Vegetable Stuffed Potatoes

4 Medium Baking Potatoes
2 Tbsp. / 30 mL Watkins Garlic & Parsley Grapeseed Oil
1 Medium Zucchini, cut into 1/2 inch / 1 cm pieces
1 Cup / 250 mL Fresh Sliced Mushrooms
1 Large Red or Yellow Bell Pepper, cut into 1/2 inch / 1 cm pieces
1 Can (14.5 oz. / 411 g Italian Style Stewed Tomatoes
2 teas. / 10 mL Balsamic Vinegar
Watkins Onion & Garlic Pepper and Freshly Ground Watkins Sea Salt, to taste

Prick potatoes with a fork and bake at 350F/180C for 50 to 60 minutes or until tender. In medium skillet, heat grapeseed oil and saute the zucchini, mushrooms and peppers for 5 to 10 minutes. Add stewed tomatoes, balsamic vinegar, onion and garlic pepper, and salt; heat through. Cut open potatoes and press gently to fluff potato. Spoon vegetables over potatoes. Makes 4 servings

Nutritional Information Per Serving:
Calories 330, Protein 7g, Carbohydrates 64g, Sodium 280mg, Fat 7g, Saturated Fat 0g, Cholesterol 0mg, Dietary Fiber 8g

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