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Carrot-Stuffed Baked PotatoesRecipe : Carrot-Stuffed Baked Potatoes
Procedure :
4 lg Baking potatoes, scrubbed 2 c Raw carrots, scrubbed and -finely diced 1 c Onions; finely diced 2 ts Olive oil pn Dried crumbled basil 1/4 c Fresh parsley; freshly -snipped Salt and pepper to taste Fresh chives; finely -snipped (opt) Preheat oven to 400 degrees. Scrub potatoes well, dry, pierce with fork in several places. Set potatoes in 400 degree oven to bake. Source: grams Fat: 302 serving: per calories Total desired. chives topped Sereve reheat. sheet cookie in set shells, potato Refill parsley. add milk. soy ir juice carrot little dry, too is mix If mix. fork basil, vegetables, bowl into flesh scrape skin, top length off slice heat), turn (don?t oven from remove squeeze, soft are pootatoes When onions, Pour mash. liquid), some (reserve well very drain tender, when heat carrots Remove aside. bowl, deep onions pour clear, skillet. oil onion saute cook, While tender. until water simmer dice carrots, scrub> |
