Garden Stuffed Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
• 4 md potatoes• 4 c birds eye Normandy blend (broccoli,cauliflowe r,carrots,zucchini,s quash) 1 serving person• 2 c sargento 4 cheese mexican cheese mix( or and cheese you like)
1 Wash your potatoes very well and bake on a cookie sheet in a 350 oven for about 20-30mins or till done.
2 While your potatoes are baking, in a medium size pot put you 4cups of veggies in and add enough water to almost cover the top of the veggie mix. Cook till tender or however you like you veggies cooked. (Don’t add any salt or any oils you won’t need them)
3 Once your potatoes and veggies are done all you do is assemble them by cutting you potatoes in have (for small kids cutting them several times so the potato lays open works very well)
4 With a slatted spoon add about 2 spoonful’s to the top opening of the potato add ¼ cup of cheese on top of veggies and serve immediately and enjoy.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user STACEYEXLEY.
2 While your potatoes are baking, in a medium size pot put you 4cups of veggies in and add enough water to almost cover the top of the veggie mix. Cook till tender or however you like you veggies cooked. (Don’t add any salt or any oils you won’t need them)
3 Once your potatoes and veggies are done all you do is assemble them by cutting you potatoes in have (for small kids cutting them several times so the potato lays open works very well)
4 With a slatted spoon add about 2 spoonful’s to the top opening of the potato add ¼ cup of cheese on top of veggies and serve immediately and enjoy.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user STACEYEXLEY.
Nutritional Info Amount Per Serving
- Calories: 413.0
- Total Fat: 9.4 g
- Cholesterol: 25.0 mg
- Sodium: 254.9 mg
- Total Carbs: 68.2 g
- Dietary Fiber: 7.6 g
- Protein: 14.5 g
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