Baked potatoes are totally underrated, and for some reason they've got a bad rap. It's time we gave the stuffed potato some love. Instead of topping them with cheese and sour cream, these baked potatoes are filled with a spicy vegetable stew making them an entire delicious meal. The stew consists of black beans, carrots, zucchini, and squash, but feel free to stir in your favorite vegetables, or use the stew to top baked sweet potatoes.
To bring the baked potato back into your life,
1 clove garlic, minced
1 Tbs. chili powder
1 tsp. ground cumin
14-oz. can diced tomatoes
1/2 cup vegetable broth or water
19-oz. can black beans, rinsed and drained
1 cup diced yellow squash
1 cup diced zucchini
2 Tbs. chopped fresh cilantro
Salt and freshly ground black pepper to taste
1/2 cup diced carrot
4 large russet potatoes, scrubbed (about 2 1/2 lbs.)
1 Tbs. vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
- Preheat oven to 400°F. Pierce potatoes with tines of fork and bake until tender, about 1 hour.
- Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, carrot, and garlic and cook, stirring often, until vegetables begin to soften, about 10 minutes.
- Stir in chili powder and cumin. Add tomatoes, broth and beans. Reduce heat and simmer, covered, 20 minutes.
- Add yellow squash and zucchini. Cover and simmer until vegetables are crisp-tender, about 5 minutes. Stir in cilantro and season with salt and pepper.
- To serve, split baked potatoes and mash their pulp slightly. Spoon vegetable stew into center.
- Main Dishes, Potatoes