• Home
  • Vegetable Stuffed Potatoes
Print recipe

Vegetable Stuffed Potatoes

Details

Details

Ingredients

Directions

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.