Garden Stuffed Potatoes
I’m Leslie Nance and I ain’t afraid of no potato, especially a Garden Stuffed Potatoes!
Unfortunately, I see this too many times.. people are afraid, yes afraid, of potatoes! I hear it all; potatoes are too starchy, potatoes make you gain weight, potatoes are bad! First of all, no food is bad, especially potatoes! Potatoes are actually low in calories, with a medium potato having only 110 calories. They are also a good source of vitamin C, B6, manganese, phosphorus, and niacin. Potatoes are brimming with the carotenoids and flavonoids, phytonutrients which protect the plants and promote health in our bodies! Potatoes also may help lower blood pressure, are a good source of potassium, help the brain function properly, and contain fiber which helps keep you fuller longer.
Is there anything the potato can’t do?! To be honest, the reason people think potatoes are bad is all the fattening and unhealthy toppings we put on them, but the potato itself is a great food!
First of all, no food is bad, especially potatoes! Potatoes are actually low in calories, with a medium potato having only 110 calories. They are also a good source of vitamin C, B6, manganese, phosphorus, and niacin. Potatoes are brimming with the carotenoids and flavonoids, phytonutrients which protect the plants and promote health in our bodies!
Potatoes also may help lower blood pressure, are a good source of potassium, help the brain function properly, and contain fiber which helps keep you fuller longer. Is there anything the potato can’t do?! To be honest, the reason people think potatoes are bad is all the fattening and unhealthy toppings we put on them, but the potato itself is a great food!
While potatoes are already so good for you, I decided to turn up the vegetable profile a notch and make GARDEN STUFFED potatoes! Doesn’t that just sound healthy and delicious already? We are going to scoop out the insides of the potato and mix that with a ton of vegetables and spices in order to make our mouths happy and give our bodies some healthy nutrients.
And speaking of spices, here’s a cooking tip for you; when cooking with spices and herbs, add with the heat turned down to low to really preserve the flavor and quality of them. This dish really is a no brainer, and don’t forget to eat the skin of the potato since that’s where a lot of the nutrients are.
Before we get to the recipe, let’s also talk a bit about cooking vegetables. I’ve been getting a lot of comments on my live cooking show, Lunch With Leslie, and in emails about how cooking vegetables actually takes the nutrients and vitamins out of it. While that is true, cooking vegetables actually helps your body digest them better and the amount of nutrients that are cooked out when you lightly saute or steam them is minimal. Don’t worry about cooking the nutrients out of your vegetables, just make sure you get a variety of vegetables in your diet!
These potatoes will fill you up and leave you satisfied while providing delicious flavor and healthy vitamins for your body. Please do not ever feel like potatoes are off the list of foods you can eat! Potatoes get bad press but they are actually great for the body and to satiate the appetite! You can feel good about eating potatoes again!
- 2 medium potatoes
- 1/2 large onion chopped
- 3 cloves garlic minced
- 1 cup cherry tomatoes sliced in half
- 1 small zucchini sliced into quarters
- 1/2 red bell pepper chopped
- 1 cup mushrooms chopped
- 1 carrot chopped
- 1 celery stalk chopped
- 1 tsp garlic salt
- 1 tsp cumin
- 1 tsp cayenne pepper
- 2 tbsp fresh basil chopped
- 4 tbsp parsley chopped
- 1 cup crushed organic tomatoes
- 2 tsp vegan sour cream
-
Slice potatoes long ways and put in an oven set at 375 for 45-55 minutes until cooked through. Scoop out the fleshy insides leaving about 1/4 inch of potato all the way around. Put the insides in a bowl and set aside.
-
In a stock pot on medium heat, add onions and cook until translucent. Once translucent, add all the vegetables except the crushed tomatoes. Once the zucchini is cooked add in the tomatoes. You can add a tablespoon of vegetable stock to saute the vegetables quicker.
-
Lower the heat to low and add all your spices except basil and parsley. Top with a lid and allow vegetables to cook for 7-10 minutes while you heat your oven back up to 375.
-
Add the insides of the potatoes to the vegetables and add basil and parsley, saving a little for garnish at the end. Stir together until mixed well and stuff your potato skins with the vegetable mixture.
-
Line a baking sheet with parchment paper and place your stuffed potatoes on it. Top with sour cream and bake for 12-15 minutes at 375. You could also top with feta cheese. Top with remainder of basil and parsley and enjoy.
