Title: Potato primavera spud
 Categories: Stuft spuds, Vegetarian
      Yield: 2 Servings
 
MMMMM-----------------------STUFFED SPUDS----------------------------
      2 tb Pinenuts
      2    Baked potatoes
    1/2 c  White sauce
    1/8 ts Salt
    1/4 c  Parmesan
    1/4 c  Peas, cooked
    1/4 c  Carrots, dice, cooked
    1/4 c  Yellow squash, diced, cooked
    1/2 c  Sm broccoli flowerets cooked
    1/2 c  Onion, chpd, cooked
      1 sm Tomato, peeled, diced
 
  Toast pine nuts in 350 Foven, 8-10 mins or until golden brown. Watch
  them carefully as they burn easily. Set aside. Cut a thin slice from
  the top of each potato. Remove pulp, being careful not to tear the
  shells. Keep shells warm. Crumble potato pulp. Add white sauce, salt,
  and Parmesan; mix thoroughly. Add all other vegs except tomatoes; mix
  well. Add pine nuts; mix thoroughly. Heap into shells. Garnish with
  diced toamto.
  
  Note: You may vary the vegs according to what you have on hand. It is
  best to have a colorful combo, all cooked just crisp-tender. You may
  either heat the white sauce and vegs before adding to crumbled potato
  pulp, or add them cold and put the stuffed potato in a 350 F oven,
  10-15 mins before garnishing with tomato.