Ingredients
2 lrg Baked Potatoes
1/2 c. Lowfat sour cream
1 sm Onion, diced fine
3 Tbsp. Butter
1/4 c. Grated cheddar cheese
1/4 tsp Salt Black pepper
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
Recipes1M
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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Bake potatoes, cut m and scoop out pulp with a spoon. Place pulp in a bowl with half of the butter. Place potato shells in a baking dish. Saute/fry onions in the remaining half of the butter till light golden then add in a little salt. Mash and blend potato and butter together till well-blended, add in lowfat sour cream and onion. Add in extra seasoning if you like. Spoon mix back into potato shells, top with equal amounts of grated cheese and place in 350xF for another 10 min, till heated through and cheese is melted. Serve immediately.