VERY VEGGIE BAKED POTATOES

Very Veggie Baked Potatoes image

Take a break from heavy meat dishes with these chock-full-of-vegetables baked potatoes. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 35m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 large baking potatoes
2 medium yellow summer squash, sliced
2 small zucchini, sliced
1 small eggplant, sliced
2 medium leeks (white portion only), sliced lengthwise into quarters
2 tablespoons reduced-fat Italian salad dressing
1/8 teaspoon salt
1 package (6-1/2 ounces) garlic-herb spreadable cheese
1/4 cup reduced-fat sour cream
1/4 cup fresh basil leaves, thinly sliced

Steps:

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, about 15 minutes, turning once., In a large bowl, combine the squash, zucchini, eggplant and leeks. Add salad dressing and toss to coat. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat until tender, 8-12 minutes, stirring frequently. Sprinkle with salt and keep warm., Combine spreadable cheese and sour cream. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Spoon grilled vegetables over potatoes; dollop with cheese mixture. Garnish with basil.

Nutrition Facts : Calories 586 calories, Fat 23g fat (15g saturated fat), Cholesterol 59mg cholesterol, Sodium 458mg sodium, Carbohydrate 87g carbohydrate (14g sugars, Fiber 12g fiber), Protein 15g protein.