Baked Potatoes Primavera

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“A new twist to an old favorite.”
READY IN:
26mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 potatoes (about 8 ounces each)
  • 4 cups assorted fresh vegetables, cut into pieces (choose from broccoli florets, sliced carrots, red pepper squares, sliced zucchini and peas)
  • 1 14 cups prepared alfredo sauce
  • 2 teaspoons dried basil leaves
  • 14 teaspoon red pepper flakes
  • salt and pepper, to taste

Directions

  1. Prick each potato several times with fork.
  2. Arrange spoke-fashion in microwave oven.
  3. Microwave on HIGH 14 to 16 minutes until tender.
  4. Meanwhile, in 2-quart saucepan, bring 1 cup water to boil.
  5. Add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly.
  6. Add sauce, basil and red pepper to vegetables in saucepan.
  7. Heat to simmering, stirring.
  8. Season with salt and pepper.
  9. Split and fluff potatoes; place on four serving plates.
  10. Spoon vegetable mixture over potatoes, dividing equally.

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