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Vegetable Stuffed Potatoes

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 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 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.