Twice Baked Veggie Stuffed Potato

By Skinny Ms.

You’ve attempted burrito bowls. You’ve sampled rice bowls. You’ve even savored soup in a bread bowl. But unchanging aged potatoes can also be a ideal vessel for a accumulation of flavors. Baking your potato once, and afterwards adding a horde of colourful veggies and a commanding of cheese, and baking again, will leave we with a potato that is ripping with season and texture. It’s a ideal cooking on a rushed weeknight, can be done in a vast collection and served to a whole family, and even creates a good lunch for one when you’re longing something both dainty and comforting.

First select your potato wisely. We like to use russet potatoes in this recipe, as high-starch russet potatoes have strength that falls detached simply when crushed with a fork, and brew improved with a veggie mix. Lower starch potatoes, like Yukon golds, and red potatoes, tend to be a bit some-more slick and not a easy to use in this arrange of recipe.

Then, select your veggies! In this baked potato recipe, we’ve comparison immature worldly zucchini, and have churned it with recorded roasted red peppers for a sweetly amiable spice. You can try this recipe, or supplement any veggies we like to a mix. As prolonged as we select a unfeeling that binds adult good to baking, there are multitudes of season combinations we can come adult with! Top your twice-baked potato with Parmesan for a sharp, cheesy punch for a well-rounded mealtime staple.

Yields: 8 servings | Serving Size: 1/2 pressed baked potato | Calories: 200 | Previous Points: 4 | Points Plus: 5 | Total Fat: 5 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 5 mg | Sodium: 146 mg | Carbohydrates: 33 g | Dietary Fiber: 4 g | Sugars: 2 g | Protein: 6 g

Ingredients

• 4 vast potatoes with skin on, rinsed and scrubbed


• 1/3 crater recorded roasted peppers, coarsely chopped


• 1 tiny zucchini, diced


• 2 tablespoons grated Parmesan cheese


• 2 tablespoons additional pure olive oil + some-more for rubbing a potatoes


• 1/4 teaspoon salt


• 1/8 teaspoon black pepper


• 1/4 crater grated non-fat cheese


• 2 tablespoons uninformed parsley, finely chopped

Directions

Preheat a oven to 400 degrees F.

Pierce a potatoes with a tip of a pointy blade afterwards massage them with additional pure olive oil.

Place them on a baking plate afterwards bake them for 1 hour or until they are tender.

Being clever (they can be really hot), cut a potatoes in half lengthwise afterwards dip out a middle pulp.

Collect a potato pap afterwards clout them coarsely.

In a tiny bowl, brew a peppers, zucchini, chopped potato pulp, Parmesan cheese, 2 tablespoons additional pure olive oil, salt and pepper.

Fill a hollowed potatoes with a unfeeling reduction afterwards bake again for another 25 mins or until a zucchini are tender.

Sprinkle a grated non-fat cheese on tip of any of a potatoes and bake again for 5 mins or until a cheese is totally melted.

Garnish with a parsley afterwards serve.

http://skinnyms.com/twice-baked-veggie-stuffed-potato-recipe/

More extraordinary potato recipes:

Herbed Wild Rice Stuffed Potatoes Recipe

Baked Potatoes with Clementine Butter

Baked Sweet Potatoes Stuffed with Coconut Curried Kale and Chickpeas

Potato, Apple, and Gruyere Tart

Creamy Scalloped Potatoes

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Twice Baked Veggie Stuffed Potato

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