KitchenAid KP50PS Instructions And Recipes Manual page 22

8 small new red
potatoes, boiled in
skins
⁄ cup reduced-fat sour
1
4
cream
1 tablespoon
margarine or butter,
melted
1 ⁄ teaspoon garlic salt
4
1 ⁄ teaspoon dried
4
thyme leaves
1 ⁄ cup finely chopped
4
green onions
1 ⁄ cup finely shredded
4
Cheddar cheese
Paprika, if desired
2 medium sweet
potatoes, cooked
and peeled
1 ⁄ cup low-fat milk
2
⁄ cup sugar
1
3
2 eggs
2 tablespoons butter
or margarine
1 ⁄ teaspoon nutmeg
2
1 ⁄ teaspoon cinnamon
2
Crunchy Praline
Topping
2 tablespoons butter
or margarine, melted
3 ⁄ cup corn flakes
4
1 ⁄ cup chopped
4
walnuts or pecans
1 ⁄ cup firmly packed
4
brown sugar
Stuffed New Potatoes
Cut potatoes in half. Scoop out insides of potatoes,
leaving 1 ⁄ -inch shells. Place insides of potatoes in
8
mixer bowl. Attach bowl and flat beater to mixer.
Turn to Speed 2 and mix about 1 minute. Add sour
cream, margarine, garlic salt, and thyme. Turn to
Speed 2 and mix about 30 seconds. Stop and
scrape bowl. Turn to Speed 2 and mix about 30
seconds. Turn to Stir Speed and add onions, mixing
just until blended.
Spoon or pipe potato mixture into potato shells.
Place filled shells in shallow baking dish. Bake at
375°F for 20 to 25 minutes, or until thoroughly
heated. Sprinkle with cheese and paprika, if desired.
Bake 5 minutes longer, or until cheese is melted.
Serve warm.
Yield: 8 servings (2 potato halves per serving).
Per serving: About 58 cal, 2 g pro, 6 g carb, 3 g fat,
5 mg chol, 108 mg sod.
Sweet Potato Puff
Place potatoes in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about 30
seconds. Add milk, sugar, eggs, 2 tablespoons
butter, nutmeg, and cinnamon. Turn to Speed 4
and beat about 1 minute. Spread mixture in
greased 9-inch pie plate. Bake at 400°F for 20
minutes, or until set. Clean bowl and beater.
Place all Topping ingredients in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Stir Speed
and mix about 15 seconds. Spread on hot puff.
Bake 10 minutes longer.
Yield: 6 servings (
Per serving: About 268 cal, 6 g pro, 35 g carb,
12 g fat, 2 mg chol, 176 mg sod.
1 ⁄ cup per serving).
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