Vegetarian Stuffed Potatoes
Prep Time
Serves
Cooking Mode
4 large russet or other baking potatoes, well scrubbed
4 cup finely chopped rapini (broccoli rabe)
1 cup canned navy or white kidney beans, drained and rinsed
½ cup warm milk
½ tsp each salt and pepper
¼ tsp minced garlic
1 tbsp unsalted butter
⅓ cup golden raisins
3 tbsp toasted pine nuts
¼ cup grated Parmesan cheese
4 large russet or other baking potatoes, well scrubbed
4 cup finely chopped rapini (broccoli rabe)
1 cup canned navy or white kidney beans, drained and rinsed
½ cup warm milk
½ tsp each salt and pepper
¼ tsp minced garlic
1 tbsp unsalted butter
⅓ cup golden raisins
3 tbsp toasted pine nuts
¼ cup grated Parmesan cheese
Directions
1Preheat 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.
2Combine 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.
3Divide 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.
Disclaimer
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Personal Note
Personal Note
