Potato primavera spud

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Recipe by: thifaine

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------STUFFED SPUDS----------------------------
2 tb Pinenuts
2 Baked potatoes
1/2 c White sauce
1/8 ts Salt
1/4 c Parmesan
1/4 c Peas, cooked
1/4 c Carrots, dice, cooked
1/4 c Yellow squash, diced, cooked
1/2 c Sm broccoli flowerets cooked
1/2 c Onion, chpd, cooked
1 sm Tomato, peeled, diced

Toast pine nuts in 350 Foven, 8-10 mins or until golden brown. Watch
them carefully as they burn easily. Set aside. Cut a thin slice from
the top of each potato. Remove pulp, being careful not to tear the
shells. Keep shells warm. Crumble potato pulp. Add white sauce, salt,
and Parmesan; mix thoroughly. Add all other vegs except tomatoes; mix
well. Add pine nuts; mix thoroughly. Heap into shells. Garnish with
diced toamto.

Note: You may vary the vegs according to what you have on hand. It is
best to have a colorful combo, all cooked just crisp-tender. You may
either heat the white sauce and vegs before adding to crumbled potato
pulp, or add them cold and put the stuffed potato in a 350 F oven,
10-15 mins before garnishing with tomato.