Curried Vegetable Stuffed Potatoes

Yield: 4 servings (serving size: 1 potato and about 2/3 cup broccoli mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 220
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Protein: 7.7g
  • Carbohydrate: 48g
  • Cholesterol: 0mg
  • Iron: 3.6mg
  • Sodium: 196mg
  • Calories from fat: 2%
  • Fiber: 6.2g
  • Calcium: 64mg


  • 4 (8-ounce) baking potatoes
  • Cooking spray
  • 1 teaspoon grated fresh ginger
  • 3 cups frozen broccoli, onion, red pepper, and mushroom mix
  • 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon ground red or black pepper


  1. Preheat oven to 400°.
  2. Scrub potatoes; prick each several times with a fork. Bake at 400° for 45 minutes to 1 hour or until done.
  3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add ginger, and cook, stirring constantly, 1 minute. Add broccoli mixture, and cook 4 minutes. Stir in tomatoes and remaining 3 ingredients. Cook an additional 4 minutes or until most of liquid evaporates.
  4. Split open each potato, and squeeze to open; fluff pulp with a fork. Top potatoes with broccoli mixture. Serve immediately.
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