 |
REGAL STUFFED RUSSETS
PREPARATION
Leave a thin lining of poatato in the skins.
Gently steam (2 min.) the corn and pepper (fresh from the garden is
best!).
Mix all veggies with the meat, spices, and cream cheese, reserving the
paprika for a garnish.
Pile mixture high in the potato skins. Garnish.
Bake covered w/ foil at 350 for 25 minutes.
Uncover and broil for 5 additional minutes.
Umm !
|
|
INGREDIENTS
Servings : 4-6
|
skins of 4-6 baked russet potatoes
4 finely diced dill pickle spears
1 cup cream cheese with chives
2 cups tender sweet corn
1 chopped red pepper
3/4 cup chopped ham or bacon
1/2 teaspoon oregano
1/4 teaspoon fresh-ground pepper
1/4 teaspoon mild paprika
salt to taste
|
 
|
|
|