Baked Potato Primavera Recipes

BAKED POTATOES PRIMAVERA

Baked Potatoes Primavera image

Make and share this Baked Potatoes Primavera recipe from Food.com.

Provided by Mirj2338

Categories Lunch/Snacks

Time 26m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 potatoes (about 8 ounces each)
4 cups assorted fresh vegetables, cut into pieces (choose from broccoli florets, sliced carrots, red pepper squares, sliced zucchini and peas)
1 1/4 cups prepared alfredo sauce
2 teaspoons dried basil leaves
1/4 teaspoon red pepper flakes
salt and pepper, to taste

Steps:

Prick each potato several times with fork.
Arrange spoke-fashion in microwave oven.
Microwave on HIGH 14 to 16 minutes until tender.
Meanwhile, in 2-quart saucepan, bring 1 cup water to boil.
Add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly.
Add sauce, basil and red pepper to vegetables in saucepan.
Heat to simmering, stirring.
Season with salt and pepper.
Split and fluff potatoes; place on four serving plates.
Spoon vegetable mixture over potatoes, dividing equally.

BAKED POTATO PRIMAVERA

Baked Potato Primavera image

Compliment your meal with this Italian side dish. Baked potato with broccoli, carrots and cauliflower flavored with garlic-and-herb cheese - ready in just 25 minutes!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

4 large baking potatoes (12 ounces each)
1/2 cup water
1 bag (16 ounces) frozen broccoli, carrots and cauliflower
1/4 cup milk
1 container (5 ounces) garlic-and-herb spreadable cheese
Chopped red bell pepper, if desired

Steps:

Pierce potatoes to allow steam to escape. Arrange potatoes about 1 inch apart in circle on microwavable paper towel in microwave oven. Microwave uncovered on High 10 to 12 minutes or until tender.
While potatoes are cooking, heat water to boiling in 2-quart saucepan. Stir in vegetables; reduce heat to medium. Cover and simmer 3 to 7 minutes, stirring occasionally, until tender; drain.
Stir milk into cheese until smooth. Stir cheese mixture into vegetables until melted. Cut crisscross gashes in tops of potatoes; squeeze gently to open. Spoon over baked potatoes. Sprinkle with bell pepper.

Nutrition Facts : Calories 335, Carbohydrate 53 g, Cholesterol 35 mg, Fat 2, Fiber 6 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 135 mg

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