VEGGIE-STUFFED POTATOES
Marinated artichoke hearts are an unusual addition to these impressive packed potatoes from Jennifer Andrzejewski of Grizzly Flats, California. Bacon, cheese, sour cream and broccoli round out the savory flavor.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place potatoes on a microwave-safe plate; pierce several times with a fork. Microwave on high for 6-8 minutes or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp of each, leaving a thin shell., In a bowl, mash the pulp with sour cream. Stir in the cheese, broccoli, artichoke, bacon, garlic salt and lemon-pepper. Spoon into potato shells. Microwave, uncovered, on high for 1-2 minutes or until heated through.
Nutrition Facts :
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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