Baked Potatoes Topped With Spicy Vegetable Stew

Name: Baked Potatoes Topped With Spicy Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large russet potatoes, scrubbed; 1 tablespoon vegetable oil; 1 cup chopped onion; ½ cup chopped green bell pepper; ½ cup diced carrot; 1 -2 garlic clove, minced; 1 (14 1/2 ounce) can diced tomatoes; 1 (15 ounce) can black beans, drained and rinsed; ½ cup vegetable broth; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 cup diced yellow squash; 1 cup diced zucchini; 2 tablespoons chopped cilantro; salt; fresh ground black pepper

Servings: persons

4 large russet potatoes, scrubbed
1 tablespoon vegetable oil
1 cup chopped onion
½ cup chopped green bell pepper
½ cup diced carrot
1 -2 garlic clove, minced
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained and rinsed
½ cup vegetable broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 cup diced yellow squash
1 cup diced zucchini
2 tablespoons chopped cilantro
salt
fresh ground black pepper

1
Preheat oven to 400.
2
Pierce potatoes with fork tines; bake about 1 hour, until tender.
3
Meanwhile, heat the oil in a large nonstick skillet over medium heat; add in the onion, bell pepper, carrot, and garlic; cook/stir for about 10 minutes, until the vegetables begin to soften.
4
Add in tomatoes, beans, broth, chili powder, and cumin; decrease heat to low; cover and cook 20 minutes.
5
Add in yellow squash and zucchini; cover and cook about 5 minutes, until the vegetables are crisp-tender.
6
Stir in the cilantro; season to taste with salt and pepper.
7
To serve: split the baked potatoes, and mash their pulp slightly.
8
Spoon the vegetable stew into their centers.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 large russet potatoes, scrubbed, 1 tablespoon vegetable oil, 1 cup chopped onion, ½ cup chopped green bell pepper, and more.

Yes, Baked Potatoes Topped With Spicy Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!