Delicious and nutritious stuffed baked potatoes filled with a variety of garden-fresh vegetables and herbs.

These garden-stuffed baked potatoes are a perfect way to enjoy the abundance of summer vegetables. They are a versatile and satisfying dish that can be served as a main course or a side dish. The combination of tender potatoes, crisp vegetables, and savory herbs creates a delicious and wholesome meal that is sure to please the whole family.

Ingredients

• 4 large baking potatoes
• 1 cup diced bell peppers
• 1 cup diced zucchini
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1/4 cup chopped fresh herbs (such as basil, parsley, or thyme)
• 1/2 cup shredded cheese
• Salt and pepper to taste
• 2 tbsp olive oil

Directions

1. Preheat the oven to 400°F.
2. Scrub the potatoes clean and prick them all over with a fork. Rub them with olive oil and sprinkle with salt.
3. Place the potatoes directly on the oven rack and bake for about 45-50 minutes, or until they are tender when pierced with a knife.
4. While the potatoes are baking, heat olive oil in a skillet over medium heat. Add the onions and garlic and cook until translucent.
5. Add the bell peppers, zucchini, and tomatoes to the skillet and cook until the vegetables are tender.
6. Remove the skillet from heat and stir in the herbs. Season with salt and pepper.
7. Remove the baked potatoes from the oven and let them cool slightly. Slice each potato in half lengthwise and scoop out some of the flesh to create a well.
8. Mix the scooped-out potato flesh with the cooked vegetables in the skillet.
9. Divide the vegetable mixture evenly among the potato skins. Top each stuffed potato with shredded cheese.
10. Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
11. Serve hot and enjoy!

Interesting Facts