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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot-Stuffed Baked Potatoes

Recipe Tags: Potato Recipes

Date Added: December 07, 2009

Ingredients:

4 Russet Potatoes scrubbed
2 Cups Carrots scrubbed and finely diced
1 Cup Onion finely diced
2 Teaspoons Olive Oil or lard
1 Pinch Basil
1/4 Cup Fresh Parsley freshly snipped
1 Unit Pepper
1 Unit Fresh Chive finely snipped (opt)
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Directions:

1. Preheat oven to 400 degrees.

2. Scrub potatoes well, dry, pierce with fork in several places.

3. Set potatoes in 400 degree oven to bake. Meanwhile scrub carrots, dice and simmer in water until tender.

4. While carrots cook, saute onion in oil in skillet.

5. When clear, pour onions into deep bowl, set aside.

6. Remove carrots from heat when tender, drain very well (reserve some liquid), and mash.

7. Pour into bowl with onions, When potatoes are soft to squeeze, remove from oven (don't turn off heat), slice off length of top skin, scrape flesh into bowl with vegetables, add basil, and fork mix.

8. If mix is too dry, add a little carrot juice or soy milk.

9. Season to taste and add parsley. Refill potato shells, set in cookie sheet and reheat.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Onion, Olive Oil allergies.
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