Baked Potato Stuffed with Vegetables

Low Fat Baked Potato Stuffed with Vegetables Recipe

Looking for a healthy low-fat vegetarian recipe. Heck, you don’t even have to think of it as vegetarian or healthy! How about a recipe for a great tasting baked potato! Although it would make the perfect complement to my Famous “Meatless Meatloaf” recipe for Meatless Monday. Just saying.

Ingredients:

• 4 Russet Baking Potatoes (medium)
• 2 tsp. Balsamic Vinegar
• 1 can Rotel Tomatoes w/Habeneros
• 1 large Bell Pepper (Yellow or Red) Sliced in 1/2 inch slices
• 1 cup Sliced Fresh Portobello Mushrooms
• 1 Zucchini (medium) cut into 1/2 inch pieces
• 2 Tbsp of Watkins Garlic & Parsley Grapeseed Oil
• Watkins Onion and Garlic Pepper to taste
• Watkins Sea Salt to taste

Cooking Directions:

Pierce potatoes w/fork & microwave until tender. Sauté zucchini, mushrooms & peppers in heated Watkins Garlic & Parsley Grapeseed Oil for 5-10 minutes. Add Rotel tomatoes, balsamic vinegar, Pepper & salt.

Makes 4 servings

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David Blalock Jr.
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Tags: Baked Potato, Baked Potato Topped with Vegetables, food, healthy, Recipe, Stuffed Baked Potato, watkins, Watkins products