Veggie Twice Baked Potatoes

My friend Michelle found this recipe and shared it with me.  It’s delicious!  My pictures don’t do it justice (I am so not a photography person).

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Veggie Stuffed Potato Boats:
2 Large Baking Potatoes
1 Tbsp Olive Oil
1/2 Large Onion, Chopped
1 Cup chopped Broccoli
1/2 Cup chopped Carrots
1 Garlic Clove
1/2 Cup of Vegan “Ranch” (original recipe called for cottage cheese)
2 Tbsp Parsley
2 Tbsp grated or shredded Parmesan (I omitted this as I like our meals to be non-dairy to be healthier)
1/2 tsp Ground Black Pepper
1/4 tsp Salt

-Preheat oven to 400 degrees.
-Wash potatoes and bake in the oven for 1 hour
-While the potatoes are cooking, cut up broccoli, carrots, garlic and onion.
-In a skillet, heat the oil. Saute the onions until softened. (about 5 minutes)
-Add broccoli, carrots and garlic to the skillet, stirring as needed until softened. (about 5 minutes)
-Reduce the heat and cook covered for another 4 minutes.
-Once potatoes are done, cut them in half lengthwise. Scoop out the pulp with a spoon into a large bowl, but keeping the skin intact to create a holder for the mixture.
-Combine the pulp, sauteed vegetables, “ranch”, parsley, pepper and salt, stirring and mashing all ingredients to a desired texture.
-Spoon the stuffing back into the potato skins and place on a baking sheet. Bake until heated through, about 15 minutes.
-Let stand for a couple minutes before eating…they are very hot!


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