Baked Potatoes are one of the great comfort foods, especially when stuffed with a satisfying mixture of butter, hot peppers, tomatoes, olives, green onions, sour cream and cheddar cheese or anything else that satisfies your palate. Add a tossed salad or my Tomato and Red Onion Salad from the Top 25 Salad Recipes E-Cookbook
Keep it simple for Meatless Monday!
Ali in the Valley
I have just released my first
Top 25 Favorite Salad Recipes E-Cookbook
that you can purchase here!
It is only $2.99, so be sure to check it out!
We put together some of our tried and true favorites, including many new recipes that are not on my blog.
Photo by: Michael Brian Photography
Who doesn't love a loaded Baked Potato…
4 medium russet potatoes
3 scallions (thinly sliced)
1 cup black olives (finely chopped)
1/2 cup peppers (thinly sliced)
1 cup grape tomatoes (thinly sliced)
1 tbs butter
1 cup shredded reduced-fat Cheddar cheese (divided)
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 10 minutes. (Or use the “potato setting” on your microwave and cook according to the manufacturer’s directions.)
Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, butter salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions, olives, peppers, tomatoes and the potato mixture; stir to combine.
Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.
Tips: Make Ahead Tip: Prepare and stuff potatoes. Cover and refrigerate for up to 2 days. Microwave and serve.