Very Veggie Baked Potatoes

• 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

1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, about 15 minutes, 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 until tender, 8-12 minutes, 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.

baking potatoes, zucchini, eggplant, leeks, italian salad dressing, salt, garlic, sour cream, fresh basil

Taken from www.tasteofhome.com/recipes/very-veggie-baked-potatoes/ (may not work)