Italian Potato Skins

1. Bake potatoes at 425 degrees Fahrenheit for 40-50 minutes until tender.

2. Cut into halves.

3. Scoop out potato leaving 1/2 inch thick shells.

4. (Save the potato flesh for another use like mashed potatoes or pancakes).

5. Brush both sides of the skins with melted margarine.

6. Bake at 450 degrees Fahrenehit for 10-15 minutes until crisp.

7. Meanwhile, brown sausage and drain.

8. Stir in tomato sauce and spices.

9. Fill potato shells with mixture.

10. Top with cheese.

11. Bake about 2 minutes until cheese is melted.

12. Serve immediately or cool and freeze for later.

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Nutrient	Quantity
Total fats	232.9508 g
Protein	65.9019 g
Carbohydrates	5.3583 g
Energy	2386.5014 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.5564 g
Water	249.9434 g
Aspartic acid	5.4778 g
Calcium, Ca	127.1696 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0002 g
Lutein + zeaxanthin	34.4292 g
Fiber, total dietary	0.3806 g
Fatty acids, total saturated 22:0	0.0005 g
Carotene, beta	706.9922 g
Niacin	14.803 mg
Vitamin A, RAE	925.423 g
Arginine	3.8948 g
Riboflavin	0.8082 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0033 g
Glutamic acid	9.1846 g
Sodium, Na	4380.5139 mg
Fatty acids, total saturated 16:1 undifferentiated	6.9841 g
Total lipid (fat)	232.9508 g
Manganese, Mn	0.3086 mg
Fructose	0.0181 g
Proline	3.1246 g
Fatty acids, total saturated 16:0	40.9531 g
Sucrose	0.0437 g
Choline, total	0.969 mg
Sugars, total	0.0803 g
Serine	2.5624 g
Fatty acids, total saturated 10:0	0.3629 g
Fatty acids, total saturated 18:0	25.6128 g
Fatty acids, total saturated 20:4 undifferentiated	0.0003 g
Vitamin B-6	1.394 mg
Selenium, Se	112.7858 g
Ash	14.6006 g
Fatty acids, total saturated 18:1 undifferentiated	102.4428 g
Pantothenic acid	2.4238 mg
Phenylalanine	2.2184 g
Copper, Cu	0.3754 mg
Betaine	0.1005 mg
Thiamin	2.5949 mg
Retinol	866.304 g
Methionine	1.5953 g
Iron, Fe	5.6176 mg
Carbohydrate, by difference	5.3583 g
Phosphorus, P	676.1737 mg
Folate, total	39.6489 g
Tocopherol, gamma	0.1231 mg
Alanine	3.6604 g
Cholesterol	344.7306 mg
Valine	2.6686 g
Fatty acids, total saturated 18:2 undifferentiated	38.3099 g
Glycine	3.9527 g
Carotene, alpha	0.1 g
Glucose (dextrose)	0.0145 g
Fatty acids, total saturated 14:0	2.7658 g
Zinc, Zn	8.1838 mg
Isoleucine	2.4241 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.2734 g
Fatty acids, total polyunsaturated	41.8668 g
Leucine	4.4427 g
Tocotrienol, alpha	0.0002 mg
Vitamin A, IU	4066.6589 IU
Folate, DFE	39.6489 g
Tryptophan	0.5331 g
Vitamin C, total ascorbic acid	9.5382 mg
Phytosterols	166.287 mg
Galactose	0.0042 g
Fatty acids, total polyunsaturated 18:1 c	0.0056 g
Fatty acids, total saturated 20:0	0.0002 g
Tyrosine	1.9165 g
Vitamin B-12	4.2405 g
Vitamin K (phylloquinone)	4.9682 g
Fatty acids, total saturated	69.9687 g
Histidine	1.8941 g
Fatty acids, total monounsaturated	109.3817 g
Threonine	2.6035 g
Folate, food	39.6489 g
Cryptoxanthin, beta	0.2382 g
Vitamin E (alpha-tocopherol)	3.5984 mg
Magnesium, Mg	69.7945 mg
Lysine	5.001 g
Potassium, K	1217.7248 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.6654 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Mozzarella cheese	0.5	0	0	0
Garlic powder	0.25 teaspoon	2.5653	0.5637	0.0057
Onion powder	0.25 teaspoon	2.046	0.4747	0.0062
Italian sausage	1 lb	1569.4315	2.9484	142.1107
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Tomato Sauce	1 can	0	0	0
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
margarine	0.5 cup	811.032	1.0152	90.804
baking potato	12	0	0	0