Baked Potatoes Primavera

This dish offers a satisfying, high-fiber meal by pairing potassium-rich baked potatoes with a colorful variety of antioxidant-packed vegetables and a light, herb-infused topping.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 medium potatoes · 508 kcal in the whole recipe
• 4 cups frozen mixed vegetables · 587 kcal in the whole recipe
• 1 cup non-fat sour cream · 201 kcal in the whole recipe
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• black pepper to taste

Method

1. Pierce each potato several times with a fork. Microwave on high until tender, about 12 to 15 minutes total (3 to 4 minutes per potato), turning them halfway through.

   

2. While the potatoes cook, steam the frozen mixed vegetables in a steamer basket or microwave until hot and tender.

   

3. In a small bowl, mix the non-fat sour cream with the dried oregano, dried basil, and black pepper.

   

4. Split the cooked potatoes down the center, gently fluff the insides, and fill them with the steamed vegetables.

   

5. Top each potato with a generous dollop of the seasoned sour cream and serve hot.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.