Stuffed Potatoes
Yield: 4 Servings      VG, WF, GF, SF, EF

4 lg Baking potatoes 3 tb Butter 1/2 Bunch scallions, diced 2 c Cashews

2 Tomatoes, diced 1 Green bell pepper, diced 2 Garlic cloves, diced 2 c Cheddar cheese, grated

Scrub potatoes and bake at 350 degrees for about 1 hour, until soft when pierced with fork. Cut each lengthwise; scoop out centers. Place potato centers in fry pan with butter, scallions, cashews, tomato, bell pepper, and garlic. Sauté 10 minutes. Restuff potato skins with sauté mixture. Sprinkle on cheese. Serve immediately.

"Fast and easy to make, but not something young children would like. Best accompanied by a salad or another dish to make a filling meal.

I feel this recipe needs more zip-- added spice or some fresh oregano or basil would do the trick. Would taste zestier if cheese was melted."

Kate McDonald, tester

Spring 2001 Vegetarian Page
www.recipenet.org

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