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: 1 hr 30 mins
• 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

1. Bake potatoes in 400-degree oven 1 hour or until tender when pierced with a fork.
2. Cool, halve and scoop out insides.
3. Reserve shells.
4. Sauté onion, carrots and mushrooms in butter until soft.
5. In a large bowl, whip potatoes with an electric mixer.
6. Add milk, lemon juice, mustard, salt and pepper.
7. Heap back into shells and sprinkle with parmesan cheese, if desired.
8. Warm in 325 oven for 10-15 minutes.