Carrot Stuffed Baked Potatoes
Ingredients
4 large baking potatoes, scrubbed
2 C. raw carrots, scrubbed and finely diced
1 C. onions; finely diced
2 tsp. olive oil on dried crumbled basil
1/4 C. fresh parsley; freshly snipped
salt and pepper to taste
fresh chives; finely snipped (optional)
Cooking Instructions
Preheat oven to 400 degrees. Scrub potatoes well, dry, pierce with fork in several places. Set potatoes in 400 degree oven to bake. Meanwhile scrub carrots, dice and simmer in water until tender. While carrots cook, sauté onion in oil in skillet. When clear, pour onions into deep bowl, set aside. Remove carrots from heat when tender, drain very well (reserve some liquid), and mash. Pour into bowl with onions, when potatoes 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. If mix is too dry, add a little carrot juice or soy milk. Season to taste and add parsley. Refill potato shells, set in cookie sheet and reheat. Serve topped with chives if desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)