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 an idea can be traced way back into ancient history, certainly as far back into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these old cookbooks were just very simple pictorial instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to historians is a collection of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius created a collection of scripts detailing recipes enjoyed by the Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Additionally, he tells us how the ancient chefs made use of many different herbs, including a few that will be familiar to modern chefs such as thyme, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including coriander, parsley, and basil. The introduction of these new herbs and spices caused an eruption in recipe publications, many of which are kept safe in private cookery archives. When we get to the 20th century, cooking publications are highly popular due to better eduction, more leisure time and having more money. The TV revolution brought us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Baked Potatoes, Stuffed recipe.
