BAKED POTATO PRIMAVERA
Compliment your meal with this Italian side dish. Baked potato with broccoli, carrots and cauliflower flavored with garlic-and-herb cheese - ready in just 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Pierce potatoes to allow steam to escape. Arrange potatoes about 1 inch apart in circle on microwavable paper towel in microwave oven. Microwave uncovered on High 10 to 12 minutes or until tender.
- While potatoes are cooking, heat water to boiling in 2-quart saucepan. Stir in vegetables; reduce heat to medium. Cover and simmer 3 to 7 minutes, stirring occasionally, until tender; drain.
- Stir milk into cheese until smooth. Stir cheese mixture into vegetables until melted. Cut crisscross gashes in tops of potatoes; squeeze gently to open. Spoon over baked potatoes. Sprinkle with bell pepper.
Nutrition Facts : Calories 335, Carbohydrate 53 g, Cholesterol 35 mg, Fat 2, Fiber 6 g, Protein 10 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 135 mg
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Sulemana Karim
[email protected]This dish is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Ahsan MAFIA
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover potatoes.
BD Mohammed Ali
[email protected]This is a great recipe for a summer party. It's light and refreshing, and it can be served warm or cold.
Daniel Griffith
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved it.
Kerri Wilson
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the potatoes and the primavera filling.
Silas Atiah
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The vegetables were so flavorful and the pesto added a nice touch.
Yuki Shinzaki
[email protected]This dish is a great way to use up leftover vegetables. I had some broccoli, carrots, and zucchini that I needed to use up, and this recipe was the perfect solution.
Mabanga Umar Alshahry
[email protected]I would give this recipe a 3 out of 5 stars. It was easy to make and the ingredients were affordable, but the flavor was just average.
Kenroy Mills
[email protected]I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Bandana Chaudhary
[email protected]This dish was a bit too oily for my taste. I would recommend using less olive oil, or draining the vegetables before adding them to the potatoes.
William Ball
[email protected]The potatoes didn't turn out as fluffy as I would have liked. I think I overcooked them. Otherwise, the dish was good.
Nitai Shabita
[email protected]This recipe was a bit too bland for my taste. I would recommend adding more salt and pepper, and maybe some garlic powder.
Hamza Chand
[email protected]I substituted asparagus for the broccoli and it turned out great! I also added some chopped walnuts for extra crunch. This dish is a keeper!
Devin Madden
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy and delicious. I would definitely recommend it to anyone looking for a new potato dish.
Lorianne Gonzalez Baez
[email protected]I'm not a big fan of potatoes, but this dish changed my mind! The potatoes were so soft and flavorful, and the primavera filling was delicious. I especially loved the sun-dried tomatoes.
Muzz asif
[email protected]I made this recipe exactly as written and it turned out great! The potatoes were fluffy and the vegetables were tender-crisp. I loved the addition of the pesto, which added a nice depth of flavor.
Zukiswa Radebe
[email protected]This dish was an absolute hit with my family! The potatoes were perfectly cooked and the primavera filling was flavorful and delicious. I will definitely be making this again.