ADVERTISEMENT
This baked potato and vegetable dish is the perfect combination of hearty potatoes, tender vegetables, and creamy cheese. It’s a simple, flavorful recipe that can be enjoyed as a main meal or a side dish. Packed with nutrients, it’s a great way to incorporate wholesome ingredients like zucchini, mushrooms, and eggs into your diet. With just a few easy steps, you’ll have a delicious and satisfying meal the whole family will love.
Preparation Time:
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients:
4 medium potatoes, boiled until tender (about 600g or 1.3 lbs)
1 white onion, chopped (about 150g or 5.3 oz)
2 tablespoons vegetable oil (for greasing and cooking)
1 clove garlic, minced
100g (3.52 oz) mushrooms, sliced
1 zucchini, chopped (about 150g or 5.3 oz)
Salt, black pepper, ground coriander to taste
2 tablespoons canned corn (about 30g or 1 oz)
4 eggs
50g (1.76 oz) sour cream (about 3.5 tablespoons)
70g (2.46 oz) cheese, grated
Fresh parsley and dill for garnish
Directions:
Boil the potatoes until tender, then set aside.
Sauté vegetables: Heat vegetable oil in a pan and sauté the onion until soft. Add garlic, mushrooms, zucchini, and seasonings, cooking until tender.
Prepare the baking dish: Grease with oil or butter, and layer the sliced boiled potatoes.
Add the sautéed veggies on top of the potatoes, followed by the canned corn.
Whisk eggs and sour cream, then pour over the layered vegetables and potatoes. Season with salt.
Top with cheese and bake at 180°C (356°F) for 35 minutes.
Garnish with parsley and dill. Serve warm.
Serving Suggestions:
Serve as a main dish with a side salad or as a hearty side for grilled chicken or fish.
Cooking Tips:
You can swap zucchini for other veggies like bell peppers or broccoli.
To enhance flavor, add some smoked paprika or chili flakes.
Nutritional Benefits:
Rich in protein from the eggs and cheese.
Packed with fiber from the potatoes and vegetables.
Low in carbs, making it a balanced and nutritious dish.
Good source of vitamins such as B6, C, and K, from potatoes, zucchini, and fresh herbs.
Dietary Information:
Vegetarian
Gluten-free
Nut-free
Nutritional Facts (per serving, based on 6 servings):
Calories: 210
Protein: 9g
Fat: 12g
Carbohydrates: 17g
Fiber: 3g
Storage:
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 1 month. Thaw overnight in the fridge before reheating.
Reheat: Warm in the oven or microwave until heated through.
Why You’ll Love This Recipe:
Easy to make: Simple ingredients and quick preparation make this perfect for busy weeknights.
Healthy and satisfying: Packed with vegetables, protein, and fiber to keep you full.
Customizable: You can easily swap in your favorite veggies or cheeses.
Family-friendly: A wholesome meal that both adults and kids will enjoy.
Conclusion:
This baked potato and vegetable dish is not only nutritious but also versatile, making it ideal for both family dinners and meal prepping. The combination of tender potatoes, sautéed vegetables, and melted cheese creates a satisfying and delicious meal. Whether you’re enjoying it fresh out of the oven or reheated the next day, the flavors remain just as good. It’s a great way to incorporate more veggies into your diet without sacrificing taste!
Read more on next page
ADVERTISEMENT