Stuffed Baked Potatoes

• 2 large baking potatoes
• 3/4 c. carrots
• 1/2 c. broccoli florets
• 1 tsp. ground coriander
• 1/8 tsp. cardamon
• Bragg liquid aminos to taste
• 1 c. onion
• 3/4 c. bell pepper
• 1/2 c. cauliflower florets
• 1/2 tsp. turmeric
• 1/8 tsp. cloves
• 1/2 c. almond cheese (optional)

1. Scrub and bake potatoes at 400u0b0 for 1 hour.
2. Meanwhile, prepare filling:
3. steam saute onion, carrots, broccoli and cauliflower until tender (8 minutes).
4. Add bell pepper and spices and saute a couple minutes longer.
5. Add more distilled water in vegetable soup stock; cover and steam until bell pepper is tender.
6. Stir in almond cheese and Bragg liquid aminos to taste.
7. Set aside.
8. After potatoes are cool enough to handle, make a lengthwise cut in the top of each one and remove half of the potato pulp, leaving 1/2-inch rim of the vegetable/cheese mixture.
9. Lower oven temperature to 350u0b0 and stuff the potato shells.
10. Place on a nonstick baking dish and cover with parchment paper and bake for 15 to 20 minutes.

baking potatoes, carrots, broccoli florets, ground coriander, cardamon, bragg, onion, bell pepper, cauliflower florets, turmeric, cloves, almond cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=145698 (may not work)