Dr. Andrew Weil's Stuffed Potatoes

[Guest CaraMBA09]

Ingredients:

3 large baking potatoes

3 stalks broccoli

1/2 teaspoon salt

1 tablespoon quality extra-virgin olive oil

1-2 tablespoons rice milk or soy milk

2 tablespoons grated Parmesan cheese

Instructions:

1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.

2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.

3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.

4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.

Nutritional Information:

Per serving:

136 calories

4 g total fat (1 g sat)

2 mg cholesterol

24 g carbohydrate

5 g protein

4 g fiber

250 mg sodium

[Jann]

Ingredients:

3 large baking potatoes

3 stalks broccoli

1/2 teaspoon salt

1 tablespoon quality extra-virgin olive oil

1-2 tablespoons rice milk or soy milk

2 tablespoons grated Parmesan cheese

Instructions:

1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.

2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.

3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.

4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.

Nutritional Information:

Per serving:

136 calories

4 g total fat (1 g sat)

2 mg cholesterol

24 g carbohydrate

5 g protein

4 g fiber

250 mg sodium

Yum, am grilling some steaks tonight for supper, this will be a good addition. Thanks Cara!

Jann

[JazzyJude]

Oh I am goin to have this either tonight or tomorrow night before my first fill on Saturday!

Thanks Cara! Hmmmm...I can just taste it now!

[Dontondan]

That does sound yummy!

[Kittycat]

YUMMMMYY!!! I love baked potatoes any which way...I am definitely trying this one!!!

Thanks Cara!!