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Scrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees for 1 to 1-1/4 hours or until potatoes are done. Allow to cool to touch. Slice skin away from top of each potato. Scoop out pulp, leaving sheels intact; mash pulp. Add cheese; beat with an electric mixer until blended. Gradually add whipping cream; stir in salt nad pepper. Stuff shells with potato mixture. Combine breadcrumbs, garlic, and butter, mixing well; sprinkle over potatoes. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. SOURCE: Southern Living Magazine, October, 1979. Typed for you by Nancy Coleman.
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 10 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.4mg||1 %|
|Sodium 12.1mg||0 %|
|Potassium 903.2mg||24 %|
|Total Carbohydrate 39.2g||12 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 36.2g|
|Protein 4.7g||7 %|
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Calories per serving: 180
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