** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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