Vegetarian Stuffed Potatoes
Prep time: 15min
Total time: 30min
Serves 4
4
large russet or other baking potatoes, well scrubbed
0
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
calories
520
fat
11 g
saturated fat
4 g
carbs
89 g
protein
18 g
cholestrol
15 mg
fibre
12 g
sodium
710 mg
potassium
2050 mg
Directions
-
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.
-
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.
-
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.