Two baked potatoes topped with cheese, sour cream, bacon, and chopped green onions

Baked Potato Primavera

UMass Amherst

Ingredients 

  • 4 medium Potatoes
  • 4 cups Mixed Vegetables
  • 1/2 cup Sour Cream Fat-free, or 1/2 cup plain, nonfat yogurt
  • 1/4 tsp Oregano
  • 1/4 tsp Basil
  • 1 dash Black Pepper

Equipment

  • Microwave
  • Small Mixing Bowl

Instructions

  • Wash and scrub potatoes under running water and pat dry.
  • Pierce potatoes on each side with a fork (4-5 times). Microwave on high until tender, 3-4 minutes per potato (12 – 16 minutes when using 4 potatoes). Turn potatoes over using an oven mitt or tongs. Cook for an addition 2-3 minutes, if needed. Set aside.
  • Steam mixed vegetables in the microwave with 3 tablespoons of water in a covered dish for 2 minutes until hot.
  • In a small bowl, mix sour cream or plain yogurt with herbs and pepper.
  • Split each potato in the center and fill with steamed vegetables. Top with sour cream and serve hot.

Notes

  • Top with your favorite type of vegetables.
  • For a different flavor, try adding ¼ teaspoon garlic powder or chopped scallions to sour cream or yogurt.
  • Use sweet potatoes for additional health benefits.

Nutrition

Nutrition Facts
Baked Potato Primavera
Serving Size
 
1 potato
Amount per Serving
Calories
 
338
Calories from Fat 63
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
17
mg
6
%
Sodium
 
107
mg
5
%
Potassium
 
1320
mg
38
%
Carbohydrates
 
63
g
21
%
Fiber
 
12
g
50
%
Sugar
 
3
g
3
%
Protein
 
11
g
22
%
Vitamin A
 
9428
IU
189
%
Vitamin C
 
61
mg
74
%
Calcium
 
102
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Basil, Black Pepper, Mixed Vegetables, Oregano, Potatoes, Sour Cream