Baked Potato With Carrots

Basic TED

Yet another way to eat potatoes and carrots...it's great to find a creative way to eat the same old thing!!!

1 baking potato
1-2 carrots
2 Tbsp. rice milk
1/4 small zucchini, shredded
1 Tbsp olive oil
Salt and pepper to taste

Bake potato and slice in half lengthwise. Scoop out most of the inside, preserving the shells, and mash well with salt, pepper and a splash of the olive oil.

As potato is baking, cut carrots into 1/2-inch slices and boil in water or steam in microwave until soft. Mash the carrots well, and then combine with mashed potato. Add rice milk, adjust salt and pepper and stir until blended.

Return mixture to shell and top with shredded zucchini. Sprinkle with additional salt and pepper and a drizzle of olive oil. Return to oven and bake until heated through, and then put under broiler for 2 minutes to lightly crisp zucchini.