Power Packin' Stuffed Potato
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Ingredients:
- 6 potatoes (idaho #1 baking )
- 6 ounce beans (canned navy )
- 6 ounce beans (canned red )
- 20 ounce water
- 1/2 cup onion (diced )
- 1 bay leaf
- 1/2 cup carrot ( crinkle coin cut)
- 1/2 cup celery ( large diced)
- 1 tablespoon tomato paste
- 1 tomato (lg fresh diced)
- 1/4 cup onion ( large diced)
- 1/4 cup bell peppers ( small diced)
- 1/2 teaspoon parsley ( flakes)
- 1/4 cup corn (whole kernel frozen )
- 1 tablespoon vegetable ( base)
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme (whole )
- 2 tablespoon bacon (imitation bits)
- 1 salt (pinches )
- 1 teaspoon lemon pepper ( seasoning)
- 1 tablespoon brown sugar
- 1 ounce vinegar (red wine )
- 1 tablespoon cornstarch
- 1 clove (pn ground )
- 4 1/2 ounce cheddar cheese ( shredded)
- 6 ounce beans (canned navy )
- 6 ounce beans (canned red )
- 20 ounce water
- 1/2 cup onion (diced )
- 1 bay leaf
- 1/2 cup carrot ( crinkle coin cut)
- 1/2 cup celery ( large diced)
- 1 tablespoon tomato paste
- 1 tomato (lg fresh diced)
- 1/4 cup onion ( large diced)
- 1/4 cup bell peppers ( small diced)
- 1/2 teaspoon parsley ( flakes)
- 1/4 cup corn (whole kernel frozen )
- 1 tablespoon vegetable ( base)
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme (whole )
- 2 tablespoon bacon (imitation bits)
- 1 salt (pinches )
- 1 teaspoon lemon pepper ( seasoning)
- 1 tablespoon brown sugar
- 1 ounce vinegar (red wine )
- 1 tablespoon cornstarch
- 1 clove (pn ground )
- 4 1/2 ounce cheddar cheese ( shredded)
Wash potatoes and bake at 350 degrees for 45 minutes until soft. Drain
beans, put in saucepan. Add water, onion, and bay leaf. Bring to a boil;
reduce heat to simmer. Cook about 15 minutes. Remove bay leaf. In stock
pot, place cooked beans, water, carrots, vegetable base, celery, tomato
paste, Worcestershire sauce, vinegar, sugar, clove, salt, and garlic.
Simmer for 15 minutes, then add onions, peppers, corn, parsley, bacon bits,
pepper, tomato, and thyme.
Simmer for 15 minutes more. Mix 2 tablespoon water with cornstarch. Stir
into mixture. Cook 2 more minutes. Hold at 150 degrees for service. Split
potato and spread to make pocket. Spoon 5 ounce of bean mixture into potato
and top with 3/4 ounce cheese.
The challenge .. prepare a tasty, nutritious, well-balanced, and
inexpensive school lunch that children will actually like and eat. Chef
Cary Shackleford of Cafe La Rotunda in Chattanooga met that challenge in an
event sponsored by The American Culinary Federation.
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
Makes 1 servings
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