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Vegetable Stuffed Potatoes

SKU: Vegetable Stuffed Potatoes




  • 4 medium baking potatoes
  • 2 tbsp/30 mL cooking 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 Organic Garlic Peppercorn Grinder
  • To taste, freshly ground Watkins Mediterranean Sea Salt Grinder


Prick potatoes with a fork and bake at 350ºF/180ºC for 50 to 60 minutes or until tender. In medium skillet, heat 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.