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Dietitians Dish – August 9, 2021

Tis’ the Season… to Stuff it?!

Summer is a peak time for a wide variety of fruits and vegetables. Grocery stores, farmer’s markets and home gardens are filled with options. Getting creative with how we use this bounty can be a huge part of the excitement around eating! Instead of cutting veggies and serving them with a calorie-laden dip for a snack, get more adventurous and figure out ways to turn them into a satisfying, plant-based meal.

Take a look at these simple ideas and decide how you will “stuff it!”

Stuffed Cucumber

Hollow out a peeled cucumber (cut it lengthwise and remove seeds), fill with cottage cheese and top with a dash of black pepper and diced bell or hot pepper.

Stuffed Pepper

Cut a pepper in half and remove seeds. Fill with a cooked veggie and rice pilaf or cauliflower “rice” medley.

Stuffed Mushroom

Clean and remove the mushroom stem. Fill the mushroom cap with a mixture of tomatoes, veggies and cheese.

Pizza Stuffed Hasselback Baked Potatoes

Pizza Stuffed Hasselback Baked Potatoes

Ingredients

  • 4 large russet Idaho® potatoes
  • 4 Tbsps. butter, sliced paper thin
  • 1/2 cup marinara sauce
  • 1/4 cup mushrooms, sliced
  • 1/4 red pepper, diced
  • 1/4 green pepper, diced
  • 1/4 onion, diced
  • 1/2 cup mozzarella cheese
  • 2 slices bacon, cooked and crumbled

Directions:

  • Preheat the oven to 450ᵒF.
  • Carefully slice a thin layer off of the bottom of each potato and discard the strip. Place 2 wooden spoons on either side of the potato (these will be your knife guard). Slice the potato at even intervals (about 1/8th of an inch to create a scalloped pattern), not allowing the knife to cut below the spoons.
  • Swirl a bit of olive oil in an oven-safe skillet and arrange the potatoes so they are nestled into the pan. Arrange a paper thin piece of butter into every slice. Let the potatoes bake for about 45 minutes.
  • Carefully remove the potatoes from the oven, to top before finishing off. Spoon a heaping dollop of marinara over each potato from side to side. Arrange the mushrooms, peppers, and diced onions over each, using a spoon to pat down in place so they stay on top. Finally, sprinkle with mozzarella cheese. Finish cooking the potatoes in the oven for another 10-15 minutes.
  • Carefully remove the skillet from the oven and sprinkle the crumbled bacon over top. Wait 5 minutes before serving.

Recipe and photo courtesy of the
Idaho Potato Commission and Kita Roberts (recipe author & blogger).