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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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Nutrition 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