• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Potato Primavera Spud

  • Recipe Submitted by on

Category: Vegetarian

 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


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.

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