Ingredients
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; Potato; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into the far past, in truth as far back as ancient Egypt, and possibly even further. Interesting though that maybe, generally, these ancient records were just simple hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts is a collection of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Much later, in Roman times a man called Apicius compiled some scripts showing how to cook the recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, something we still use today. This early Roman chef informs us how the cooks of his times made use of many different aromatic flavours, including some that we all recognise like bay, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, such as basil and coriander. These new foods and spices prompted an increase in cookery books, most of which still exist in private cookery archives. Over the succeeding few hundred years, the rich families of Europe strove to offer the best banquets, and as a consequence, cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes to allow everyone to enjoy them. When we get to the twentieth century, recipe books were greatly in demand due to more people being able to read, more free time and disposable income. |
We hope you enjoy this Baked Potatoes~ Stuffed recipe.
