Ingredients for Baked Potatoes Primavera
- 4 medium baking potatoes
- 4 cups assorted fresh vegetables (broccoli, carrots, bell peppers, asparagus)
- 0 Alfredo sauce (not used in recipe)
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- salt and freshly ground pepper, to taste
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced bell pepper (any color)
- 1 cup asparagus spears, cut into 1-inch pieces
- 1 cup heavy cream (or half-and-half)
- 1 cup water
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How to Make Baked Potatoes Primavera
- Preheat your microwave to high power.
- Wash and scrub potatoes thoroughly. Prick each potato several times with a fork to prevent explosion during microwaving.
- Arrange potatoes in the microwave, spacing them evenly.
- Microwave on high for 14-16 minutes, or until a fork easily pierces the center. Cooking time may vary depending on the size and wattage of your microwave.
- While potatoes are microwaving, prepare the vegetables. In a 2-quart saucepan, bring 1 cup of water to a boil over medium-high heat.
- Add the broccoli, carrots, bell peppers, and asparagus. Cover, reduce heat to medium, and cook for 5-7 minutes, or until vegetables are crisp-tender.
- Drain the vegetables thoroughly.
- Stir in the heavy cream (or half-and-half), basil, and red pepper flakes. Heat over medium-low, stirring occasionally, until the sauce gently simmers and slightly thickens (about 2-3 minutes).
- Season with salt and pepper to taste.
- Once the potatoes are cooked, carefully remove them from the microwave. Let them cool slightly before splitting each potato lengthwise with a fork.
- Fluff the potato flesh with a fork.
- Divide the potatoes among four serving plates.
- Spoon the vegetable mixture evenly over the potatoes and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
0g
Carbs
12g
