Very Veggie Baked Potatoes |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Take a break from heavy meat dishes with these chock-full-of-vegetables baked potatoes. Ingredients:
4 large baking potatoes |
2 medium yellow summer squash, sliced |
2 small zucchini, sliced |
1 small eggplant, sliced |
2 medium leeks (white portion only), sliced lengthwise into quarters |
2 tablespoons reduced-fat italian salad dressing |
1/8 teaspoon salt |
1 package (6-1/2 ounces) garlic-herb spreadable cheese |
1/4 cup reduced-fat sour cream |
1/4 cup fresh basil leaves, thinly sliced |
Directions:
1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once.
2. In a large bowl, combine the squash, zucchini, eggplant and leeks. Add salad dressing and toss to coat. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Sprinkle with salt and keep warm.
3. Combine spreadable cheese and sour cream. With a sharp knife, cut an X in each potato. Fluff pulp with a fork. Spoon grilled vegetables over potatoes; dollop with cheese mixture. Garnish with basil. Yield: 4 servings.
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