These stuffed potatoes are a great way to enjoy squash, broccoli and bell pepper. Or go to the farmer’s market, buy what veggies looks best and load up your potatoes with your favorite in season produce.
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6 medium baking potatoes, washed and scrubbed
2 tablespoons butter
½ cup skim milk
salt and pepper, to taste
½ cup green onions, chopped
1 ½ cups part-skim mozzarella cheese, shredded
2 cups broccoli florets, chopped
2 cups yellow squash, coarsely chopped
1 cup green bell pepper, chopped
1 cup tomato, chopped
1 cup onion, chopped
¼ cup balsamic vinegar
1 teaspoon dried basil leaves
Preheat oven to 400 degrees.
Poke a few holes in the potatoes with a fork and then bake for 1 hour, or until soft when squeezed.
Cut each potato in half lengthwise. Scoop out the inside into a large bowl, reserving the thin shell. Mash the potato flesh with butter and milk, mixing until creamy. Season with salt and pepper to taste. Stir in the green onions and mozzarella.
Meanwhile, in a large skillet coated with non-stick cooking spray, sauté the broccoli, squash, green peppers, onions, tomatoes, vinegar and basil over medium heat for 7-10 minutes, or until vegetables are tender.
Carefully fold the vegetables into the potato mixture. Stuff the potato shells with the mixture. Serve immediately or reheat in a 350 degree oven if desired.