Baked Potatoes Primavera
Elevate your weeknight dinner with Baked Potatoes Primavera, a wholesome and vibrant recipe that’s as colorful as it is delicious. This dish features fluffy, oven-baked russet potatoes topped with a sautéed medley of garden-fresh vegetables, including cherry tomatoes, zucchini, yellow bell pepper, and red onion, all seasoned with aromatic garlic and Italian herbs. Finished with a sprinkle of grated Parmesan cheese and a garnish of fresh basil, these loaded potatoes are a satisfying blend of creamy, savory, and crisp flavors. Perfect for vegetarians and anyone seeking a cozy yet nutrient-packed meal, this easy recipe promises to impress with its rustic presentation and customizable toppings—don’t forget a dollop of sour cream for the ultimate indulgence! Ready in just over an hour, Baked Potatoes Primavera combines hearty comfort food with a touch of springtime flair.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 1 cup zucchini (diced)
- 1 cup yellow bell pepper (diced)
- 1 small red onion (sliced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh basil (chopped)
- 0.5 cup sour cream (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes, then pat them dry with a clean towel.
Pierce each potato a few times with a fork and rub them with 1 tablespoon of olive oil. Place them on a baking sheet.
Bake the potatoes in the preheated oven for 50-60 minutes, or until they are tender and you can easily insert a knife into the center.
While the potatoes are baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant.
Add the cherry tomatoes, zucchini, yellow bell pepper, and red onion to the skillet. Season with salt, black pepper, and Italian seasoning. Sauté for 5-7 minutes, or until the vegetables are tender but still vibrant.
Remove the skillet from heat and set the vegetable mixture aside.
When the potatoes have finished baking, remove them from the oven and let them cool slightly.
Cut a slit lengthwise across the top of each potato and gently fluff the insides with a fork.
Spoon the sautéed vegetable mixture evenly over each potato.
Sprinkle grated Parmesan cheese on top of the vegetables and garnish with fresh chopped basil.
Serve with a dollop of sour cream on the side, if desired.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 7.8 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1982 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
