Are you looking for a quick, easy, and healthy dinner idea that the whole family will love? Look no further! This baked potato and vegetable recipe is the perfect solution for busy weeknights. It's packed with flavor, incredibly nutritious, and surprisingly simple to make. Forget complicated recipes and takeout – this homemade delight is the epitome of delicious and satisfying comfort food. Get ready to enjoy a wholesome meal that’s both good for you and incredibly tasty!
Ingredients:
- 2 large russet potatoes
- 1 cup broccoli florets
- 1 cup carrots, chopped
- 1/2 cup bell peppers (any color), chopped
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, chives, bacon bits
Instructions:
Step 1: Prepare the Potatoes
Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape during baking. This prevents them from exploding in the oven!
Step 2: Roast the Vegetables
In a large bowl, toss the broccoli, carrots, bell peppers, and red onion with olive oil, garlic powder, paprika, salt, and pepper. Make sure the vegetables are evenly coated. Spread them in a single layer on a baking sheet.
Step 3: Bake Everything Together
Place the potatoes directly on the oven rack alongside the baking sheet of vegetables. Bake for 45-60 minutes, or until the potatoes are tender and easily pierced with a fork, and the vegetables are tender-crisp. The baking time may vary slightly depending on the size of your potatoes.
Step 4: Serve and Enjoy
Once cooked, remove the potatoes and vegetables from the oven. Let the potatoes cool slightly before cutting them open. Fluff the inside with a fork and top with your favorite additions – shredded cheese, sour cream, chives, or even crispy bacon bits make wonderful additions! Serve immediately alongside the roasted vegetables for a complete and satisfying meal.
Cooking Tips for the Best Baked Potatoes and Vegetables
- For extra crispy potatoes, you can rub them with a little olive oil before baking.
- Don't overcrowd the baking sheet when roasting the vegetables; this ensures even cooking and browning.
- If you prefer softer vegetables, reduce the baking time slightly.
- Feel free to experiment with different vegetables – zucchini, Brussels sprouts, or asparagus would all be delicious additions.
Variations:
- Spicy Baked Potatoes: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the vegetables for a little kick.
- Herb Roasted Vegetables: Experiment with different herbs like rosemary, thyme, or oregano for a unique flavor profile.
- Cheesy Baked Potatoes: Sprinkle the potatoes with your favorite cheese during the last 10 minutes of baking.
Nutritional Information (per serving, approximate):
This recipe provides a good source of fiber, vitamins, and minerals. Nutritional values will vary depending on the specific ingredients and portion sizes. A general estimate for a single serving (one potato and a portion of vegetables) is approximately:
- Calories: 350-450
- Protein: 8-10 grams
- Carbohydrates: 60-70 grams
- Fat: 10-15 grams
This easy baked potato and vegetable recipe is a perfect example of healthy meals and quick dinner ideas. It's a delicious dish that's easily adaptable to your preferences, making it a staple in your weekly meal rotation. Enjoy!