Growing up I ate copious amounts of potatoes – something I still do to this day (#AllTheCarbs). In the South it’s basically a religion to eat potatoes. Mashed, baked, fried, gratin, hasselback, fries, wedges. The list goes on and on… trust me. So today I thought I would share a fun way I like to make potatoes as a full meal.
My family is big on loaded potatoes, granted it’s always full of things I don’t consume now. This veggie lovers version is my solution to that. Who doesn’t love tons of veggies?! (I’m sure a lot of people, actually)… but I LOVE veggies!
- Preheat your oven to 425 degrees F.
- Wash your potatoes, scrubbing away any dirt.
- Pat dry and place them right on the middle rack in the oven.
- Bake for 45-60 minutes, depending on size. Check on them after 40 minutes and rotate if needed.
- Wash and cut all your veggies.
- Heat a large skillet to medium high heat, with a touch of oil (if desired, completely optional if you’re using non-stick).
- Add in your veggies and cook till tender, about 8-12 minutes. Stir frequently.
- Remove your potatoes from the oven and cut a slit down the middle, longways.
- Using a clean dish towel, or your hands if you’re feeling brave - push in the sides to create an opening in the center.
- Divide up your veggies into both potatoes evenly.
- Top one with cheezy sauce + black pepper and the other with peanut sauce + sesame seeds.
- Serve warm, enjoy!