Baked Potatoes Primavera

20 min · Serves 4

Based on a recipe from Food and Health Communications, Inc., via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 4medium potatoes
• 4 cupsfrozen mixed vegetables
• 1 cupnon-fat sour cream
• 2½ mldried oregano
• 2½ mldried basil
• black pepper

How to cook it

1. Pierce each potato several times all over with the tines of a fork.
2. Place the potatoes on a microwave-safe plate and cook on high power for 12 to 16 minutes (about 3 to 4 minutes per potato), turning them halfway through, until they are soft and easily pierced to the center with a knife.
3. While the potatoes cook, bring 1 inch of water to a boil in a saucepan over medium-high heat, add the frozen mixed vegetables in a steamer basket, cover with a lid, and steam for 5 to 7 minutes until tender and heated through.
4. In a small bowl, stir together the non-fat sour cream, dried oregano, dried basil, and black pepper until smoothly combined.
5. Slice each cooked potato open lengthwise down the center and gently press the ends inward to expose the inside.
6. Fill each potato evenly with the steamed mixed vegetables and spoon the seasoned sour cream mixture over the top before serving.

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