Vegetable Stuffed Potatoes

4 Medium Baking Potatoes
2 Tbsp. / 30 mL Watkins Garlic & Parsley Grapeseed 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 teas. / 10 mL Balsamic Vinegar
Watkins Onion & Garlic Pepper and Freshly Ground Watkins Sea Salt, to taste

Prick potatoes with a fork and bake at 350F/180C for 50 to 60 minutes or until tender. In medium skillet, heat grapeseed oil and sauté the zucchini, mushrooms and peppers for 5 to 10 minutes. Add stewed tomatoes, balsamic vinegar, onion and garlic pepper, and salt; heat through. Cut open potatoes and press gently to fluff potato. Spoon vegetables over potatoes. Makes 4 servings

Nutritional Information Per Serving:
Calories 330, Protein 7g, Carbohydrates 64g, Sodium 280mg, Fat 7g, Saturated Fat 0g, Cholesterol 0mg, Dietary Fiber 8g

Order Watkins Products Here

Back to My Front Page | Back to Recipes

Email: sue@cinnamonsue.com
website: www.cinnamonsue.com

© Copyright 2006 The Rising Stars Team  

The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.