Partially cook 3 large russet potatoes in a microwave oven on high power for 12 minutes, or bake at 400 degrees F for 45 minutes, until nearly tender. Halve crosswise. Hollow out insides, leaving 1/2-inch-thick shell. Trim the rounded ends so potato halves will stand up. Coat nonstick baking sheet with cooking spray. Place potato halves, rim side down, on baking sheet. Bake at 400 degrees F for 30 minutes or until skins are crisp, rims are golden brown, and potatoes are tender. Stand the potatoes up and fill them with the roasted parsnips and carrots. Yield: 6 potato bowl Recipe By : COOKING LIVE SHOW #CL8738 Posted to MC-Recipe Digest V1 #250 Date: Fri, 18 Oct 1996 14:58:57 -0500 From: "Jon and Angele Freeman"
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|Serving Size: 1 Serving (184g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 9.2mg||0 %|
|Potassium 769.4mg||20 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 30.9g|
|Protein 3.9g||6 %|
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Calories per serving: 146
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