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56
Stuffed Baked Potatoes with
Bacon
Serves: 6
6 medium baking potatoes, washed
and dried
1 cup milk, slightly heated
1 cup sharp Cheddar cheese, grated
3 tablespoons butter or margarine
Salt & pepper to taste
2 tablespoons green onions, chopped
6 slices bacon, fried and crumbled
Directions:
1. Punch holes in potatoes with fork.
2. Bake potatoes on 1-inch rack at
350˚F for 35-45 minutes.
3. Remove potatoes from oven and
cool for about 15 minutes, until you
can handle them comfortably.
4. Slice off top of each potato and
scoop out inside.
5. Mash well. Add butter, cheese, salt,
pepper and milk; mix thoroughly.
6. Spoon potato mixture back into
potato skins.
7. Bake on 1-inch rack at 350°F for
6-8 minutes.
8. Garnish with bacon and green
onions.
Tip: Cook bacon on 3-inch rack
at 350°F for 5-6 minutes
per side.
Tip: Larger potatoes will take
longer.
Parmesan Basil Tomatoes
Serves: 4
4 red tomatoes
2 tablespoons Parmesan cheese,
grated
3 tablespoons fresh basil, chopped
2 tablespoons olive oil
Cracked black pepper to taste
Directions:
1. Trim top third from tomatoes just to
remove vine pit.
2. Trim thin slices from bottoms so
tomatoes can stand upright.
3. Mix remaining ingredients together.
4. Divide mixture evenly into tomatoes.
5. Place tomatoes on foil on 3-inch
rack.
6. Cook at 350°F for 8-10 minutes, or
until cheese bubbles and tomatoes
are warm.
56
Vegetables
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