Potato Primavera Spud Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
STUFFED SPUDS
2 tbsp: Pinenuts,
2: Baked potatoes,
1/2 cup: White sauce,
1/8 tsp: Salt,
1/4 cup: Parmesan,
1/4 cup: Peas, cooked
1/4 cup: Carrots, dice, cooked
1/4 cup: Yellow squash, diced, cooked
1/2 cup: Sm broccoli flowerets cooked,
1/2 cup: Onion, chpd, cooked
1 small: Tomato, peeled, diced
Directions:
Toast pine nuts in 350 Foven, 8-10 mins or until golden brown. Watch
them carefully as they burn easily. Set aside. Cut a thin slice from
the top of each potato. Remove pulp, being careful not to tear the
shells. Keep shells warm. Crumble potato pulp. Add white sauce, salt,
and Parmesan; mix thoroughly. Add all other vegs except tomatoes; mix
well. Add pine nuts; mix thoroughly. Heap into shells. Garnish with
diced toamto.
Note: You may vary the vegs according to what you have on hand. It is
best to have a colorful combo, all cooked just crisp-tender. You may
either heat the white sauce and vegs before adding to crumbled potato
pulp, or add them cold and put the stuffed potato in a 350 F oven,
10-15 mins before garnishing with tomato.
Source from luhu.jp
them carefully as they burn easily. Set aside. Cut a thin slice from
the top of each potato. Remove pulp, being careful not to tear the
shells. Keep shells warm. Crumble potato pulp. Add white sauce, salt,
and Parmesan; mix thoroughly. Add all other vegs except tomatoes; mix
well. Add pine nuts; mix thoroughly. Heap into shells. Garnish with
diced toamto.
Note: You may vary the vegs according to what you have on hand. It is
best to have a colorful combo, all cooked just crisp-tender. You may
either heat the white sauce and vegs before adding to crumbled potato
pulp, or add them cold and put the stuffed potato in a 350 F oven,
10-15 mins before garnishing with tomato.
Source from luhu.jp