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Broccoli And Cheddar-Stuffed Potatoes
Recipe By: In A Vegetarian Kitchen at http://www.vegkitchen.c
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Vegetarian
-= Ingredients =-
4 large baking potatoes
1 cup of low-fat organic milk, soy milk, or rice milk
2 cups of finely-chopped broccoli florets, steamed
1 cup of grated organic cheddar cheese or cheddar-style nondairy cheese
Salt, to taste
Freshly-ground black pepper, to taste
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-= Instructions =-
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 400ºF. oven, and serve.
This recipe yields 4 servings.
Comments: For an easy meal, serve with tossed salad and corn on the cob.
Formatted for MC7 08-04-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 145 Calories; trace Fat (1.1% calories from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 2 Grain(Starch).
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