Carrot-Stuffed Baked Potatoes
Yield
4 servingsPrep
10 minCook
60 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
baked |
|
| 2 | cups |
carrots
scrubbed, finely chopped |
|
| 1 | cup |
onions
finely diced |
|
| 2 | teaspoons |
olive oil
|
|
| 1 | pinch |
basil
dried, crumbled |
*
|
| ¼ | cup |
parsley leaves
freshly snipped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
chives
finely snipped, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
potatoes
baked |
|
| 473 | ml |
carrots
scrubbed, finely chopped |
|
| 237 | ml |
onions
finely diced |
|
| 1E+1 | ml |
olive oil
|
|
| 1 | pinch |
basil
dried, crumbled |
*
|
| 59 | ml |
parsley leaves
freshly snipped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | 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.
