Vegetarian Stuffed Potatoes
- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- Serves 4
Ingredients
- 4
- large russet or other baking potatoes, well scrubbed
- 4 cup
- finely chopped rapini (broccoli rabe)
- 1 L
- 1 cup
- canned navy or white kidney beans, drained and rinsed
- 250 mL
- 1/2 cup
- warm milk
- 125 mL
- 1/2 tsp
- each salt and pepper
- 2 mL
- 1/4 tsp
- minced garlic
- 1 mL
- 1 tbsp
- unsalted butter
- 15 mL
- 1/3 cup
- golden raisins
- 75 mL
- 3 tbsp
- toasted pine nuts
- 45 mL
- 1/4 cup
- grated Parmesan cheese
- 60 mL
Directions
Step 1
Preheat oven to 375°F (190°C). Pierce each potato several times with a fork. Microwave on high for 8 to 10 min. or until fork tender. Meanwhile, blanch rapini in a saucepan of boiling water for 2 min. Drain, rinse under cold water and spread on paper towel to dry.
Step 2
Combine beans, milk, salt, pepper and garlic in the bowl of a food processor; pulse until mixture is smooth. Cut each potato in half lengthwise. Scoop the flesh into the food processor (keeping the skins intact) and add butter; pulse just until smooth and well combined. Gently stir in rapini, pine nuts and raisins.
Step 3
Divide potato mixture evenly between potato shells and top each filled potato with an equal amount of Parmesan cheese. Bake for 15 min. or until heated through.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 520
- Fat:
- 11 g
- Saturated Fat:
- 4 g
- Carbs:
- 89 g
- Fibre:
- 12 g
- Cholesterol:
- 15 mg
- Protein:
- 18 g
- Sodium:
- 710 mg
- Potassium:
- 2050