Vegetable Stuffed Potatoes
"This is a unique twice-baked potato recipe that doesn't have the cheese and bacon of the traditional type. You can really taste the fresh flavor of the vegetables."
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 4 baking potatoes
- 1 cup chopped onion
- 1 cup shredded carrot
- 1 cup sliced mushrooms
- 2 tablespoons butter
- 1⁄4 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- parmesan cheese (optional)
directions
- Bake potatoes in 400-degree oven 1 hour or until tender when pierced with a fork.
- Cool, halve and scoop out insides.
- Reserve shells.
- Sauté onion, carrots and mushrooms in butter until soft.
- In a large bowl, whip potatoes with an electric mixer.
- Add milk, lemon juice, mustard, salt and pepper.
- Heap back into shells and sprinkle with parmesan cheese, if desired.
- Warm in 325 oven for 10-15 minutes.
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Reviews
-
These are great-I just sliced the top off 4 potaoes and stuffed them. They freeze well and are a nice change from the norm.
RECIPE SUBMITTED BY
<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>
