Side Pannel
Potato Primavera Spud
Ingredients List
- -------------------------------STUFFED SPUDS-------------------------------
- 2 tb Pinenuts
- 2 Baked potatoes
- 1/2 c White sauce
- 1/8 ts 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 sm 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.
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.
Tweet