It's veggies on veggies with this vegetable-stuffed potato recipe made in the slow cooker! Serve it up with a lean piece of meat or fish for a healthy dinner idea.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scrub potatoes; pat dry. Prick each with a fork and wrap in foil. Place potatoes in a 3 1/2- or 4-qt. slow cooker. Cover and cook on low 4 hours or high 2 hours.

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  • In a medium bowl combine the next seven ingredients (through black pepper); transfer to a piece of heavy foil. Bring up two opposite edges of foil; seal with a double fold. Fold in remaining ends to completely enclose, leaving space for steam to build. Add to cooker.

  • Cover and cook on low 3 to 4 hours or high 1 1/2 to 2 hours.

  • Unwrap potatoes and cut in half lengthwise, cutting to, but not through, the bottoms. Fluff potatoes with a fork. Carefully open vegetable packet to release steam. Top potatoes with vegetables and sour cream. Sprinkle with cheese and pine nuts.

*Tip

A 6-oz. potato is smaller than you think. Be sure you have the right size so they cook in the time called for.

Nutrition Facts

217 calories; 6 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 7 mg cholesterol; 193 mg sodium. 891 mg potassium; 37 g carbohydrates; 5 g fiber; 4 g sugar; 6 g protein; 0 g trans fatty acid; 615 IU vitamin a; 58 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 1 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 70 mg calcium; 2 mg iron;

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