Carrot-stuffed baked potatoes Recipe

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Carrot-stuffed baked potatoes

Artist:	_	Yield:	4
Categories:	Baked, Carrot, Entrees, Potatoes, Vegetables, Vegetarian	Rating:	0
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Ingredients:

4	large	Baking potatoes, scrubbed
2	cup	Raw carrots, scrubbed and
		-finely diced
1	cup	Onions, finely diced
2	tsp	Olive oil
		Pn Dried crumbled basil
1/4	cup	Fresh parsley, freshly
		-snipped
		Salt and pepper to taste
		Fresh chives, finely
		-snipped (opt)

Procedures:

1	Preheat oven to 400 degrees.
2	Scrub potatoes well, dry, pierce with fork in several places.
3	Set potatoes in 400 degree oven to bake.
4
5	While carrots cook, saute onion in oil in skillet.
6	When clear, pour onions into deep bowl, set aside.
7	Remove carrots from heat when tender, drain very well (reserve some liquid), and mash.
8	Pour into bowl with onions, when pootatoes 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.
9	If mix is too dry, add a little carrot juice ir soy milk.
10	Season to taste and add parsley.
11	Refill potato shells, set in cookie sheet and reheat.
12	Sereve topped with chives if desired.
13	Total calories per serving: 302°Fat: 3 grams