Craving some comfort food but don’t want a foodie hangover afterward? Jacket potatoes filled with seared veggies are the ultimate recipe for a filling, nutritious, and easy dinner or lunch.
Prep Time5 minutesmins
Cook Time2 hourshrs10 minutesmins
Total Time2 hourshrs15 minutesmins
Course: Dinner, Lunch
Cuisine: American, English
Keyword: comfort food
Servings: 4
Equipment
Garlic Press
Ingredients
4Wada Farms Russet Potatoes
1/2red onionthinly sliced
1cupbaby portobella mushroomssliced
2cloves garlicpressed through a garlic press
1smallred bell peppercored, seeded, and thinly sliced
1small zucchinithinly sliced (about 2" long strips)
1smallyellow squashthinly sliced (about 2" long strips)
salt and pepperto taste
1Tfresh dillchopped
Instructions
Use a knife to cut a slit in your potato lengthwise, then widthwise, so it looks like a cross. Each slit should be about ¼ -inch deep into the potato. Repeat until all of your potatoes have a cross on top.
Bake at 400°F for two hours right on the oven rack, without foil, for extra crispy skin. Remember to flip the potatoes halfway through cooking.
While the potatoes bake, let's make the grilled veggie filling. Put a large grill pan or skillet (whichever you have on hand) over medium-high heat. When the pan is hot, add about 2T of olive oil. Add the red onions and cook until they begin to brown. Next, add the garlic and cook for about 20 seconds, or until you start to smell it cooking. Then, add the red bell pepper, zucchini, yellow squash, and a pinch or two of salt and pepper. Use your tongs to toss your veggies, coating them in seasonings. Cook all the veggies together for about 2 minutes, until they are slightly seared.
Add the fresh dill and toss the veggies again with your tongs. Let the filling cook for another two minutes and turn off the heat and keep warm.
Take the potatoes out of the oven after two hours. Use your dominant hand to cut deeper into the potatoes. Be sure to put an oven mitt on the other hand, to protect yourself from any burns. Then put the potatoes back in the oven for 10 minutes to get the skin extra crispy and the inside fluffy.
When the potatoes are done, put on a pair of oven mitts to push opposite ends of the potatoes toward each other for a bigger "jacket" to hold more veggies. Add the grilled veggies to the potatoes and serve warm!
Notes
If you don’t have a garlic press, use a knife to mince your garlic.