GMA Recipe: Power Packin' Stuffed Potato

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Power Packin' Stuffed Potato
From Chef Cary Shackleford
1996

The challenge, prepare a tasty, nutritious, well-balanced, and inexpensive school lunch that children will actually like and eat. Chef Cary Shackleford of Cafe La Rotunda in Chattanooga met that challenge in an event sponsored by The American Culinary Federation.

Ingredients

6 Idaho #1 baking

potatoes, 80 count

6 oz. canned navy beans

6 oz. canned red beans

20 oz. water

1/2 c. diced onion

1 bay leaf

1/2 c. carrots, crinkle coin cut

1/2 c. celery, large diced

1 tbsp. tomato paste

1 large fresh tomato, diced

1/4 c. onions, large diced

1/4 c. bell peppers, small diced

1/2 tsp. parsley flakes

1/4 c. whole kernel frozen corn

1 tbsp. vegetable base

1 tsp. Worcestershire sauce

1/2 tsp. garlic powder

1/2 tsp. whole thyme

2 tbsps. imitation bacon bits

pinch salt

1 tsp. lemon pepper seasoning

1 tbsp. brown sugar

1 oz. red wine vinegar

1 tbsp. cornstarch

pinch ground clove

4.8 oz. Cheddar cheese, shredded

Directions

Wash potatoes and bake at 350°F for 45 minutes until soft.

Drain beans, put in saucepan. Add water, onion, and bay leaf. Bring to a boil; reduce heat to simmer. Cook about 15 minutes.

Remove bay leaf. In stock pot, place cooked beans, water, carrots, vegetable base, celery, tomato paste, Worcestershire sauce, vinegar, sugar, clove, salt, and garlic. Simmer for 15 minutes, then add onions, peppers, corn, parsley, bacon bits, pepper, tomato, and thyme.

Simmer for 15 minutes more. Mix 2 tbsps. water with cornstarch. Stir into mixture. Cook 2 more minutes. Hold at 150° for service.

Split potato and spread to make pocket. Spoon 5 oz. of bean mixture into potato and top with 3/4 oz. cheese.