespoon crumbled |
| feta cheese, and a drizzling of extra-virgin olive oil; 1/4 cup cubed tofu, 1 |
| tablespoon sliced scallions, 1 tablespoon light soy sauce, and 1 tablespoon |
| 1/5/2004 5:55:11 PM |
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Baked Potato Snack |
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Barrington
Software Incorporated