Curried Vegetable Stuffed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (8-ounce) baking potatoes |
cooking spray |
1 teaspoon grated fresh ginger |
3 cups frozen broccoli, onion, red pepper, and mushroom mix |
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped |
1 1/2 teaspoons curry powder |
1/4 teaspoon salt |
1/8 to 1/4 teaspoon ground red or black pepper |
Directions:
1. Preheat oven to 400°.
2. Scrub potatoes; prick each several times with a fork. Bake at 400° for 45 minutes to 1 hour or until done.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add ginger, and cook, stirring constantly, 1 minute. Add broccoli mixture, and cook 4 minutes. Stir in tomatoes and remaining 3 ingredients. Cook an additional 4 minutes or until most of liquid evaporates.
4. Split open each potato, and squeeze to open; fluff pulp with a fork. Top potatoes with broccoli mixture. Serve immediately.
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