Yield: 2 Servings
|2 \N||Baked potatoes|
|½ cup||White sauce|
|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.