Carrot-stuffed baked potatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Baking potatoes, scrubbed |
| 2 | cups | Raw carrots, scrubbed and finely diced |
| 1 | cup | Onions; finely diced |
| 2 | teaspoons | Olive oil |
| pinch | Dried crumbled basil | |
| ¼ | cup | Fresh parsley; freshly snipped |
| Salt and pepper to taste | ||
| Fresh chives; finely snipped (opt) | ||
Directions
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@...) ⅔/96
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