Potato primavera spud

Yield: 2 Servings

Measure Ingredient
2 tablespoons Pinenuts
2 \N 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


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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