Veggie Baked Potatoes

• 4 large russet potatoes
• Vegetable oil
• Salt
• Salt and pepper
• 1 small carrot, cut into matchstick strips
• 2 cups bite-size broccoli florets
• 1/2 red bell pepper, seeded, cut into chunks
• 1/4 cup sliced black olives
• 1/2 cup shredded Swiss cheese

1. Bake potatoes. IN THE OVEN: Preheat oven to 375u0b0F. Scrub potatoes and pat dry. Prick all over with a fork. Rub lightly with vegetable oil; sprinkle with salt. Place on oven rack and bake until a knife inserted in center of potato slides in easily, about 1 hour to 1 hour 15 minutes. IN THE MICROWAVE: Scrub potatoes. Prick all over with a fork. Place potatoes on a microwave-safe plate; microwave on high 4 minutes. Turn potatoes over and microwave until a knife inserted in center of potato slides in easily, 6 to 8 minutes longer. Cooking time will vary depending on the microwave.
2. In a saucepan, bring 1 inch water to boil. Add 1/4 tsp. salt. Add carrot, broccoli and bell pepper. Cook until crisp-tender, about 4 minutes. Drain.
3. Cut a deep cross in tops of potatoes; squeeze to open. Fluff up flesh with a fork. Season with salt and pepper. Divide vegetables and olives among potatoes. Sprinkle with cheese and serve.

russet potatoes, vegetable oil, salt, salt, carrot, bitesize broccoli, red bell pepper, black olives, swiss cheese

Taken from www.myrecipes.com/recipe/veggie-baked-potatoes (may not work)