Savory Rapini & Navy Bean Stuffed Potatoes
Discover a delightful twist on the classic stuffed potato with this gourmet recipe that brings together creamy navy beans and tender rapini for a flavorful vegetarian main dish. The russet potatoes are baked and filled with a velvety mixture of pureed beans, warm milk, and garlic, then folded with toasted pine nuts and sweet golden raisins to provide a rich texture and taste contrast. Finished with a sprinkle of freshly grated Parmesan, these stuffed potatoes are not only visually appealing but also packed with nutrients. Perfect for a sophisticated lunch or a light dinner, pair them with a fresh salad and a glass of sparkling wine to elevate your dining experience.
N/A
Servings
210
Calories
11
Ingredients
Ingredients
russet potatoes
4 (well scrubbed)
rapini (broccoli rabe)
4 cups (finely chopped)
canned navy beans
1 cup (drained and rinsed)
warm milk
1/2 cup
salt
1/2 teaspoon
pepper
1/2 teaspoon
garlic clove
1 (minced)
unsalted butter
1 tablespoon
golden raisins
1/3 cup
pine nuts
3 tablespoons (toasted)
Parmesan cheese
1/4 cup (grated)
Instructions
1
Preheat your oven to 375°F (190°C). Begin by piercing each washed russet potato several times with a fork to allow steam to escape.
2
Microwave the potatoes on high for 8 to 10 minutes until fork-tender. Alternatively, you can bake them in the oven directly if preferred - just add about 30-40 minutes to the cooking time.
3
While the potatoes are cooking, blanch the finely chopped rapini in a saucepan of boiling water for 2 minutes. Once done, drain and immediately rinse under cold water to halt the cooking process. Spread the rapini on paper towels to dry.
4
In the bowl of a food processor, combine the drained navy beans, warm milk, salt, pepper, and minced garlic. Pulse the mixture until it's smooth and creamy.
5
Once the potatoes are cooked, carefully cut them in half lengthwise. Scoop out the flesh, ensuring to leave the skins intact. Add the scooped potato flesh into the food processor along with the butter, pulsing just until smooth to avoid a gummy texture.
6
Transfer the potato mixture into a large bowl. Gently fold in the blanched rapini, toasted pine nuts, and golden raisins until evenly distributed.
7
Spoon the potato filling back into the potato skins, mounding it slightly, and then top each filled potato with an equal amount of grated Parmesan cheese.
8
Place the stuffed potatoes on a baking sheet and bake in the preheated oven for 15 minutes, or until heated through and the cheese is melted.
Nutrition Information
7.5g
Fat
30g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Rapini & Navy Bean Stuffed Potatoes?
This is a gourmet vegetarian main dish that combines baked russet potatoes with a creamy filling of pureed navy beans, tender rapini, pine nuts, and golden raisins.
What kind of potatoes are best for this recipe?
Russet potatoes are recommended because their thick skins hold up well for stuffing and their starchy flesh becomes light and fluffy when cooked.
What is rapini?
Rapini, also known as broccoli rabe, is a green cruciferous vegetable related to broccoli but with a slightly more bitter and nutty flavor.
Can I substitute broccoli for rapini?
Yes, if rapini is unavailable, you can use finely chopped broccoli florets or broccolini as a milder substitute.
Why are navy beans used in the filling?
Navy beans are pureed with milk and garlic to create a velvety, protein-rich base that makes the potato filling extra creamy without needing excessive cream.
Can I use a different type of bean?
Cannellini beans or Great Northern beans are excellent substitutes for navy beans as they have a similar creamy texture when pureed.
How do I prepare the potatoes for cooking?
You should wash and scrub the potatoes well, then pierce them several times with a fork to allow steam to escape while cooking.
Is it better to microwave or bake the potatoes?
Microwaving is faster (8-10 minutes), but baking them in the oven results in a crispier skin. Both methods work well for this recipe.
How long do I microwave the russet potatoes?
Microwave them on high for 8 to 10 minutes until they are fork-tender.
Why must I blanch the rapini?
Blanching the rapini for 2 minutes in boiling water softens the stalks and mellows its natural bitterness before it is added to the filling.
How do I stop the rapini from overcooking after blanching?
Immediately rinse the drained rapini under cold water to stop the cooking process, then pat it dry.
What equipment do I need for the filling?
A food processor is used to pulse the beans, milk, garlic, and potato flesh until smooth.
How do I prevent the potato filling from becoming gummy?
Avoid over-processing the potato flesh; pulse it just until smooth in the food processor to keep the texture light.
What adds sweetness to this savory dish?
Golden raisins are included in the filling to provide a sweet contrast to the savory garlic and bitter rapini.
Can I use regular raisins instead of golden raisins?
Yes, regular dark raisins can be used, though golden raisins are typically preferred for their milder flavor and aesthetic.
Do I need to toast the pine nuts?
Yes, toasting the pine nuts enhances their nutty flavor and provides a better texture for the dish.
Is this recipe suitable for vegetarians?
Yes, this recipe is 100% vegetarian as it contains no meat products.
Can I make this recipe vegan?
To make it vegan, replace the milk with a plant-based milk, use vegan butter, and substitute the Parmesan with nutritional yeast or a vegan cheese alternative.
What is the calorie count per serving?
Each stuffed potato has approximately 210 calories.
How much protein is in this dish?
This recipe provides about 7.5g of protein per serving, largely from the navy beans and Parmesan cheese.
What should I serve with these stuffed potatoes?
They pair excellently with a fresh garden salad and a glass of sparkling wine for a sophisticated meal.
Can I prepare these in advance?
Yes, you can prepare the filled potatoes and keep them refrigerated. Perform the final 15-minute bake just before serving.
What temperature should the oven be for the final bake?
The oven should be preheated to 375°F (190°C).
How long is the final baking time?
The stuffed potatoes should bake for 15 minutes or until heated through and the cheese is melted.
Is this recipe gluten-free?
Yes, all the primary ingredients in this recipe are naturally gluten-free.
How many ingredients are in this recipe?
There are 11 ingredients, including potatoes, rapini, navy beans, and various seasonings.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I freeze these stuffed potatoes?
Yes, they freeze well. Wrap them tightly in foil and store in a freezer bag. Thaw in the fridge before reheating.
What is the fat content per serving?
The fat content is approximately 7.5g per serving.
Can I substitute the pine nuts if I have an allergy?
Yes, you can substitute them with toasted sunflower seeds or chopped walnuts, or omit them entirely.