Vegetarian Stuffed Potatoes

  • Prep Time 15 min
  • Total Time 45 min
  • 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
  • Protein 18 g
  • Cholesterol 15 mg
  • Fibre 12 g
  • Sodium 710 mg
  • Potassium 2050