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Prep Time: 15 Minutes Cook Time: 79 Minutes |
Ready In: 94 Minutes Servings: 1 |
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Veggie Baked Potatoes are a great solution for weeknight meal-especially if you're trying to serve meatless meals once a week. Our spuds are loaded with carrots, broccoli, bell pepper, olives, and Swiss cheese. Ingredients:
4 large russet potatoes |
vegetable oil |
salt |
salt and pepper |
1 small carrot, cut into matchstick strips |
2 cups bite-size broccoli florets |
1/2 red bell pepper, seeded, cut into chunks |
1/4 cup sliced black olives |
1/2 cup shredded swiss cheese |
Directions:
1. Bake potatoes. IN THE OVEN: Preheat oven to 375°F. Scrub potatoes and pat dry. Prick all over with a fork. Rub lightly with vegetable oil; sprinkle with salt. Place on oven rack and bake until a knife inserted in center of potato slides in easily, about 1 hour to 1 hour 15 minutes. IN THE MICROWAVE: Scrub potatoes. Prick all over with a fork. Place potatoes on a microwave-safe plate; microwave on high 4 minutes. Turn potatoes over and microwave until a knife inserted in center of potato slides in easily, 6 to 8 minutes longer. Cooking time will vary depending on the microwave.
2. In a saucepan, bring 1 inch water to boil. Add 1/4 tsp. salt. Add carrot, broccoli and bell pepper. Cook until crisp-tender, about 4 minutes. Drain.
3. Cut a deep cross in tops of potatoes; squeeze to open. Fluff up flesh with a fork. Season with salt and pepper. Divide vegetables and olives among potatoes. Sprinkle with cheese and serve.
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