Vegetarian Stuffed Potatoes


Preheat oven to 375°

This makes a hearty vegetarian main course.


4 large baking potatoes, well-scrubbed

4 cups finely chopped rapini (broccoli rabe)

1 cup canned navy or white kidney beans, drained and rinsed

1/2 cup warm milk

1/2 tsp each salt and pepper

1/4 tsp minced garlic

1 Tbsp unsalted butter

1/3 cup golden raisins

3 Tbsp toasted pine nuts

1/4 cup grated Parmesan cheese

Serves 4


Pierce each potato several times with a fork. Microwave on high for 8-10 minutes until fork tender.

Meanwhile, blanch rapini in a saucepan of boiling water for 2 minutes. Drain, rinse under cold water and spread on paper towel to dry.

Combine beans, milk, salt, pepper and garlic in the bowl of a food processor; pulse until mixture is smooth. Cut each potato in half lengthwise. Scoop the flesh into the food processor, keeping the skins intact. Add the butter. Pulse just until smooth and well combined.

Gently stir in rapini, pine nuts and raisins.

Divide potato mixture evenly between potato shells and top each with an equal amount of grated Parmesan.

Bake for 15 minutes, or until heated through.