Carrot-Stuffed Baked Potatoes
CARROT-STUFFED BAKED POTATOES
[code]Recipe By :
Serving Size : 4 Preparation Time :0:00[/code]
[code] Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Baking potatoes, scrubbed
2 c Raw carrots, scrubbed and
-finely diced
1 c Onions -- finely diced
2 ts Olive oil
pn Dried crumbled basil
1/4 c Fresh parsley -- freshly
-snipped
Salt and pepper to taste
Fresh chives -- finely
-snipped (opt)[/code]
Preheat oven to 400 degrees. Scrub potatoes well,
dry, pierce with fork in several places. Set potatoes
in 400 degree oven to bake. <eanwhile scrub carrots,
dice and simmer in water until tender. While carrots
cook, saute onion in oil in skillet. When clear, pour
onions into deep bowl, set aside. Remove carrots from
heat when tender, drain very well (reserve some
liquid), and mash. Pour into bowl with onions, When
pootatoes are soft to squeeze, remove from oven (don't
turn off heat), slice off length of top skin, scrape
flesh into bowl with vegetables, add basil, and fork
mix. If mix is too dry, add a little carrot juice ir
soy milk. Season to taste and add parsley. Refill
potato shells, set in cookie sheet and reheat. Sereve
topped with chives if desired.
Total calories per serving: 302 Fat: 3 grams
Source: Vegetarian Journal, Jan/Feb 1995
Pooh's Recipe dbase (lisa_pooh@delphi.com)
2/3/96
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