Veggie Stuffed Potato
- 1 Large Russet Baking Potato
- 1/2 teaspoons Vegetable Oil
- 1 pinch Salt
- 1 teaspoon Vegetarian Butter Substitute
- 1 Carrot Finely Diced
- 1 Tablespoon Yellow Onion, Diced
- 2 Button Mushrooms, Diced
- 1- 1/2 cup Baby Spinach, Chopped
- 1 pinch Salt
- 1 pinch Black Pepper
- 1 slice Sharp Cheddar Cheese
- 1.
- Preheat oven to 425 F. Thoroughly wash and dry the potato.
- Pierce the skin of the potato a few times with a fork.
- This helps the interior cook.
- 2.
- Rub the exterior of the potato with oil and sprinkle with salt.
- Place on a baking sheet.
- 3.
- Bake at 425 F for 1 hour or until soft throughout.
- 4.
- Ten minutes before the potato is to come out of the oven, begin to prepare your filling.
- Melt the vegetarian butter spread in a small skillet over medium heat.
- Add the carrot, onion, and mushroom to the pan.
- Sprinkle with salt and pepper.
- Saute for 5 minutes, stirring occasionally.
- Add the spinach and allow it to wilt.
- Remove skillet from the heat.
- 5.
- Once the potato is cooked throughout, remove pan from the oven.
- Carefully slice the potato lengthwise, down the middle and squeeze the ends to fluff the interior.
- Tear the slice of cheddar cheese into small pieces and lay them inside the potato.
- Place pan back in the oven for 3 minutes.
- 6.
- Remove from the oven and place on the serving plate.
- Fill the interior with the vegetable mixture and enjoy!
vegetable oil, salt, vegetarian, carrot, yellow onion, mushrooms, baby spinach, salt, black pepper, cheddar cheese
Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/veggie-stuffed-potato/ (may not work)