Elegant Vegetarian Stuffed Potatoes

Submitted by Chef Regina V. Smith

"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."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4

ingredients

• 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

directions

1. 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.
2. 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.
3. Combine beans, milk, salt, pepper and garlic in the bowl of a food processor; pulse until mixture is smooth.
4. 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.)
5. Remove the bowl from the processor and gently stir in the rapini, toasted pine nuts and raisins by hand.
6. Divide potato mixture evenly between potato shells and top each filled potato with an equal amount of Parmesan cheese.
7. Bake for 15 minutes or until heated through.