J.R. Watkins - Handcrafted in the USA Since 1868 ...  Naturally
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Vegetable Stuffed Potatoes

Vegetable Stuffed Potatoes


4 medium baking potatoes

2 tbsp/30 mL Watkins Garlic & Parsley Grapeseed Oil    

1 medium zucchini, cut into 1/2-inch/1-cm pieces

1 cup/250 mL fresh sliced mushrooms

1 large red or yellow bell pepper, cut into 1/2-inch/1-cm pieces

1 can (14.5 oz/411 g ) Italian-style stewed tomatoes

2 tsp/10 mL balsamic vinegar

To taste, freshly ground Watkins Garlic Peppercorn Blend

To taste, freshly ground Watkins Coarse Sea Salt    


Prick potatoes with a fork and bake at 350ºF./180ºC. for 50 to 60 minutes or until tender. In medium skillet, heat grapeseed oil and sauté the zucchini, mushrooms, and peppers for 5 to 10 minutes. Add stewed tomatoes, balsamic vinegar, Pepper, and Salt; heat through. Cut open potatoes and press gently to fluff potato. Spoon over potatoes.

Makes 4 servings.

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