Preparation:
Microwave potatoes for about 20 minutes. Retaining skins, scoop potato from
skins and whip with the rest of the ingredients until smooth. Repack skins
with the potato mix and serve. Garnish with chopped chives.
R/G SAUCE:
Heat garlic puree gently in 1/3 cup olive oil in pan (do not brown). Add 2
tbsp of your favorite liquor (optional). Stir until melted, 1 crumbled wedge
of Roquefort cheese. Skim fat, and strain the pan juices of the bacon and
chicken, and add to the sauce. Mix well while reheating. Serve sauce with
the
baked chicken and enjoy! |
