8 Potato
8 tbsp Oil
1 1/2 cup Sour half and half
1 1/2 cup Salt
1/8 tsp Pepper
2 tbsp Chives, snipped
Directions
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
Servings: 8 sweet ones
Baked Potatoes, Stuffed Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Side Dishes
The History of Recipes
Written recipes as a concept can be traced far back into the far past, in fact as far back as pharonic Egypt, and potentially, even further back. Having said that, sadly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to academics are a few ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Much later, in Roman times a roman called Apicius created some documents showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius also informs us how the ancient cooks made use of a good variety of herbs and spices, including a few that will be familiar to modern chefs for example basil, mint and dill. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the East, including spices like coriander, parsley, and rosemary. These new spices and herbs caused an explosion in publications on food, most of which still exist in private collections. Over the succeeding few hundred years, the powerful and rich strove to offer the most extravagent meals, and as a result the best chefs and their recipes were at a premium. Even so, it wasn`t until the 19th century that fine cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing recipes of the day. The TV revolution gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Baked Potatoes, Stuffed recipe.
