Baked Potato with Vegetables Recipe Video
Ingredients
| Russet potato | 1 , baked | |
| Black beans | 1 Tablespoon, cooked | |
| Zucchini | 1 Tablespoon, diced | |
| Kale | 1 Tablespoon | |
| Garlic | 2 Clove (10 gm), diced | |
| Red bell pepper | 1 Tablespoon | |
| Oil | 1 Teaspoon | |
| Salt | To Taste | |
| Black pepper | To Taste | |
| For topping | ||
| Zucchini | 2 Tablespoon, grated | |
| Cheddar cheese | 1 Tablespoon | |
| Salsa | 1 Tablespoon (organic) | |
| Black pepper | To Taste | |
Nutrition Facts
Serving size: Complete recipe
Calories 280 Calories from Fat 92
% Daily Value*
Total Fat 10 g16.1%
Saturated Fat 3.9 g19.5%
Trans Fat 0 g
Cholesterol 15.8 mg5.3%
Sodium 642 mg26.8%
Total Carbohydrates 39 g13.1%
Dietary Fiber 4.3 g17.4%
Sugars 3.2 g
Protein 10 g20.2%
Vitamin A 61.9% Vitamin C 96.4%
Calcium 20.4% Iron 15.6%
*Based on a 2000 Calorie diet
Directions
1. In a baking sheet place the potatoes and prick with fork. Bake in preheated oven for 50 minutes at 375 degrees F.
MAKING
2. In a pan add in the oil and all the vegetables, sauté for few minutes.
3. Season with salt and pepper and turn off the stove.
FINALIZING
4. Open the potatoes and top with zucchini, sautéed vegetables, cheddar cheese, salsa and black pepper.
SERVING
5. Serve Baked Potatoes with garlic bread and enjoy!
Editors Review
Looking for something to bake? Want to try something new? Then try this version of the baked potato! It wouldn’t turn you down. Watch the video for your guideChef
