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Stuffed PotatoesThese and other simple potato recipes can be found in The Vegetarian 5-Ingredient Gourmet The potato is the vegetable equivalent of pasta—a mild, versatile food that offers ultimate comfort, yet it can dazzle the taste buds when prepared imaginatively. It’s a vegetable you can always count on, even in the dead of winter.Stuffing potatoes is an enjoyable way to showcase these versatile roots; the following four recipes are hearty enough to serve as entrees. One tip for making stuffed potatoes easier is to bake or microwave the potatoes ahead of time. It’s easier to scoop them out when they are at room temperature, when they are firmer and less likely to fall apart. If the potatoes are already cooked when you are ready to stuff them, these tasty treats will be done in a snap, leaving you more time create an abundant salad and other accompaniments. SPINACH AND FETA-STUFFED POTATOES Serves:4 Do potatoes justice with a Greek-flavored spin.
Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Add the remaining ingredients and stir well to combine. Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400-degree oven, and serve. MUSHROOM-STUFFED POTATOES 4 servings A small amount of light cream cheese gives these stuffed potatoes a rich flavor. Serve them with a big tossed salad with chickpeas or black-eyed peas, and some steamed green beans or asparagus.
Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Stir in the cream cheese. Heat the oil in a medium skillet. Add the onion and sauté over medium heat until golden. Add the mushrooms, cover, and cook until they are done to your liking, stirring occasionally. Combine the mushroom mixture, liquid and all, with the mashed potato in the mixing bowl. Season with salt and pepper and stir well to combine. Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400-degree oven, and serve. BROCCOLI AND CHEDDAR-STUFFED POTATOES 4 servings This is a great main dish for kids and teens who have a taste for broccoli. This one’s a family favorite, because we all like broccoli so much. For an easy meal, serve with tossed salad and corn on the cob.
Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Add the remaining ingredients and stir well to combine. Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400-degree oven, and serve. |
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