"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Cheese Stuffed Potatoes (A Low Fat Version) Recipe
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This recipe for Cheese Stuffed Potatoes (A Low Fat Version), by Deveron Wilkinson, is from Pfeiffer Pfamily Cookbook 2011,
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Deveron Wilkinson Added: Tuesday, January 25, 2011
6 large potatoes 1/2 cup shredded reduced-fat cheddar cheese 1/2 cup shredded part-skim mozzarella cheese 1/3 cup chopped onions –sautéed in a little butter 1/2 cup fat-free creamy ranch dressing
Bake potatoes at 400º for 60-70 minutes or until tender. Slice off about the top 1/2 inch of each potato and carefully scoop out the insides of the potato into a large mixing bowl. Add cheeses (reserving a little to sprinkle over the tops), onions, and ranch dressing; blend ingredients well with an electric mixer. Mound mixture into potato shells and sprinkle with reserved cheese. Return to oven for 10 minutes or until heated through.
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