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Name: Spring Baked Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 Eggs; 6 md Baking potatoes; 1 ts Dried thyme; 2 ts Garlic minced; 1 ct (8-oz) no-fat sour cream; 1 pk (3-oz) low-fat shredded; 1 ts Garlic salt; 1 cn (12-oz) evaporated skim milk; 1 pk (5-oz) Parmesan cheese;; salt and pepper to taste; Paprika; 1/4 c Green Onions chopped

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INGREDIENTS

3 Eggs
6 md Baking potatoes
1 ts Dried thyme
2 ts Garlic ; minced
1 ct (8-oz) no-fat sour cream
1 pk (3-oz) low-fat shredded
1 ts Garlic salt
1 cn (12-oz) evaporated skim milk
1 pk (5-oz) Parmesan cheese;
salt and pepper ; to taste
Paprika
1/4 c Green Onions ; chopped

Servings

INSTRUCTIONS

Heat oven to 350 degrees. Scrub and pierce each potato. Cook potatoes in a microwave oven for 12-15 minutes or until heated through. Coat a 13x9x2-inch baking dish with nonstick cooking spray. Sprinkle dish with minced garlic to coat. In a medium saucepan, bring evaporated milk just to boiling. Stir in sour cream, blending well. Remove from heat and cover. In a small bowl, combine Parmesan and Monterey Jack cheeses. Set aside. In a large bowl, beat eggs and add garlic salt, thyme, salt and pepper, and chopped green onions. Blend well. Slowly stir in milk mixture, then half of the cheese mixture. When potatoes are cool enough to handle, slice and layer them in a baking dish. Pour egg mixture over potatoes. Sprinkle with remaining cheese mixture. Cover with foil. Place on baking sheet. Bake for 30 minutes. Uncover and sprinkle with paprika. Continue baking 30-45 minutes or until potatoes in center are tender. Let stand 10 minutes before serving. Makes 6-8 servings. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Spring Baked Potatoes

3 Eggs
6 md Baking potatoes
1 ts Dried thyme
2 ts Garlic minced
1 ct (8-oz) no-fat sour cream
1 pk (3-oz) low-fat shredded
1 ts Garlic salt
1 cn (12-oz) evaporated skim milk
1 pk (5-oz) Parmesan cheese;
 salt and pepper to taste
 Paprika
1/4 c Green Onions chopped

Heat oven to 350 degrees. Scrub and pierce each potato. Cook potatoes in a  microwave oven for 12-15 minutes or until heated through. Coat a  13x9x2-inch baking dish with nonstick cooking spray. Sprinkle dish with  minced garlic to coat.     In a medium saucepan, bring evaporated milk just to boiling. Stir in sour  cream, blending well. Remove from heat and cover.     In a small bowl, combine Parmesan and Monterey Jack cheeses. Set aside.     In a large bowl, beat eggs and add garlic salt, thyme, salt and pepper,  and chopped green onions. Blend well. Slowly stir in milk mixture, then  half of the cheese mixture.     When potatoes are cool enough to handle, slice and layer them in a baking  dish. Pour egg mixture over potatoes. Sprinkle with remaining cheese  mixture. Cover with foil.     Place on baking sheet. Bake for 30 minutes. Uncover and sprinkle with  paprika.     Continue baking 30-45 minutes or until potatoes in center are tender. Let  stand 10 minutes before serving.     Makes 6-8 servings.    From a collection of my mothers (Judy Hosey) recipe box which contained  lots of her favorite recipes, clippings, etc.  Downloaded from Glens MM  Recipe Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (341g)
Recipe Makes: 6 Servings

Calories: 349
Calories from Fat: 113 (32%)

Amt Per Serving		% DV

	Total Fat 12.6g	17 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 1.8g
Cholesterol 528.8mg		163 %
Sodium 599.4mg		21 %
Potassium 1062.3mg		28 %
Total Carbohydrate 39.8g		12 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 37g
Protein 20.4g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 349

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