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Very Veggie Baked Potatoes

 Very Veggie Baked Potatoes
Take a break from heavy meat dishes with these chock-full-of-vegetables baked potatoes.
4 ServingsPrep: 25 min. Grill: 10 min.


  • 4 large baking potatoes
  • 2 medium yellow summer squash, sliced
  • 2 small zucchini, sliced
  • 1 small eggplant, sliced
  • 2 medium leeks (white portion only), sliced lengthwise into quarters
  • 2 tablespoons reduced-fat Italian salad dressing
  • 1/8 teaspoon salt
  • 1 package (6-1/2 ounces) garlic-herb spreadable cheese
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup fresh basil leaves, thinly sliced


  • Scrub and pierce potatoes; place on a microwave-safe plate.
  • Microwave, uncovered, on high for 15 minutes or until tender,
  • turning once.
  • In a large bowl, combine the squash, zucchini, eggplant and leeks.
  • Add salad dressing and toss to coat. Transfer vegetables to a grill
  • wok or basket. Grill, uncovered, over medium heat for 8-12 minutes
  • or until tender, stirring frequently. Sprinkle with salt and keep
  • warm.
  • Combine spreadable cheese and sour cream. With a sharp knife, cut an
  • "X" in each potato. Fluff pulp with a fork. Spoon grilled vegetables
  • over potatoes; dollop with cheese mixture. Garnish with basil.

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Very Veggie Baked Potatoes (continued)

Directions (continued)

  • Yield: 4 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Nutritional Facts: 1 stuffed potato equals 586 calories, 23 g fat (15 g saturated fat), 59 mg cholesterol, 458 mg sodium, 87 g carbohydrate, 12 g fiber, 15 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.