Recipe - Carrot-Stuffed Baked Potatoes

4 lg Baking potatoes, scrubbed
2 cup Raw carrots, scrubbed and
finely minced
1 cup Onions; finely minced
2 teaspoon Olive oil
pn Dried crumbled basil
One fourth cup 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. eanwhile scrub
carrots, dice and simmer 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 pootatoes 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. Sereve
topped with chives if desired.

Total calories per serving: 302 Fat: 3 grams

Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
(lisa_pooh@delphi.com) 2/3/96

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini