Vegetable Stuffed Potatoes

Theme for Scrumptious Sunday

Ninth Edition

Sunday, April 27, 2008
~Potatoes~

Ingredients
4 medium baking potatoes
2 tbsp Watkins Garlic & Parsley Grapeseed Oil
1 medium zucchini, cut into 1/2-inch pieces
1 cup fresh sliced mushrooms
1 large red or yellow bell pepper, cut into 1/2-inch pieces
1 can (14.5 oz ) Italian-style stewed tomatoes
2 tsp balsamic vinegar
To taste, Watkins Onion & Garlic Pepper
To taste, freshly ground Watkins Sea Salt

Directions
Prick potatoes with a fork and bake at 350ºF. for 50 to 60 minutes or until tender. In medium skillet, heat grapeseed oil and sauté the zucchini, mushrooms, and peppers for 5 to 10 minutes. Add stewed tomatoes, balsamic vinegar, Pepper, and Salt; heat through. Cut open potatoes and press gently to fluff potato. Spoon over potatoes.Makes 4 servings.

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