Courtesy of our free Vegetarian Recipes Newsletter
Chet, experimenting with a vegetarian meal, my husband and I came up with this recipe. Without divulging the ingredients, we served our potato boats to our three elementary children. Surprisingly, our kids loved them and now request them on a weekly basis (even AFTER discovering what was in them!).
- 5 large russet potatoes
- 1 medium acorn or winter squash
- 1 cup cauliflower pieces
- 1/2 cup milk, we prefer soy
- 4 Tbs butter
- Garlic, curry, pepper (to taste)
- Toppings: chives, shredded cheese, chopped broccoli
Bake the potatoes (one hour) and squash (1/2 hour) until tender when pricked with a fork.
Steam the cauliflower until tender.
Cut each potato in half lengthwise and scoop out the middle, leaving a thin layer along the wall of the skin. Place skins on a baking dish for later use.
Scoop the squash from the shell. Add squash, cauliflower and potato in a large mixing bowl. Add milk and butter and mix until creamy. Add spices, to your liking, and mix well.
Spoon potato mixture into the skins, overfilling slightly.
Broil the potato boats a few minutes until browned on top.
Serve with toppings and enjoy.
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