Broccoli And Cheddar-Stuffed Potatoes

[Guest guest]

Here is the first of several stuffed potato recipes from Nava Atlas' web

site. She says:

 

" The potato is the vegetable equivalent of pasta—a mild, versatile food

that offers ultimate comfort, yet it can dazzle the taste buds when

prepared imaginatively. It's a vegetable you can always count on, even in

the dead of winter.

 

Stuffing potatoes is an enjoyable way to showcase these versatile

roots. One tip for making stuffed potatoes easier is to bake or microwave

the potatoes ahead of time. It's easier to scoop them out when they are at

room temperature, when they are firmer and less likely to fall apart.

 

If the potatoes are already cooked when you are ready to stuff them, these

tasty treats will be done in a snap, leaving you more time create an

abundant salad and other accompaniments. "

 

Recipes adapted from the forthcoming Vegetarian 5-Ingredient Gourmet by

Nava Atlas (to be published in 2001 by Broadway Books, NY)

 

* Exported from MasterCook *

 

Broccoli And Cheddar-Stuffed Potatoes

 

Recipe By : Nava Atlas at http://www.vegkitchen.com 1/01

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large baking potatoes

1/4 cup low-fat milk

2 cups finely chopped broccoli florets -- steamed

1 cup grated cheddar cheese -- preferably sharp

Salt and freshly ground pepper -- to taste

 

4 servings

 

This is a great main dish for kids and teens who have a taste for

broccoli. This one's a family favorite, because we all like broccoli so

much. For an easy meal, serve with tossed salad and corn on the cob.

 

Bake or microwave the potatoes until done but still firm. When cool enough

to handle, cut each in half lengthwise. Scoop out the inside of each

potato half, leaving a sturdy shell, about 1/4 inch thick all around.

 

Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Add

the remaining ingredients and stir well to combine.

 

Stuff the mixture back into the potato shells. Heat as needed in the

microwave or in a preheated 400-degree oven, and serve.

 

Recipe adapted from the forthcoming Vegetarian 5-Ingredient Gourmet by Nava

Atlas (to be published in 2001 by Broadway Books, NY)

 

 

 

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