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Carrot-Stuffed Baked Potatoes

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Submitted by Beth

YIELD

4 servings

PREP

10 min

COOK

60 min

READY

70 min

Ingredients

4 4
LARGE LARGE POTATOES
baked
2 473
CUPS ML CARROTS
scrubbed, finely chopped
1 237
CUP ML ONIONS
finely diced
2 10
TEASPOONS ML OLIVE OIL
1 1
PINCH PINCH BASIL
dried, crumbled *
¼ 59
CUP ML PARSLEY LEAVES
freshly snipped
1 1
X X SALT *
1 1
X X BLACK PEPPER *
1 1
X X CHIVES
finely snipped, optional *

Directions

Preheat oven to 400℉ (200℃).

Scrub potatoes well, dry, pierce with fork in several places.

Set potatoes in 400℉ (200℃) oven to bake.

Meanwhile scrub carrots, dice and simmer in water until tender.

While carrots cook, sauté onion in oil in skillet.

When clear, pour onions 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 potatoes are soft to squeeze, remove from oven (don’t 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 or soy milk.

Season to taste and add parsley.

Refill potato shells, set in cookie sheet and reheat.

Sereve topped with chives if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 410g (14.5 oz)
Amount per Serving
Calories 321 8% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 63mg 3%
Total Carbohydrate 23g 23%
Dietary Fiber 8g 32%
Sugars g
Protein 13g
Vitamin A 222% Vitamin C 57%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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