Roasted Vegetable Loaded Potatoes

Categories: Vegetables

Ingredients

• 3 cups chopped fresh cauliflower
• 2 cups sliced fresh Brussels sprouts
• 1/2 medium-size red onion, sliced
• 1 Tbsp. olive oil
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground pepper
• Basic Baked potatoes
• 1/4 cup golden raisins
• 1/4 cup chopped toasted walnuts
• 2 Tbsp. lite bottled Italian vinaigrette

Directions

1. Preheat oven to 400 degrees. Toss together first 6 ingredients on a lightly greased 15 × 10-inch jelly-roll pan.
2. Prepare potatoes as directed. Bake cauliflower mixture, with potatoes, 25 minutes or until cauliflower is brown, stirring once. Toss with raisins, walnuts, and vinaigrette. Spoon over potatoes.

3. Variations:

4. Country Ham & Cheese:

5. Cook 1/2 cup chopped country ham in 1 tsp. hot vegetable oil in a small skillet over medium heat, stirring often, 5 to 7 minutes or until browned. (You can also use Canadian bacon.)

6. Divide ham, 1/2 cup (2 oz.) shredded 2% reduced-fat Cheddar cheese, 1/4 cup light sour cream, and 3 Tbsp. chopped fresh chives among basic baked potatoes.

7. Spinach & Mushroom:

8. Cook 1 (8 oz.) pkg. sliced baby Portobello mushrooms; 2 garlic cloves, minced; 1 ( 6 oz.) pkg. fresh baby spinach; and 1/4 tsp. each salt and pepper in 2 Tbsp. hot olive oil in a large skillet, stirring often, 5 minutes. Stir in 1/4 cup crumbled reduced-fat feta cheese, and 2 Tbsp. bottled balsamic glaze. Serve over Basic baked potatoes.

9. Hawaiian Style:

10. Cook 1 cup chopped cooked ham and 1/2 cup each chopped red bell pepper, fresh pineapple, and green onions in 1 tsp. hot vegetable oil in a large skillet, stirring constantly, 6 minutes or until tender. Stir in 2 Tbsp. each hoisin sauce and water. Serve over Basic Baked Potatoes. Sprinkle with 2 tsp. toasted sesame seeds.

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