Recipe - Potato Primavera Spud

STUFFED SPUDS
2 tablespoon Pinenuts
2 Baked potatoes
One half cup White sauce
1/8 teaspoon Salt
One fourth cup Parmesan
One fourth cup Peas, cooked
One fourth cup Carrots, dice, cooked
One fourth cup Yellow squash, minced , cooked
One half cup Sm broccoli flowerets cooked
One half cup Onion, chpd, cooked
1 small Tomato, peeled, minced

Toast pine nuts in 350 Foven, 810 mins or until golden brown. Watch them
carefully as they burn easily. Set aside. Cut a thin slice from the top of
each potato. Remove pulp, being careful not to tear the shells. Keep shells
warm. Crumble potato pulp. Add white sauce, salt, and Parmesan; mix
thoroughly. Add all other vegs except tomatoes; mix well. Add pine nuts;
mix thoroughly. Heap into shells. Garnish with minced toamto.

Note: You may vary the vegs according to what you have on hand. It is best
to have a colorful combo, all cooked just crisptender. You may either heat
the white sauce and vegs before adding to crumbled potato pulp, or add them
cold and put the stuffed potato in a 350 F oven, 1015 mins before
garnishing with tomato.
Posted to MMRecipes Digest V3 #199

Date: Tue, 9 Jul 1996 19:53:29 0400

From: Dan Schamber dansch@haven.ios.com