First, let me acknowledge how long it’s been since we’ve posted! It amazes me how life speeds by. We love sharing our meals and recipes. And we are cooking and experimenting in the kitchen constantly! So, again I offer you a quick, healthy meal. This is one of those things that I make when I just don’t seem to have anything to fix for dinner when I have a refrigerator stuffed with vegetables! I made this one evening after my husband I had returned from a run, very hungry. Yet, we were not presentable enough to just head out to eat and I realized the quickest route to a full stomach was to cook at home. This was ready by the time we each cleaned up.
Baked Stuffed Potato
- coconut oil
- onion, chopped
- garlic, finely minced
- zucchini, chopped
- red pepper, chopped
- beet greens, coarsely sliced
- russet potato
- gruyere cheese, grated
Notice, there are no quantities designated! Use what you have! Put the potato in to bake at 400 degrees immediately. Or, for faster preparation (if you aren’t opposed to microwaving), cook partially in the microwave before putting in the oven. I am partial to oven baked potatoes because I like the crisped skin, which I *always* eat (high in potassium and fiber). Bake until they are soft when poked with a fork. How long will depend on the size of your potato and how long you precooked it in the microwave.
I heated the coconut oil on a med high heat and added the onion and garlic first. When these were looking softer and slightly translucent, I added the zucchini and red pepper. I kept the heat at med high, and because I love the taste of my vegetables when they are a little caramelized, I didn’t stir a lot so they would brown a bit. The last thing I added was the beet greens, which I had chopped off some fresh beets. (always cut the greens off the beets after you bring them home so the beets stay fresher) These I cooked just until wilted.
Doesn’t that look bright, fresh and healthy? At this point, I am restraining myself from grabbing a fork and just digging into the pan! But don’t do it! Because the assembled potato is worth the wait!
Grate the cheese (use whatever cheese you like if you don’t have gruyere). Open the potato and stuff with the cheese. Then top it with the vegetables and grab a fork!!
A Foodie Family 