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Very Veggie Baked Potatoes

Total Time

Prep: 25 min. Grill: 10 min.


4 servings

Take a break from heavy meat dishes with these chock-full-of-vegetables baked potatoes. —Taste of Home Test Kitchen
Very Veggie Baked Potatoes Recipe photo by Taste of Home


  • 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


  1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, about 15 minutes, turning once.
  2. 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.
  3. 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.
Grill Wok
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Nutrition Facts

1 stuffed potato: 586 calories, 23g fat (15g saturated fat), 59mg cholesterol, 458mg sodium, 87g carbohydrate (14g sugars, 12g fiber), 15g protein.

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