Pink - Stuffed Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 baking potatoes, pricked with a fork2 medium beets, quartered2 shallots, diced3 cloves garlic, mincedpinch saltblack pepper to taste
Preheat oven to 375.
Place potatoes and beets on a cookie sheet and bake for 50-60 minutes, turning over halfway through.
Remove from the oven and allow to cool slightly, then peel the beets and halve the potatoes, scooping out the insides.
Place the peeled beets and potato flesh in a bowl (keep the skins) and set aside.
In a medium non-stick pan, saute shallot and garlic in a small amount of cooking spray or water until softened, then scrape into the potato mixture.
Add salt and pepper to taste and mash until smooth.
Scoop the mashed mixture back into the reserved potato skins.
Place potatoes back in the oven and bake a further 10 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Place potatoes and beets on a cookie sheet and bake for 50-60 minutes, turning over halfway through.
Remove from the oven and allow to cool slightly, then peel the beets and halve the potatoes, scooping out the insides.
Place the peeled beets and potato flesh in a bowl (keep the skins) and set aside.
In a medium non-stick pan, saute shallot and garlic in a small amount of cooking spray or water until softened, then scrape into the potato mixture.
Add salt and pepper to taste and mash until smooth.
Scoop the mashed mixture back into the reserved potato skins.
Place potatoes back in the oven and bake a further 10 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 154.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 31.9 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 3.9 g
- Protein: 4.3 g