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Veggie Baked Potatoes

Photo: Kate Sears; Styling: Elizabeth Blake
Prep time 15 mins
Cook time 1 hr, 19 mins
Yield Serves: 4
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

Nutrition Information

  • calories 373
  • fat 5 g
  • satfat 3 g
  • protein 13 g
  • carbohydrate 71 g
  • fiber 9 g
  • cholesterol 13 mg
  • sodium 444 mg

How to Make It

  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.