Serves 4
324 cal · 30 min
Baked Potatoes Primavera
Recipe GLPRaf899e30678f75
Fluffy baked potatoes topped with steamed seasonal vegetables and a creamy herb-infused sour cream sauce. This light and nutritious side dish celebrates fresh flavors with aromatic herbs and tender vegetables.
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Ingredients
4 medium potatoes
4 cups frozen mixed vegetables
1 cup non-fat sour cream
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Black pepper to taste
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
Rinse each medium potato under cool running water to remove any dirt. Using a fork, prick each potato 5 to 6 times on all sides to allow steam to escape during cooking.
Place the pierced potatoes on a microwave-safe plate and microwave on high power for 12 to 16 minutes total, turning each potato halfway through cooking. The potatoes are done when a knife or fork easily pierces the thickest part with no resistance.
While the potatoes cook, place the frozen mixed vegetables in a steamer basket or microwave-safe container with a small amount of water. Steam for 5 to 7 minutes until the vegetables are heated through and tender.
In a small bowl, combine the non-fat sour cream with the dried oregano, dried basil, and black pepper to taste. Mix until the herbs are evenly distributed throughout the sour cream.
Once the potatoes are tender, carefully cut each one in half lengthwise. Gently fluff the insides with a fork.
Divide the steamed vegetables evenly among the potato halves, spooning them into the center of each. Top each portion with a generous dollop of the herb-flavored sour cream. Serve immediately while hot.
