KitchenAid KSM90PS Instruction and Recipe Booklet - Page 26

Stuffed New Potatoes, Sweet Potato Puff

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ķ౞ĸ SሑTUሑFሑFሑ EDሑNሑEᇺWሑPሑOሑTAሑTሑOሑES 8 small new red potatoes, boiled in skins ⁄14 cup reduced-fat sour cream 1 tablespoon margarine or butter, melted ⁄14 teaspoon garlic salt ⁄14 teaspoon dried thyme leaves ⁄14 cup finely chopped green onions ⁄14 cup finely shredded Cheddar cheese Paprika, if desired Cut potatoes in half. Scoop out insides of potatoes, leaving 1⁄8-inch shells. Place insides of potatoes in 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. SሑWሑEሑETሑPሑOᇺTAሑTሑOሑPሑUሑ FF 2 medium sweet potatoes, cooked and peeled ⁄12 cup low-fat milk ⁄13 cup sugar ⁄12 cup fat-free egg substitute or 2 eggs 2 tablespoons margarine or butter ⁄12 teaspoon nutmeg ⁄12 teaspoon cinnamon Crunchy Praline Topping 2 tablespoons margarine or butter, melted ⁄34 cup corn flakes ⁄14 cup chopped walnuts or pecans ⁄14 cup firmly packed brown sugar Place potatoes in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Add milk, sugar, egg substitute, 2 tablespoons margarine, 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. Meanwhile, 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. 24

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8
small new red potatoes,
boiled in skins
1
/
4
cup reduced-fat sour
cream
1
tablespoon margarine
or butter, melted
1
/
4
teaspoon garlic salt
1
/
4
teaspoon dried thyme
leaves
1
/
4
cup finely chopped
green onions
1
/
4
cup finely shredded
Cheddar cheese
Paprika, if desired
a
~
b
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STUFFED NEW POTATOES
24
Cut potatoes in half. Scoop out insides of potatoes,
leaving
1
/
8
-inch shells. Place insides of potatoes in
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.
2
medium sweet potatoes,
cooked and peeled
1
/
2
cup low-fat milk
1
/
3
cup sugar
1
/
2
cup fat-free egg
substitute or 2 eggs
2
tablespoons margarine
or butter
1
/
2
teaspoon nutmeg
1
/
2
teaspoon cinnamon
Crunchy Praline
Topping
2
tablespoons margarine
or butter, melted
3
/
4
cup corn flakes
1
/
4
cup chopped walnuts or
pecans
1
/
4
cup firmly packed
brown sugar
Place potatoes in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
30 seconds. Add milk, sugar, egg substitute,
2 tablespoons margarine, 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. Meanwhile, 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.
SWEET POTATO PUFF
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