Baked Potatoes With Veggies |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a lovely colorful side dish and one way to get your family to eat more veggies. Shortcut the cooking time by microwaving the potatoes. The ginger mixed in gives the recipe a mildly Asian flavor. This recipe is from The Chopping Block in our local TV guide Ingredients:
4 large baking potatoes, scrubbed,pierce in several places with a fork |
3 cups eggplants, peeled & diced |
1 cup carrot, thin julienned |
1/2 cup onion, chopped |
1 tablespoon fresh ginger, finely chopped |
1/2 cup green pepper, chopped |
2 tablespoons white wine or 2 tablespoons apple juice |
1 tablespoon lemon, rind of, finely chopped |
1/2 teaspoon chili flakes |
salt and pepper |
2 teaspoons vegetable oil |
Directions:
1. Place potatoes on the oven rack in a pre heated 425F oven.
2. Bake until tender apprx 50 minutes depending on the size of the potatoe.
3. While the potatoes are baking heat the oil in a large skillet, stir fry the eggplant, carrots, onion& ginger until tender apprx10 minutes.
4. Add green pepper, wine (juice), lemon peel, chili flakes salt& Pepper.
5. When the potatoes are baked cut a slit lengthwise squeeze ends toward the center and with a fork loosen the potato flesh.
6. Divide the veggie mixture between the 4 potatoes, Spoon the mixture in and over the potatoes.
7. Enjoy.
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