You are here: Home » Recipes » Stuffed Potatoes Primavera Stuffed Potatoes Primavera Recipe by Relish ContributorKitchen Tested Yield 6 servings Add any vegetables available to these potatoes - often, the more colorful the array of veggies, the more healthful. PrintEmail These colorful tasty potatoes also make a great side: cut potatoes in half and fill. Freezes well. Ingredients 6 medium baking potatoes1/2 cup skim milk2 tablespoons margarine or butter Salt and pepper to taste1/2 cup chopped green onions1 1/2 cups shredded part-skim mozzarella cheese2 cups small broccoli florets2 cups coarsely chopped yellow squash1 cup coarsely chopped green bell pepper1 cup coarsely chopped onions1 cup chopped tomatoes1/4 cup balsamic vinegar1 teaspoon dried basil Instructions Preheat oven to 400F. Wash and scrub potatoes. Bake for 1 hour or until soft when squeezed. When done, cut thin slice off top of potato length-wise. Scoop out the potato pulp leaving the shell. In a mixing bowl, blend together the potato pulp, milk and margarine until creamy. Season with salt and pepper to taste. Stir in the green onions and mozzarella cheese. Reduce oven to 350F. Meanwhile, in a large pan coated with nonstick cooking spray, saute the broccoli, squash, green pepper, onions, tomatoes, vinegar and basil over medium heat for 7 to 10 minutes or until the vegetables are tender. Carefully fold the vegetables into the potato mixture. Stuff the potato shells with the mixture. Place on a baking sheet and bake for 15 to 20 minutes or until well heated and the cheese is melted.