Veggie Stuffed Baked Potato

• November 07, 2013  |
• by Kirstin Uhrenholdt

Our “Quick Fix” dinners are for when you skid into the kitchen and shout “I am staarving! What’s for dinner?” And then you realize that you are the grown up, so it is up to you. Which is both good and bad, because it means you get to pick, but it also means you better pick quick, because the kids are right behind you… and they are famished.

Here’s a quick fix idea: veggie stuffed baked potatoes. If you have a favorite quick fix recipe, please share it with us all!

Put large, clean, unpeeled, russet or sweet potatoes on a baking sheet sprinkled with kosher salt, bake at 450º until very tender. You can cheat by starting the potatoes 8 minutes in the microwave first, then finishing them off in the oven.

Meanwhile cube/chop/dice your favorite quick cooking vegetables… peas, zucchini, tomatoes, spinach, corn are all good (or perhaps green beans, broccoli, or carrots if you blanch them beforehand).

Briefly saute them with onions and garlic on a very hot pan. Season with salt and pepper.

Slice open the potatoes, fluff up the insides, sprinkle with feta cheese, top with the vegetables, then shower with any chopped herbs you happen to have.