Baked Potatoes with Vegetables – Healthy Weight Loss Recipe


(makes 6 servings)


Ingredients: Nutrition Facts for Baked Potatoes with Vegetables
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6 russet potatoes

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1 — 5.75 oz. can of black, pitted large olives

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4-5 green onions

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2-3 carrots

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8 oz. of vegetarian chili

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1 bunch broccoli, cut into small pieces and lightly cooked in microwave or steamed

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1 cup cheddar cheese, shredded

small bullet 8 oz. nonfat yogurt (or sour cream)


1. Preheat oven to 375o F.
2. Wash potatoes thoroughly and poke with a fork 4-5 times. Wrap in foil or place on a cookie sheet.
3. Place in oven for 45-60 minutes or until soft.
4. While potatoes are cooking, chop olives and green onions into small slices and grate carrots.
5. Heat chili briefly in microwave or on stove top until warm.
6. Place olives, carrots, onions, broccoli, cheddar cheese, yogurt or sour cream, chili and salsa out buffet-style to create your own potato bar!
7. Carefully take out potatoes when finished cooking. Slice open and garnish with your favorites toppings.


Serving Size: 1 stuffed potato
Servings Per Recipe: 6
Amount per serving
Calories 296
Calories from fat 80
Total Fat 9 g
Saturated Fat 4 g
Cholesterol 20 mg
Sodium 657 mg
Total Carbohydrates 42 g
Dietary Fiber 9 g
Sugars 1 g
Protein 15 g
Vitamin A 160%
Vitamin C 210%
Calcium 35%
Iron 20%

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