War Eagle Mill Recipes

 

DELUXE WHEAT GERM POTATO SKINS

Great for that Sunday football gathering!

     Wheat germ is the heart of the wheat berry which is sifted out in the modern milling process. It is an excellent source of insoluble fiber, vitamin E, magnesium, pantothenic acid, phosphorus, thiamine, and zinc. It is also a source of coenzyme, Q10 and PABA. War Eagle Raw Wheat Germ is raw—it is not toasted wheat germ. The flakes are golden and sweet, and make a nice topping on all casseroles, cereals.

1/3 cp War Eagle Raw Wheat Germ
4 small red or white potatoes, 2 – 3 inches long
1 egg
1 Tbs milk
1/8 tsp salt
Dash of Tabasco sauce
2 Tbs butter
1/4 cp yellow or green bell pepper, finely chopped
1/4 cp fresh Roma tomatoes, finely chopped
1/4 cp celery, finely chopped
1 cp shredded Cheddar or Mexican 4-cheese


     Wash and scrub the potatoes, bake in microwave or oven; let cool. Scoop out inside pulp, reserve for another use (like mashed potatoes or potato cakes).
In shallow bowl, mix together the egg, milk, salt, and Tabasco. Dip potatoes into this batter.
     In another shallow bowl, place the wheat germ. Roll potatoes in the germ, sprinkling insides with wheat germ and gently shaking out, reserving the remaining germ. Place potatoes on a baking sheet coated with nonstick cooking spray. Drizzle 2 Tbs melted butter over the potatoes.
     Mix together the vegetables and remaining germ. Spoon the filling into the potatoes and top with shredded cheese. Bake in a preheated 400 degree oven for about 15 minutes or until golden.