Potatoes: Stuffed Potatoes
Source of Recipe
unknown
List of Ingredients
16 medium to large baking potatoes
8oz sour cream
1 1/2 sticks margarine
3 eggs
1/2 c milk
2 large cans mexicorn
10 oz frozen chopped broccoli
salt and pepper to taste
leftover deli ham slices, chopped
cheddar cheese sprinkled on top
Recipe
Bake pots for 1 hour at 350. Cool slightly, cut in half, use spoon
to scoop out the insides into a large bowl. Place the skins in a
greased 9x13. Add margarine and milk to the potato pulp. Mix well
(basically mashed potatoes at this point). Add sour cream, eggs,
corn and broccoli, salt and pepper. Continue mixing until
everything is combined. You can stir in ham at this point. ( I wait
and put the ham or sometimes hamburger instead, on top at the end
since I am a vegetarian and keep my main mix meat-free).
Spoon this mixture into the skins- they will be overflowing. (I
put leftover filling in a freezer bag to make a meetless casserole
for me one night when the rest of my family has a meat dinner that I
can't adjust to vegetarian). Bake for 20 or so minutes. Sprinkle
cheese on top and bake until melted- 5 minutes. These are a
delicious main dish and my four kids even eat the skins this way.
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