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Recipe Name: Artichoke Chili Stuffed Potato (oaks) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

6 Potatoes, baked
3 Ounce(s) Nonfat cheddar cheese
1/2 Cup(s) Chopped green chilies
1/2 Cup(s) Artichoke hearts, chopped
1/4 Cup(s) Lowfat sour cream
1/4 Cup(s) Salsa
Split potatoes in half and remove most of the pulp. Leave just enough
to help keep the skin intact. Set the potato pulp aside. Place cheese
in food processor and process to grate. Add the potato pulp and
process to mix. Fold chilies and artichoke hearts into potato mixture
and fill the potato skins with the finished product. Serve the
potatoes topped with sour cream and salsa or let your guests help
themselves to toppings. TO SERVE: You might set up a bar with assorted
toppings like guacamole, chopped olives, chopped scallions, grated
cheese and chile beans. Everyone likes potatoes so let them star at
your next party. seafood like it. Since few people eat the recommended
two to three servings of fish per week, give this recipe a try and
increase your weekly seafood consumption. The Oaks At Ojai Health Spa
and Resort Hotel, Ojai, CA. webstie Prepared by
Kenneth W. Cluff © copyright 1998 by Fitness Inc.
Notes: PER SERVING: 180 calories >from Kitpath with a little help from
mcbuster 2.0d Recipe by: Oaks at Ojai, CA 01/12/98 Posted to
MC-Recipe Digest by KitPATh <> on Mar 07, 1998

Nutrition (calculated from recipe ingredients)
Calories: 303
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 211.8mg
Potassium: 1746.3mg
Carbohydrates: 67.1g
Fiber: 7.8g
Sugar: 3.7g
Protein: 8.7g

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