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Carrot-Stuffed Baked Potatoes

4 large baking potatoes, scrubbed
2 cups raw carrots, scrubbed and finely diced
1 cup onions, finely diced
2 teaspoons olive oil
Pinch of dried crumbled basil
1/4 cup fresh parsley, freshly snipped
Salt or salt substitute and pepper to taste
Fresh chives, finely chopped (optional)

Preheat oven to 400 degrees. Scrub potatoes well, dry, and pierce
with fork in several places (prevents bursting). Set potatoes in
400 degree oven to bake. Meanwhile, scrub (don't peel) carrots,
dice, and simmer in water until tender. While carrots cook, saute_
onion in oil in skillet. When clear, pour onions into deep bowl,
set aside. Remove carrots from heat when tender, drain very well
(save a bit of liquid), and mash. Pour into bowl with onions. When
potatoes are soft to squeeze, remove from oven (don't turn off
heat), slice off a length of top skin, scrape flesh into bowl with
vegetables, add basil, and fork mix. If mix is too dry, add a little
carrot juice or soy milk. Season to taste and add parsley. Refill
potato shells, set on cookie sheet and reheat. Served topped with
chives if desired. Makes 4 servings.


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