Prep 20 mins
Cook 15 mins
There are plenty of Stuffed Potato recipes here at Zaar, but here is one that is a bit different. This vegetarian main combines pureed navy beans with potato and garlic to create a smooth filling. Toasted pine nuts, golden raisins and vibrant rapini add an unusual twist. An excellent lunch or light supper choice. Serve with a fresh green salad and a glass of sparkling wine at your next luncheon.
- 4 large russet potatoes, well scrubbed
- 4 cups rapini, finely chopped (broccoli rabe)
- 1 cup canned navy beans, drained and rinsed
- 1⁄2 cup warm milk
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 garlic clove, minced
- 1 tablespoon unsalted butter
- 1⁄3 cup golden raisin
- 3 tablespoons pine nuts, toasted
- 1⁄4 cup grated parmesan cheese
- Preheat oven to 375°F Pierce each potato several times with a fork. Microwave on high for 8 to 10 minutes or until fork tender.
- Meanwhile, blanch the rapini in a saucepan of boiling water for 2 minutes. Drain, rinse under cold water to stop the cooking process and spread on paper towels to dry.
- Combine 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). Add the butter; pulse just until smooth and well combined. (Take care not to over process at this point or your potatoes will get gummy.)
- Remove the bowl from the processor and gently stir in the rapini, toasted pine nuts and raisins by hand.
- Divide potato mixture evenly between potato shells and top each filled potato with an equal amount of Parmesan cheese.
- Bake for 15 minutes or until heated through.