- leaving thin shells.
- In a large bowl, mash pulp with butter. Stir in the milk, cheese,
- sour cream and fennel mixture. Spoon into potato shells. Place on a
- baking sheet. Bake, uncovered, at 375° for 20-35 minutes or
- until heated through. Sprinkle with paprika. Yield: 6 servings.
Nutritional Facts: 1 stuffed potato equals 500 calories, 21 g fat (9 g saturated fat), 35 mg cholesterol, 734 mg sodium, 70 g carbohydrate, 8 g fiber, 12 g protein.