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STUFFED POTATOES
Serves 6
Ingredients:
6 Medium baking potatoes, unpeeled
8 oz. Broccoli
1 onion
Shredded Vegan Cheddar Cheese
2 Tbsp. Soy or Non-Hydrogenated Margarine
Directions:
Preheat oven to 350 degrees.
Bake the potatoes for 1 hour.
Steam the broccoli for 5-10 minutes until tender.
Finely chop the onion and broccoli. Sauté the onion in
the margarine until it becomes transparent.
Cut the cooked potatoes longways, and scoop out some
of the middle.
Combine the scooped out potato with the broccoli and
the onions in the skillet, and mix well.
Fill each hollowed out potato with broccoli mixture.
Place the stuffed potatoes in a shallow baking dish.
Spoon Shredded Vegan Cheddar Cheese on top.
Bake for 20 minutes until cheese turns a golden brown.
Variation:
Substitute tomatoes for the potatoes in this recipe.
Scoop out the pulpy center of each raw tomato and save
for your favorite salad.
Fill with broccoli mixture and bake as directed.
Serves 6
Ingredients:
6 Medium baking potatoes, unpeeled
8 oz. Broccoli
1 onion
Shredded Vegan Cheddar Cheese
2 Tbsp. Soy or Non-Hydrogenated Margarine
Directions:
Preheat oven to 350 degrees.
Bake the potatoes for 1 hour.
Steam the broccoli for 5-10 minutes until tender.
Finely chop the onion and broccoli. Sauté the onion in
the margarine until it becomes transparent.
Cut the cooked potatoes longways, and scoop out some
of the middle.
Combine the scooped out potato with the broccoli and
the onions in the skillet, and mix well.
Fill each hollowed out potato with broccoli mixture.
Place the stuffed potatoes in a shallow baking dish.
Spoon Shredded Vegan Cheddar Cheese on top.
Bake for 20 minutes until cheese turns a golden brown.
Variation:
Substitute tomatoes for the potatoes in this recipe.
Scoop out the pulpy center of each raw tomato and save
for your favorite salad.
Fill with broccoli mixture and bake as directed.
