Walnut Stuffed Spuds Recipe (Gluten-free, Dairy-free, Egg-free)

-Feeds a Family of Five

5 large Potatoes (Bake fresh or use leftover baked spuds)
CUT in half length-wise and hollow out to use in filling
FILLING: in blender grind 2 C. Walnuts
MIX together with POTATOES:
*1 T. Oil or Margerine
*1 T. Mrs. Dash Original
*1/2 tsp. Salt
*2 T. Parsley, fresh, chopped
FILL Potato Skins to a mound in each
BAKE about 20 minutes @ 400F
GARNISH with a sprinkle of Paprika and Parsley Sprig

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