Veggie Loaded Baked Potato Board Recipes

VEGGIE LOADED BAKED POTATO BOARD

Veggie Loaded Baked Potato Board image

Perfect for game day or a fall dinner - no one will miss the ground beef with Pure Farmland's® Simply Seasoned Protein Starters in its place.

Provided by Pure Farmland

Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes

Time 1h35m

Yield 8

Number Of Ingredients 13

Ingredients

4 small small russet potatoes, skin scrubbed (about 2 lbs)
4 small sweet potatoes, skin scrubbed (about 2 lbs)
4 cups broccoli florets
1 tablespoon olive oil
½ teaspoon kosher salt
1 (16 ounce) package Pure Farmland® Simply Seasoned Plant-Based Protein Starters
1 (15 ounce) can reduced-sodium black beans, rinsed and drained
1 cup reduced-fat shredded Cheddar cheese
½ cup low-fat plain Greek yogurt
½ cup sliced red onion
½ cup low-sugar, low-sodium BBQ Sauce
¼ cup chopped fresh chives
2 small jalapenos, sliced

Steps:

Preheat oven to 425 degrees F. Line a large sheet tray with foil. Prick the russet and sweet potatoes 2 to 3 times each with a fork. Place on sheet tray in a single layer.
Roast 45 minutes (for sweet potatoes) to 55 minutes (for russet potatoes), or until tender. Let cool 10 minutes, then slit the top of each potato to open.
Line another large sheet tray with foil. Place broccoli on sheet tray. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast for about 20 minutes, until tender and slightly charred. Let rest on sheet tray until warm, about 10 minutes. Transfer to a small serving bowl.
Meanwhile, heat a large, nonstick skillet over medium-high heat. Add Pure Farmland® Protein Starters. Break apart with spatula and cook until moisture has evaporated and product browns, about 12 to 14 minutes. Transfer to a serving bowl.
On a large serving board, arrange the potatoes, cooked Pure Farmland® Protein Starter, roasted broccoli, black beans, Cheddar cheese, Greek yogurt, red onion, BBQ sauce, chives, and jalapenos. Serve warm.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 49.9 g, Cholesterol 4.2 mg, Fat 12.6 g, Fiber 7.8 g, Protein 19.4 g, SaturatedFat 1.2 g, Sodium 612.3 mg, Sugar 9.3 g

VEGGIE LOADED BAKED POTATO BOARD

Veggie Loaded Baked Potato Board image

Perfect for game day or a fall dinner - no one will miss the ground beef with Pure Farmland's® Simply Seasoned Protein Starters in its place.

Provided by Pure Farmland

Categories Baked Potatoes

Time 1h35m

Yield 8

Number Of Ingredients 13

Ingredients

4 small (14-ounce) head broccoli, trimmed and cut into bite-size florets
4 small sliced cooked purple potatoes
4 cups broccoli florets
1 tablespoon olive oil
½ teaspoon kosher salt
1 (16 ounce) package Pure Farmland® Simply Seasoned Plant-Based Protein Starters
1 (15 ounce) can reduced-sodium black beans, rinsed and drained
1 cup reduced-fat shredded Cheddar cheese
½ cup low-fat plain Greek yogurt
½ cup sliced red onion
½ cup fresh lemon juice (from 4 large lemons)
¼ cup chopped fresh chives
2 small jalapenos, sliced

Steps:

Preheat oven to 425 degrees F. Line a large sheet tray with foil. Prick the russet and sweet potatoes 2 to 3 times each with a fork. Place on sheet tray in a single layer.
Roast 45 minutes (for sweet potatoes) to 55 minutes (for russet potatoes), or until tender. Let cool 10 minutes, then slit the top of each potato to open.
Line another large sheet tray with foil. Place broccoli on sheet tray. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast for about 20 minutes, until tender and slightly charred. Let rest on sheet tray until warm, about 10 minutes. Transfer to a small serving bowl.
Meanwhile, heat a large, nonstick skillet over medium-high heat. Add Pure Farmland® Protein Starters. Break apart with spatula and cook until moisture has evaporated and product browns, about 12 to 14 minutes. Transfer to a serving bowl.
On a large serving board, arrange the potatoes, cooked Pure Farmland® Protein Starter, roasted broccoli, black beans, Cheddar cheese, Greek yogurt, red onion, BBQ sauce, chives, and jalapenos. Serve warm.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 49.9 g, Cholesterol 4.2 mg, Fat 12.6 g, Fiber 7.8 g, Protein 19.4 g, SaturatedFat 1.2 g, Sodium 612.3 mg, Sugar 9.3 g

VERY VEGGIE BAKED POTATOES

Very Veggie Baked Potatoes image

Take a break from heavy meat dishes with these chock-full-of-vegetables baked potatoes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 large baking potatoes
2 medium yellow summer squash, sliced
2 small zucchini, sliced
1 small eggplant, sliced
2 medium leeks (white portion only), sliced lengthwise into quarters
2 tablespoons reduced-fat Italian salad dressing
1/8 teaspoon salt
1 package (6-1/2 ounces) garlic-herb spreadable cheese
1/4 cup reduced-fat sour cream
1/4 cup fresh basil leaves, thinly sliced

Steps:

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, about 15 minutes, turning once., In a large bowl, combine the squash, zucchini, eggplant and leeks. Add salad dressing and toss to coat. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat until tender, 8-12 minutes, stirring frequently. Sprinkle with salt and keep warm., Combine spreadable cheese and sour cream. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Spoon grilled vegetables over potatoes; dollop with cheese mixture. Garnish with basil.

Nutrition Facts : Calories 586 calories, Fat 23g fat (15g saturated fat), Cholesterol 59mg cholesterol, Sodium 458mg sodium, Carbohydrate 87g carbohydrate (14g sugars, Fiber 12g fiber), Protein 15g protein.

OVEN-ROASTED POTATOES AND VEGETABLES

Oven-Roasted Potatoes and Vegetables image

Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag)
1 medium red bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/2-inch pieces
4 oz fresh whole mushrooms, quartered (about 1 cup)
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.

Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 2/3 Cup, Sodium 200 mg, Sugar 2 g

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