Riced Medley Baked Potato
10
Minutes
Prep Time
60
Minutes
Cooking Time
70
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Riced Veggie Medley
- 1 Package Raw Harvest Foil wrapped Potatoes
- 2 Raw Harvest Jalapeños, slices
- 1/4 cup Harvest Fresh Cipolline Onions, finely chopped
- ½ Cup Shredded Mozzarella, Cheddar Cheese
- 2 Tbsp. Butter.
- 2 Garlic cloves, finely chopped
- Bacon, Cooked and sliced, Topping
- Salt and Pepper to taste
Directions
- Preheat Oven at 425 degrees, Place Foil Potatoes in oven for 45 minutes, rotating them after 30 minutes.
- Once cooked for 45 minutes, prick Potatoes with a fork to see how tender they are. Once soft and cooked. Remove from heat and let cool.
- In a skillet, on medium heat add butter, garlic, onions, sauté for 2 minutes, add Riced Medley, salt and pepper continue stirring and cook for 3 minutes. Remove from heat and set aside.
- Once Potatoes are cooled, remove foil, slightly slice down the centre, *not cutting all the way through and scoop potato from each side, and place in the centre, add Riced Medley, and shredded cheese.
- Place in oven for 10 minutes at 375 degrees, until cheese is melted.
- Add Bacon, and Jalapeños for topping, serve with sour cream.
What You Need
