Potato Primavera Spud
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Stuft spuds, Vegetarian | 2 | Servings |
INGREDIENTS
| 2 | T | Pinenuts |
| 2 | Baked potatoes | |
| 1/2 | c | White sauce |
| 1/8 | t | Salt |
| 1/4 | c | Parmesan |
| 1/4 | c | Peas, cooked |
| 1/4 | c | Carrots, dice cooked |
| 1/4 | c | Yellow squash, diced cooked |
| 1/2 | c | Sm broccoli flowerets cooked |
| 1/2 | c | Onion, chpd cooked |
| 1 | Tomato, peeled diced |
INSTRUCTIONS
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. Posted to MM-Recipes Digest V3 #199 Date: Tue, 9 Jul 1996 19:53:29 -0400 From: Dan Schamber <dansch@haven.ios.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 486
Calories From Fat: 113
Total Fat: 12.8g
Cholesterol: 14.8mg
Sodium: 697.7mg
Potassium: 1900mg
Carbohydrates: 77.1g
Fiber: 8.6g
Sugar: 8.3g
Protein: 16.5g