Veggie Baked Potatoes – a delicious recipe with russet potatoes, Vegetable oil, Salt, Salt, carrot, bite-size broccoli. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Bake potatoes. IN THE OVEN: Preheat oven to 375u00b0F. Scrub potatoes and pat dry. Prick all over with a fork. Rub lightly with vegetable oil; sprinkle with salt. Place on oven rack and bake until a knife inserted in center of potato slides in easily, about 1 hour to 1 hour 15 minutes. IN THE MICROWAVE: Scrub potatoes. Prick all over with a fork. Place potatoes on a microwave-safe plate; microwave on high 4 minutes. Turn potatoes over and microwave until a knife inserted in center of potato slides in easily, 6 to 8 minutes longer. Cooking time will vary depending on the microwave.
2
In a saucepan, bring 1 inch water to boil. Add 1/4 tsp. salt. Add carrot, broccoli and bell pepper. Cook until crisp-tender, about 4 minutes. Drain.
3
Cut a deep cross in tops of potatoes; squeeze to open. Fluff up flesh with a fork. Season with salt and pepper. Divide vegetables and olives among potatoes. Sprinkle with cheese and serve.
185
kcal
Calories
5
g
Fat
28
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 large russet potatoes, Vegetable oil, Salt, Salt and pepper, and more.
Yes, Veggie Baked Potatoes falls under the Vegetarian 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.
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