Carrot-stuffed Baked Potatoes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 large: Baking potatoes, scrubbed
2 cup: Raw carrots, scrubbed and finely diced
1 cup: Onions, finely diced
2 tsp: Olive oil,
pn Dried crumbled basil,
1/4 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.
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 (dont
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 Poohs Recipe dbase
(lisa_pooh@delphi.com) 2/3/96
Source from luhu.jp
fork in several places. Set potatoes in 400 degree oven to bake.
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 (dont
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 Poohs Recipe dbase
(lisa_pooh@delphi.com) 2/3/96
Source from luhu.jp