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20 August 2015

Twice-Baked Vegetable-Stuffed Potatoes


Do you always have a bag of potatoes in your kitchen like I do? They are staple in my kitchen plus they keep well in a dark corner of the pantry for a longer time than the other vegetables. The most basic dish I make with them is to roast them in the oven with rosemary and sausages. My kids would party for that! Or sometimes I would just dice them then cook them in the saucepan on the stove. Easier, because there is no need to turn on the oven that way. But there are a thousand ways to incorporate potatoes in cooking. I think lately, I have been sharing a number of recipes with them. Let me add one more that every vegetarian would love..


With this recipe, I baked the potatoes twice (yes, you do have to turn on the oven for this), made them hollow, filled them up with diced vegetables, topped with cheese (try low-fat for less calories) and finally, back to the oven again. With the cooked pulp you took away, you can create another potato dish like mashed potatoes if you want it to be quick and simple. Be flexible with your choice of vegetables, better if you use the ones in season. If you choose one large potato, it can already be a meal for a person or even shared by two.

For this Twice-Baked Vegetable-Stuffed Potatoes recipe, you can get it at Skinny Ms., where everything about staying healthy is discussed. 

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