Roasted Vegetable Stuffed Potatoes
- SERVES
- 4
- COOK TIME
- 55 Min
Who says you can't have a healthy serving of veggies with your baked potatoes? Not us! Our recipe for Roasted Vegetable Stuffed Potatoes is loaded with some powerhouse veggies, like broccoli and cauliflower, so that you can enjoy a side of yummy and healthy with your main dish.
What You'll Need
- 4 medium baking potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon ground pepper
- 1 1/2 cup fresh broccoli florets, cut into bite-size pieces
- 1 1/2 cup fresh cauliflower florets, cut into bite-size pieces
- 1/2 red onion, cut into 1/2-inch chunks
- 1 tablespoon fat-free Italian dressing
What to Do
- Preheat oven to 400 degrees F. Place potatoes on a baking sheet.
- Bake 55 to 60 minutes, or until tender.
- Meanwhile, in a large bowl, combine oil, garlic, salt, if desired, and pepper. Add broccoli, cauliflower, and onion; toss until evenly coated. Place on another baking sheet and bake with potatoes for remaining 25 to 30 minutes of cooking time, or until vegetables begin to brown on edges.
- Toss vegetables with Italian dressing and spoon over opened baked potatoes.
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Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 215
- Calories from Fat 35
- Total Fat 3.9g 6 %
- Saturated Fat 0.6g 3 %
- Trans Fat 0.0g 0 %
- Protein 6.4g 13 %
- Amount Per Serving % Daily Value *
- Cholesterol 0.0mg 0 %
- Sodium 110mg 5 %
- Total Carbohydrates 42g 14 %
- Dietary Fiber 7.8g 31 %
- Sugars 5.1g 0 %
