Baked Potato with Veggies

Baked Potato with Veggies is a variation on the Baked Potato with Cheese. Fill with veggies of your choice along with tomatoes and onions and serve as an after-school snack for kids or as a tea-time snack for adults. This is a healthy and nutritious vegetarian snack recipe.

Leave out the onions for a no-onion no-garlic version.

Servings: 4
Cooking Time: 60 minutes

Ingredients

• 4 medium potatoes
• 1 1/4 cups tomatoes, chopped fine
• 1 cup spring onion, chopped fine
• 2 tbsp chivda (Indian hot mix, available in Indian grocery stores)
• 1/2 tsp red chilli sauce
• 1/4 tsp black pepper powder
• 1 tsp lime juice
• Salt to taste

Preparation

1. Preheat the oven to 400ºF.
2. Wash the potatoes, dry on a paper towel, and rub a little oil over them. Make a 1-inch slit lengthwise in the potatoes, place on a baking sheet and bake for 25-30 minutes or until the potatoes are cooked. Remove and cool for 5 minutes.
3. Cut the baked potatoes in half and scoop out some of the flesh. Apply oil on both sides of the potatoes.
4. Change the oven setting to broil and bake again until the potato skins are slightly crisp. Flip over and bake on the peel side until crisp.
5. Add some salt and pepper to the scooped out potato, mix well.
6. Add salt, pepper, and lime juice to the veggies and mix well.
7. Place 1 tsp of chivda on the potato skins, then the veggies, and top with 1 tsp of potato mash and more veggies. Brush with a little oil, and broil for 10 minutes until lightly golden on top.
8. Remove the baked potatoes with veggies and cool on a wire rack for 5 minutes.
9. Garnish the baked potato with veggies with spring onion and serve.

Category: Vegan Appetizer Recipes - Members, Vegetarian Appetizer Recipes - Members, Vegetarian Appetizer Recipes - No-Onion No-Garlic - Members