Potato primavera spud
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Pinenuts |
| 2 | Baked potatoes | |
| ½ | cup | White sauce |
| ⅛ | teaspoon | Salt |
| ¼ | cup | Parmesan |
| ¼ | cup | Peas, cooked |
| ¼ | cup | Carrots, dice, cooked |
| ¼ | cup | Yellow squash, diced, cooked |
| ½ | cup | Sm broccoli flowerets cooked |
| ½ | cup | Onion, chpd, cooked |
| 1 | small | Tomato, peeled, diced |
Directions
STUFFED SPUDS
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.