Veggie Loaded Twice Baked Potato

Finished twice baked potatoes on the pan.

Veggie Loaded Twice Baked Potato

Potatoes were buy one get two free at the store, so right now we are swimming in potatoes.  I wanted to create a fun delicious recipe that would balance some of the starch with some healthy veggies.  I was very happy with the result.

Veggies in the colander
I happened to have carrots, zucchini, and onion in my refrigerator.  There is no reason that you have to be limited to these veggies, however.  Use whatever you have on hand, just make sure that you end up with a total of about 1 1/2-2 cups of veggies total, and that they are either shredded or diced fine.

If you want a mellower onion flavor, try frying the diced onions in 1 tsp of the oil before you mix them with the other vegetables.  Then, reduce the oil you add to the potatoes by 1 tsp.

 Makes: 12 potato halves

 Ingredients:

Baked potatoes, split in half
  •  6 russet potatoes
  • 1 carrot, grated
  • 1 medium zucchini, grated
  • 1/2 onion, diced
  • 1/8 tsp salt
  • 2 TBSP olive oil
  • 1/2 tsp dried tarragon
  • 1/2 tsp dried parsley

Directions:

Scoop out the insides
  1.  Preheat oven to 350 degrees F.
  2. Bake your potatoes (This will very greatly by size.  Mine were medium potatoes, so I baked them for 60 minutes, turning them over every 20 minutes.  Just keep checking them with a fork every 20 minutes, and you'll be fine.)
  3. Meanwhile, place your carrot, zucchini, onion, and salt in a colander over a bowl.  (The salt will help draw moisture out of your veggies, so that your potatoes don't end up soggy.)
  4. When your potatoes are done cooking, cut them in half lengthwise & scoop out the middle (leave a little bit around the skin, so that they are structurally sound.)  Place your potato insides into a medium bowl and mash with a fork.
  5. Press the vegetables in the colander to remove as much liquid as possible.  Discard the liquid or add to soup (yum!)
  6. Mix the mashed potatoes, veggies, oil, and herbs.
  7. Spoon the mixture evenly back into the potatoes.
  8. Bake for an additional 20 minutes. 
Finished twice baked potato, with loads of veggies!


Yum

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