Baked potato with vegetable filling

Current rating: 5 (2 ratings)
Serves 4
Prep 10
Cook 30
A tasty vegetable flavour extravaganza, this baked potato recipe is high in protein and fibre.

Description

A tasty vegetable flavour extravaganza, this baked potato recipe is high in protein and fibre.
  • 8 medium potatoes, washed
  • 1 tbs olive oil
  • 1 small onion, chopped
  • 1 tsp garlic, crushed
  • 1 cup vegetable mixture grated courgette, grated carrot, chopped eggplant, chopped capsicum, sliced leeks
  • ½ cup mushrooms, sliced
  • 425g can chopped tomatoes
  • ½ cup edam cheese, grated

Weight, measurement and temperature conversions

View nutrition information per serve

  1. 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.
  2. Saute 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.
  3. 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.

Tips

  • Mature potatoes work best for baking and boiling.

Nutrition Information