Stuffed Potatoes Primavera

Kitchen Tested
  • Yield 6 servings

Add any vegetables available to these potatoes - often, the more colorful the array of veggies, the more healthful.

These colorful tasty potatoes also make a great side: cut potatoes in half and fill. Freezes well.


6 medium baking potatoes
1/2 cup skim milk
2 tablespoons margarine or butter
Salt and pepper to taste
1/2 cup chopped green onions
1 1/2 cups shredded part-skim mozzarella cheese
2 cups small broccoli florets
2 cups coarsely chopped yellow squash
1 cup coarsely chopped green bell pepper
1 cup coarsely chopped onions
1 cup chopped tomatoes
1/4 cup balsamic vinegar
1 teaspoon dried basil


  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. Reduce oven to 350F.
  5. 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.
  6. 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.



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