Vegetarian Stuffed Potatoes

Prep time: 15min
Total time: 30min
Serves 4
large russet or other baking potatoes, well scrubbed
4 cup
finely chopped rapini (broccoli rabe)
1 L
1 cup
canned navy or white kidney beans, drained and rinsed
250 mL
1/2 cup
warm milk
125 mL
1/2 tsp
each salt and pepper
2 mL
1/4 tsp
minced garlic
1 mL
1 tbsp
Unsalted Butter
15 mL
1/3 cup
Golden Raisins
75 mL
3 tbsp
toasted pine nuts
45 mL
1/4 cup
grated Parmesan cheese
60 mL
11 g
saturated fat
4 g
89 g
18 g
15 mg
12 g
710 mg
2050 mg


  1. Preheat oven to 375°F (190°C). Pierce each potato several times with a fork. Microwave on HIGH for 8 to 10 min. or until fork tender. Meanwhile, blanch rapini in a saucepan of boiling water for 2 min. Drain, rinse under cold water and spread on paper towel to dry.

  2. 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) and add butter; pulse just until smooth and well combined. Gently stir in rapini, pine nuts and raisins.

  3. Divide potato mixture evenly between potato shells and top each filled potato with an equal amount of Parmesan cheese. Bake for 15 min. or until heated through.

Product Recall : Compliments Pastrami