Vegetarian Stuffed Baked Potatoes

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In this dish, tender potatoes are stuffed with a seasoned vegetable filling and baked in an earthy tomato sauce. You get plenty of fiber and protein, and the potatoes are filling without the need for any bread.

Nutritional info
per serving

Calories 408
Fat 10g
Saturated fat 1g
Carbohydrates 73g
Sodium 1054mg
Fiber 9g
Protein 9g
Cholesterol 0mg

Vegetarian Stuffed Baked Potatoes

6 potatoes
Servings
Prep time: Cook time: Total time:

Ingredients

  • 6 large potatoes, peeled
  • 1 lb. baby spinach, chopped
  • 2 cups broccoli florets, finely chopped
  • 1 large yellow onion, finely chopped
  • 2 TB. minced garlic
  • 4 TB. extra-virgin olive oil
  • 2 tsp. salt
  • 1 TB. seven spices
  • 1 (16-oz.) can plain tomato sauce
  • 1 TB. fresh thyme
  • 1 tsp. dried oregano
  • 1 tsp. ground black pepper

Directions

Preheat the oven to 450°F.

Trim bottom of potatoes so they stand on end. Cut off top quarter of potatoes, and set aside tops. Hollow out inside of potatoes, and stand potatoes in a large casserole dish. Finely chop potato flesh, and set aside.

In a large skillet over medium heat, cook spinach for 3 minutes.

Add broccoli, yellow onion, garlic, 2 tablespoons extra-virgin olive oil, 1 teaspoon salt, seven spices, and chopped potato flesh, and cook for 5 minutes.

Fill each potato with 3 tablespoons vegetable mixture, and place tops back on filled potatoes. Evenly drizzle remaining 2 tablespoons extra-virgin olive oil over potatoes, and bake for 15 minutes.

In a 2-quart pot over medium heat, combine tomato sauce, remaining 1 teaspoon salt, thyme, oregano, black pepper, and garlic powder, and simmer for 10 minutes.

After potatoes have baked for 15 minutes, add sauce mixture to the dish, and bake for 15 more minutes.

Remove from the oven, and serve warm.

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