Baked potatoes with mushroom and vegetable filling

Sanitarium Health and Wellbeing New Zealand

Home >
Great Recipes >
Lunch >
Baked potatoes with mushroom and vegetable filling

Baked potatoes with mushroom and vegetable filling

baked potato vege filling

10 minutes preparation
30 minutes cooking
easy difficulty
4 serves

Ingredients

8 medium potatoes, washed
1 tablespoon olive oil
1 small onion, chopped
1 teaspoon crushed garlic
1 cup vegetable mixture grated courgette, grated carrot, chopped eggplant, chopped capsicum, sliced leeks
½ cup chopped mushrooms
425g can chopped tomatoes
½ cup grated Edam cheese

Method

Prick skin of potatoes in several places and place on kitchen paper around edge of microwave turntable. Cook potatoes uncovered, on high for about 12 minutes or until potatoes are tender. Or bake in hot oven, 200°C, for about 1 hour or until tender.
Sauté onion and garlic in oil until onion softens. Add vegetables and mushrooms and cook until tender. Stir in chopped tomatoes and bring to boil. Simmer until mixture thickens slightly.
Cut a cross in the top of the cooked potato and gently push to open. Spoon topping into and over potato and top with grated cheese.

Tips

Mature potatoes work best for baking and boiling.

Find a Recipe