Serves: 4
Total Calories: 154

4 potatoes medium baking (about 1 1/2 lb.)
2 tablespoons butter or margarine, softened
1/2 teaspoon salt or flavored salt
dash black pepper
1/2 cup milk warm
paprika or additional butter (optional)
* See note below.

* Bake potatoes Slice off the top 1/4 inch of each potato. Discard top. Carefully spoon out center pulp, leaving about 1/2 -inch shell. Place pulp in a medium bowl and mash until smooth. Stir in 2 tablespoons butter, salt and pepper and enough milk to moisten. Beat until light and fluffy.* Mound into shells. Place on an ungreased baking sheet. Sprinkle with paprika or dot with additional butter if desired. Bake in a preheated 375° oven for 15 to 20 minutes or until heated through. * Flavor Variations:

Barbecue Stuffed Potatoes: Stir in 1 tablespoon chopped parsley, a few drops of hot pepper sauce and liquid smoke. Fill shells and bake. Meanwhile, sauté until soft, a thinly sliced small onion and 1/2 of a red and/or green pepper, cut into strips. Top each serving with 1 tablespoon of your favorite barbecue sauce and some of the sautéed vegetables. Sprinkle with shredded Colby cheese if desired.

Cheese-Bacon Stuffed Potatoes: Stir in 1/2 cup shredded sharp Cheddar or Swiss cheese, 3 tablespoons crumbled cooked bacon (about 3 slices) and 1 tablespoon each minced onion and parsley. Top each potato with a pat of butter before baking. (Three to 4 tablespoons crumbled Roquefort or blue cheese can be used in place of the Cheddar cheese.)

Ranch-Style Stuffed Potatoes: Use 1/2 cup milk for mashing. Then beat in 3/4 cup lowfat cottage cheese or 3 oz. softened cream cheese, 1 tablespoon minced green onion and 1/2 teaspoon lemon juice. Fill shells and bake. Top with chopped tomatoes and additional green onions.

Herb Stuffed Potatoes: Stir in 1 tablespoon fresh snipped chives or a mixture of 3/4 teaspoon dried crushed herbs such as parsley, basil, and thyme or dill. Taste for amount of seasoning before filling potato shells. Bake. Garnish with sautéed mushrooms, paprika and parsley sprigs.

Seafood Stuffed Potatoes: Stir in 1 cup grated Swiss cheese, 1 tablespoon grated onion, 1/2 teaspoon lemon juice, and a dash of dried dill weed and cayenne pepper. Drain 1 can (4 1/2 oz.) tiny cocktail shrimp or thaw and drain 1 package (6 oz.) frozen peeled, deveined cooked small shrimp. Reserve a few for garnishing. Gently stir into potato mixture. Fill shells and bake. Garnish with reserved shrimp, a sprinkle of dried dill weed and sliced lemon.

Nutritional Facts:

Serves: 4
Total Calories: 154
Calories from Fat: 56

More Recipes from the Potato Lover's Cookbook Cookbook:
Alpine Potato Bake
Bistro-Style Potatoes
Crumb-Coated Potato Patties
Dressed-Up Potatoes
Festive Potatoes Dauphine
German Potato Pancakes
Golden Hash
Green Beans, Potatoes And Bacon
Hacienda Potatoes
Hobo Potatoes
Hungarian-Style Potatoes
No-Curdle Scalloped Potatoes
Oven Potato Puff
Potato Kisses
Potatoes And Peas Deluxe
Potatoes Anna
Quick Oven Fries
Razorback Potatoes
Swiss Potatoes
Tony's Potato Wedges
Twice-Baked Potatoes