Stuffed Potatoes
(from kylerhea’s recipe box)
“As it can be difficult to coax your loved ones into eating five helpings a day of vegetables (as nutritionists recommend), this recipe cleverly incorporates broccoli into a baked potato, without using a lot of fat. Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are a universally loved vegetable loaded with vitamins C and B-6, potassium, and fiber. You can make the stuffed potatoes ahead and reheat them when everyone is ready to eat.”
Source: Dr. Weil
Serves 6 peopleCategories: VEGETABLES
Ingredients
- 3 large baking potatoes
- 3 stalks broccoli
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1-2 tablespoons rice milk or soy milk
- 2 tablespoons
- grated Parmesan cheese
Directions
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Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
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Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
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Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
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Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.