Stuffed-Baked Potato

I just began a training schedule for a half marathon, and the consistent running has left me more hungry than normal. That is why today, after getting done with my 4 mile run, I decided to cook up something that would be easy to make, but fill my empty stomach. Since just last week I prepared a large amount of parsley I knew that I wanted to include that in the post today. That is why, as I am sure you have noticed, I decided to make a stuffed-baked potato. Simple, delicious, and filling.IMG_1413

Instructions:

  1. Rinse and remove any debris from the potato
  2. Lightly coat the potato in sea salt, then wrap the potato in foil
  3. Bake at 375 F for 30 minutes (longer if more than one/large potato)
  4. Remove from oven, cool for 10 minutes with the foil pulled back
  5. Slice the potato down the middle, in the long direction, then squeeze the potato from the long ends to open the potato further
  6. Insert tomatoes, steamed broccoli, steamed cauliflower, onion, carrots, and/or any other vegetable you may have on hand, then cover in cheese
  7. Place the potato back in the oven for 10 more minutes/until the cheese melts. Place one or more dollops of sour cream and sprinkle with parsley

This quick and easy potato is especially useful if you have excess vegetables you need to use. It will fill you completely, and can be either a filling lunch, or in portions used for dinner. More than anything, it was the perfect thing to fill me back up after my run, and make sure I have the energy to keep going the rest of the day.

The Part Time Vegetarian

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