VERY VEGGIE BAKED POTATOES
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
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.
VEGGIE LOADED BAKED POTATO BOARD
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
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
LOADED BAKED POTATO WITH ROASTED VEGETABLES
This Loaded Baked Potato with Roasted Vegetables is topped with creamy melted cheese and is a perfect meatless loaded veggie baked potato.
Provided by happyhoneykitchen
Categories Main Course Side Dish
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 450* F
- Clean potatoes. Brush them with olive oil and sprinkle with salt and pepper. Put potatoes on a baking sheet and place in the oven for 30 minutes.
- Chop vegetables into medium-sized pieces. Add all vegetables to a large baking sheet and drizzle with 2 tablespoons of olive oil and the spice mix. Stir to mix. Place vegetables in the oven for 20 minutes to roast.
- Flip potatoes over and bake them for another 20 minutes or until done. A fork should easily be able to pierce the potato when they are done cooking.
- Make the Cheese Sauce by heating up cubed Velveeta cheese and Rotel tomatoes in the microwave for 30 second increments. Stir in between each increment until the sauce is melted completely.
- Assemble! Cut the potatoes lengthwise and gently squeeze to open. Fluff the inside of the potato with a fork. Fill your potato with roasted veggies and top with cheese sauce.
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
OVEN BAKED VEGETABLES
Cook with the skins on. It not only saves on time, but it also saves vital nutrients.
Provided by KRISTAB
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch baking pan with cooking spray.
- In prepared pan combine potatoes, carrots, onions and bell pepper.
- In a small bowl combine Italian dressing, garlic salt, cayenne pepper and onion salt. Pour over vegetables.
- Bake, covered, for 15 minutes. Uncover, stir and bake for 10 minutes more.
Nutrition Facts : Calories 97.5 calories, Carbohydrate 22.5 g, Fat 0.2 g, Fiber 3 g, Protein 2.1 g, Sodium 224 mg, Sugar 5.8 g
VEGGIE STUFFED BAKED POTATOES
Baked potatoes stuffed with saute'd yellow squash, mushrooms, garlic and onions. YUM... delicious and very filling. You could make a meal out of one of these. Vegetarians will also love this recipe.
Provided by Realtor by day
Categories Potato
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425. Bake potatoes until fork tender, about 50 to 60 minutes.
- Meanwhile, saute the squash, mushrooms, garlic and onions in 1 tablespoons butter until tender, about 10-15 minutes.
- Scoop insides out of potatoes, whip with milk, 2 tbsp butter, salt and then stir in cheese.
- Refill potato shells. Place on plates and mound the saute'd veggies over the top. Serve immediately.
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VEGGIE BAKED POTATOES RECIPE | MYRECIPES
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Servings 4Calories 373 per servingTotal Time 1 hr 34 mins
- 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.
- 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.
- 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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