Recipe: Carrot-Stuffed Baked Potatoes (with herbs and onion)

CARROT-STUFFED BAKED POTATOES

4 large baking potatoes
2 cups finely diced raw carrots
1 cup finely diced onions
2 tsp olive oil
Pinch dried crumbled basil
Salt and pepper, to taste
1/4 cup freshly snipped parsley
Fresh chives, finely snipped (to garnish, optional)

Preheat oven to 400 degrees F.

Scrub potatoes well, dry, pierce with fork in several places. Set potatoes in 400 degree F oven to bake.

Meanwhile simmer carrots in water until tender.

While carrots cook, saute 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 ir soy milk. Season to taste and add parsley.

Refill potato shells, set in cookie sheet and reheat in oven.

Serve topped with chives if desired.

Makes 4 servings
Source: Vegetarian Journal magazine, January/February 1995