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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This satisfying dish is nutritious and can be prepared a day ahead, refrigerated and baked before serving. Ingredients:
2 large baking potatoes |
1 cup chopped peeled parsnips |
1 garlic clove, peeled |
2 tablespoons cream cheese, softened |
2 tablespoons buttermilk |
1/2 teaspoon salt |
pinch pepper |
dash hot pepper sauce |
1/4 cup finely chopped green onions |
1 tablespoon grated parmesan cheese |
1/8 teaspoon paprika |
Directions:
1. Bake potatoes at 375° for 1 hour or until tender. Allow to cool. Place parsnips and garlic in a small saucepan; cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and mash.
2. Cut a thin slice off the top of each potato; discard. Scoop out the pulp, leaving a thin shell. In a bowl, mash potato pulp with parsnips and garlic. Beat in next five ingredients, using a hand mixer.
3. Stir in green onions. Spoon into the potato shells. Combine the Parmesan cheese and paprika; sprinkle over top. Place on a baking sheet. Bake, uncovered, at 375° for 20-30 minutes or until heated through. Yield: 2 servings.
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