| Ingredients:
|
|
10 pcs. 70 count baking potatoes
|
|
4 C Family Tradition Roasted Spring Mix
|
|
1 T Garlic, minced
|
|
2 C White Mustang horseradish
|
|
1 C Milk
|
|
1 tsp. Shredded Cheddar/Monterey Jack blend
|
|
Instructions:
|
|
|
|
Bake potatoes at 350* F oven for 50-60 minutes.
|
|
Allow potatoes to cool then remove top1/4 inch of each potato.
|
|
Hollow out each spud leaving ¼ inch of potato on the walls.
|
|
Combine potato trimmings with remaining ingredients and mix well.
|
|
Stuff mix back into potato and top with cheese.
|
|
Bake for 20 minutes at 350*F until heated through or
microwave to reheat and finish under broiler to melt cheese.
|
|
Serve with small salad as a vegetarian lunch entrée.
|
|
YIELD: 10 portions |