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These are really good and a great way to eat your carrots!!
hugs,
peg
Carrot-stuffed Twice-baked Potatoes
>
> Recipe By : St. Louis Post-Dispatch 11/11/9
4 medium baking potatoes (about 6 ounces each)
1 1/2 cups peeled and thinly sliced carrots
1/4 cup nonfat sour cream
1teaspoon salt
1/4 teaspoon ground black pepper
1Pinch grated nutmeg
2 teaspoons butter -- melted
Preheat oven to 450 degrees. Scrub potatoes well and dry.
Pierce with a fork in several places. Place potatoes directly on oven rack. Bake for 50 to 55 minutes, or until tender.
Meanwhile, in a large saucepan, cook carrots in boiling water to cover until tender, 15 to 20 minutes.
Drain, reserving cooking water. Cut a thin lengthwise slice off top of each potato. Scoop out pulp, leaving a 1/4-inch- thick shell. Place potato pulp and carrots in a bowl and mash until smooth. Add sour cream, salt, pepper and nutmeg. Whip until light and fluffy, adding 1 to 2 tablespoons of reserved cooking water.
Spoon potato-carrot mixture into potato shells, mounding generously, or use a large pastry bag fitted with a rosette tip. Place potatoes in a shallow baking dish just large enough to hold them. Drizzle with melted butter. Bake 10 to 12 minutes or until potatoes are heated through.
Note: Make sure the carrots are very tender when cooked, so they will mash up smoothly with the potatoes.
Yield: 4 servings.
Recipe from Phyllis Kohn, who offers easy-to-follow, low- fat recipes in "365 Delicious Low-Fat Recipes"
hugs,
peg
Carrot-stuffed Twice-baked Potatoes
>
> Recipe By : St. Louis Post-Dispatch 11/11/9
4 medium baking potatoes (about 6 ounces each)
1 1/2 cups peeled and thinly sliced carrots
1/4 cup nonfat sour cream
1teaspoon salt
1/4 teaspoon ground black pepper
1Pinch grated nutmeg
2 teaspoons butter -- melted
Preheat oven to 450 degrees. Scrub potatoes well and dry.
Pierce with a fork in several places. Place potatoes directly on oven rack. Bake for 50 to 55 minutes, or until tender.
Meanwhile, in a large saucepan, cook carrots in boiling water to cover until tender, 15 to 20 minutes.
Drain, reserving cooking water. Cut a thin lengthwise slice off top of each potato. Scoop out pulp, leaving a 1/4-inch- thick shell. Place potato pulp and carrots in a bowl and mash until smooth. Add sour cream, salt, pepper and nutmeg. Whip until light and fluffy, adding 1 to 2 tablespoons of reserved cooking water.
Spoon potato-carrot mixture into potato shells, mounding generously, or use a large pastry bag fitted with a rosette tip. Place potatoes in a shallow baking dish just large enough to hold them. Drizzle with melted butter. Bake 10 to 12 minutes or until potatoes are heated through.
Note: Make sure the carrots are very tender when cooked, so they will mash up smoothly with the potatoes.
Yield: 4 servings.
Recipe from Phyllis Kohn, who offers easy-to-follow, low- fat recipes in "365 Delicious Low-Fat Recipes"