Creamy Stuffed Red Potatoes

August 11, 2006

Creamy Stuffed Red Potatoes

Heidi DeCosmo, Tucson CSA

Makes 6 servings
6 red potatoes, baked
1/3 cup low-fat ranch dressing
1 tablespoon butter
1 cup sautéed vegetables, summer squash and green beans
2 tablespoons chopped sorrel
1/8 teaspoon each sea salt and pepper.

Preheat the oven to 350 degrees.
Cut each warm baked potato in half and scoop out center. Put potato filling in mixing bowl and place potato skins on baking sheet. Mash the potatoes and add remaining ingredients, mix well.

Divide the filling among the potato skins. Bake for 20 minutes to heat through.

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