Cannellini Stuffed Potatoes

Main Dishes

NuSci recipe archive

Serves
6

Prep time
See recipe

Cook time
See recipe

Cannellini Stuffed Potatoes

Ingredients

  • 6 russet potatoes, scrubbed
  • 1 pound tomatoes, halved lengthwise
  • 2 15 oz cans cannellini or Great Northern beans, drained and rinsed
  • ½ small onion, chopped
  • 2 cloves garlic, finely minced
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 teaspoon red miso
  • ½ teaspoon liquid smoke
  • ¼ teaspoon chipotle pepper powder (optional)
  • ¼ teaspoon ground pepper
  • 1 medium tomato, sliced and slices halved
  • ½ bunch fresh parsley

Instructions

  1. Preheat the oven to 400°F. Bake the potatoes for 50–60 minutes or until soft, then set aside to cool and lower the oven to 350°F.
  2. Meanwhile, place the halved tomatoes cut-side up on a baking pan and broil 3 inches from the heat for 15–20 minutes, turning once.
  3. Place the beans, onion, garlic, lemon juice, miso, liquid smoke, chipotle if using, and pepper in a food processor.
  4. Add the broiled tomatoes and pulse until combined but still slightly chunky.
  5. Cut open the potatoes and scoop the flesh into a bowl. Mix in the bean and tomato mixture, then heap the filling into the potato shells and top with tomato slices.
  6. Return the potatoes to the oven for 25–30 minutes. Garnish with parsley.

Source: NuSci legacy recipe archive. External reference: http://www.vegparadise.com