Baked Potatoes with Primavera Veggies

This loaded baked potato recipe is topped with a creamy primavera sauce and steamed veggies for a satisfying meatless meal.

Ingredients

  • 4 medium russet potatoes
  • 2 cups of frozen or canned mixed vegetables*
  • 1¼ cups of sour cream**
  • 1 tbsp of Herbs de Mercy Chefs
  • Freshly ground black pepper

Instructions

Step 1:

Poke holes in the potatoes with a fork. Microwave on high for 7–9 minutes, until fork tender.

Step 2:

Meanwhile, steam or microwave the frozen or canned mixed vegetables until heated through.

Baked Potatoes with Primavera Veggies Graphic

Step 3:

In a small bowl, mix the sour cream, Herbs de Mercy Chefs, and black pepper to taste.

Step 4:

Slice the baked potatoes in half lengthwise. Top with steamed vegetables*** and drizzle with the primavera sauce. Leftover primavera sauce can be used on pasta or chicken.

*Try broccoli, carrots, cauliflower, or green beans for the veggies.

**Substitute Greek yogurt for the sour cream if desired.

***Add shredded cheese, bacon bits, or chives for extra toppings.