Ingredients Jump to Instructions ↓

  1. 2 tablespoons Pinenuts

  2. 2 Baked potatoes

  3. cup White sauce

  4. teaspoon Salt

  5. cup Parmesan

  6. cup Peas, cooked

  7. cup Carrots, dice, cooked

  8. cup Yellow squash, diced, cooked

  9. cup Sm broccoli flowerets cooked

  10. cup Onion, chpd, cooked

  11. 1 small Tomato, peeled, diced

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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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