Baked potatoes stuffed with vegetables are a real paradise for vegetarians and those who want tasty meals without meat.
By combining different types of vegetables, you can create an extremely rich taste and texture that will overwhelm you. In addition, this dish is ideal for vegetarians and those who want to avoid meat during fasting. The preparation is easy and the ingredients are affordable, which is another advantage of this recipe.
Baked potatoes stuffed with vegetables
Ingredients
- 4 medium-sized potatoes (you can also use sweet potatoes)
- butter
- 200 g of mushrooms
- 2 peppers
- 3 tablespoons of corn
- 3 tablespoons canned beans
- 1 flask
- salt
Directions
- Finely chop the zucchini and mushrooms. Heat a little butter in a pan and fry the sliced mushrooms and zucchini until soft.
- Mix chopped peppers, corn, canned beans in a bowl and add fried mushrooms and zucchini. Mix all ingredients well. Add salt to taste.
- Wash the potatoes well, but do not peel them. Carefully cut each potato lengthwise, but not all the way through, so it stays connected.
- Brush each potato with melted butter and then wrap each in aluminum foil.
- Heat the oven to 200°C. Place the wrapped potatoes on a baking sheet and bake for about 40 minutes, or until the potatoes are tender.
- When the potatoes are cooked, remove the foil and carefully open each potato. Using a spoon, make small indentations in the center of each potato. Add a teaspoon of butter to each well and gently mash the potatoes to make them a softer texture.
- Place the prepared vegetable mixture on top of each potato.
- Serve potatoes as an independent dish or as a side dish to other dishes. Enjoy delicious baked potatoes stuffed with vegetables!
