Loaded Baked Potato

Tonight for dinner, I had a bunch of veggies left over from the weekend and decided the throw them all together in a pan with some Rosemary and add them to the top of a baked potato. I also added a little cheese and bacon because because they happened to be laying around the fridge too. The result was this loaded baked potato.

Ingredients:
For the potato:
1 medium russet potato
Olive Oil
Salt

For the topping:

Half a medium onion, sliced thin
2 cloves garlic, chopped
Half a small zucchini, chopped
Small bunch of broccoli
1 sprig of Rosemary
Parmesan cheese, grated
2 slices Bacon

Directions:

For the potato:

1. Preheat the oven to 450 degrees. Coat the potato in olive oil so it’s just coated, not dripping. Cover with salt. This will give the skin a nice, crispy skin.

2. Place the potato straight onto the rack in the cover. Cook for about one hour until the potato is tender and soft when pocked with a fork.

For the topping:

1. Heat a medium sized skillet over a medium flame and add oil when the pan gets hot. Add the sliced onions until soft and translucent, about 10 minutes. Next add the garlic and saute for another 5 minutes.

2. Next, add the rosemary, zucchini, and broccoli until soft and cooked through, about 10 minutes.

3. Cut the potato in half and top with the vegetable mixture. Sprinkle grated parmesan cheese on top. I also happened to have some leftover bacon and decided to sprinkle some of that on top too.

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One response to “Loaded Baked Potato

  1. Your dinner last night looks delicious and really healthy. Nice.

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