Baked Potatoes With Veggie Toppings
I baked red potatoes in a preheated oven at 425 degrees for about 45-55 minutes. Once they were done, I placed them in bowls, cut open and topped with vegetarian chili and grated cheese. Then I added chopped basil, diced tomatoes and a dollop of guacamole. The combination of flavors were excellent together.
This is another really easy dinner. The only prep is scrubbing and baking the potatoes, heating the chili and dicing the tomatoes. The guacamole I bought premade at Trader Joe’s but you can make your own too.
I often make baked potatoes (red or russet) and vary the toppings. I was really into broccoli and cheese for a while. Sometimes I just use the vegetarian chili, grated cheese and diced white onion. Every once in a while I’ll cook the potatoes on the barbecue and grill veggies. I’ve even microwaved them if I’m short on time. The variations and toppings are endless. I just make sure to have some protein and veggies with my potatoes to make a complete meal. Enjoy.
-the gluten free artist