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Stuffed potatoes Caesar https://www.metro.ca/userfiles/image/recipes/pommes-terre-farcies-cesar-5378.jpg PT10M PT18M PT28M
Preheat oven to 425°F (220°C). Wash potatoes and pierce several times with a fork. Microwave on maximum, turning potatoes over half-way through. Bake for an additional 10 minutes or until tender. Cut a thin slice off the top of the potatoes and scoop out the flesh. In a bowl, mash the scooped flesh together with the garlic, sour cream, cheese, mustard, anchovy paste and pepper. Spoon mixture into baked shells and sprinkle with Parmesan. Broil 2 -3 minutes until golden brown. Sprinkle with green onion.
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4-5 baking small potatoes 2 garlic cloves, crushed 1/3 cup (80 mL) sour cream or plain yogurt grated cheddar or other cheese to taste 1/2 tsp. (2 mL) Dijon mustard 1/2 tsp. (2 mL) anchovy paste 1/2 tsp. (2 mL) pepper 1/4 cup (60 mL) grated parmesan 1 green onion, chopped
Stuffed potatoes Caesar

Stuffed potatoes Caesar

Rate this recipe
4 Votes
  • Gluten-free
4
servings
0:10
Preparation
0:18
COOKING
0:28
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4-5
    baking small potatoes
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  • 2
    garlic cloves, crushed
  • 1/3 cup
    (80 mL)
    sour cream or plain yogurt
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    SELECTED VARIETIES

    LIBERTÉ KÉFIR DRINKABLE YOGURT

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    1 L SELECTED VARIETIES

    RIVIERA GREEK YOGURT

    RIVIERA GREEK YOGURT

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    750 g, SELECTED VARIETIES

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    YOPLAIT SOURCE 12 - 16 X 90 - 100 g IÖGO YOGOURT 16 X 100 g

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    SELECTED VARIETIES

    SAVE $1.00
    ASTRO ORGANIC YOGOURT 650 g or TZATZIKI 250 g

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    SELECTED VARIETIES

    20 AIR MILES® Bonus Miles when buying 2


  • grated cheddar or other cheese to taste
  • 1/2 tsp.
    (2 mL)
    Dijon mustard
  • 1/2 tsp.
    (2 mL)
    anchovy paste
  • 1/2 tsp.
    (2 mL)
    pepper
  • 1/4 cup
    (60 mL)
    grated parmesan
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    DELI CUT, 2.86/100 g

  • 1
    green onion, chopped
Imprimer ma sélection

Preparation

Preheat oven to 425°F (220°C).

Wash potatoes and pierce several times with a fork.

Microwave on maximum, turning potatoes over half-way through.

Bake for an additional 10 minutes or until tender.

Cut a thin slice off the top of the potatoes and scoop out the flesh.

In a bowl, mash the scooped flesh together with the garlic, sour cream, cheese, mustard, anchovy paste and pepper.

Spoon mixture into baked shells and sprinkle with Parmesan.

Broil 2 -3 minutes until golden brown.

Sprinkle with green onion.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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