Cheesy Veggie Stuffed Potatoes

Name: Cheesy Veggie Stuffed Potatoes
Prep time: 53 min
Cook time: PTM
Total time: 53 min
Yield: 4.00 porciones
Ingredients: 1 lb. Potatoes (whole) scrubbed; 2 tsps. Butter; ¼ cup Finely chopped onion; 1 tsp. Minced garlic; 1 tbsp. Finely chopped seasoning / pimento peppers; 1 cup Finely chopped dasheen leaves / spinach; ½ cup Grated carrot; 1 MAGGI Vegetable Bouillon Cube crushed; 1/3 cup CARNATION Cheesy Evaporated Milk; 1 cup Grated cheese

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Total: 53min

Preparation: 53min
Portions: 4
Difficulty: Intermediate

Ingredients

1 lb. Potatoes (whole), scrubbed
2 tsps. Butter
¼ cup Finely chopped onion
1 tsp. Minced garlic
1 tbsp. Finely chopped seasoning / pimento peppers
1 cup Finely chopped dasheen leaves / spinach
½ cup Grated carrot
1 MAGGI Vegetable Bouillon Cube, crushed
1/3 cup CARNATION Cheesy Evaporated Milk
1 cup Grated cheese

Instructions

Boil potatoes in salted water or microwave until tender.
In a medium saucepan, melt butter and sauté onion, garlic and seasoning peppers for 3 minutes.
Add dasheen leaves, carrot and Bouillon Cube; continue to sauté for 5 minutes. Remove from heat.
Cut potatoes in half and scoop out inside of potatoes, leaving shell in tact.
Using a potato masher, crush scooped potato with Evaporated Milk.
Fold in cooked vegetables and half of cheese.
Spoon filling back into potato shells.
Top with remaining cheese.
Bake at 375°F in preheated oven for 10 minutes or until cheese melts and golden.