Elegant Vegetarian Stuffed Potatoes

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 large russet potatoes, well scrubbed
• 4 cups rapini, finely chopped (broccoli rabe)
• 1 cup canned navy beans, drained and rinsed
• 1/2 cup warm milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 garlic clove, minced
• 1 tablespoon unsalted butter
• 1/3 cup golden raisin
• 3 tablespoons pine nuts, toasted
• 1/4 cup grated parmesan cheese

Recipe

• 1 preheat oven to 375°f pierce each potato several times with a fork. microwave on high for 8 to 10 minutes or until fork tender.
• 2 meanwhile, blanch the rapini in a saucepan of boiling water for 2 minutes. drain, rinse under cold water to stop the cooking process and spread on paper towels to dry.
• 3 combine beans, milk, salt, pepper and garlic in the bowl of a food processor; pulse until mixture is smooth.
• 4 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. (take care not to over process at this point or your potatoes will get gummy.)
• 5 remove the bowl from the processor and gently stir in the rapini, toasted pine nuts and raisins by hand.
• 6 divide potato mixture evenly between potato shells and top each filled potato with an equal amount of parmesan cheese.
• 7 bake for 15 minutes or until heated through.