Riced Medley Baked Potato

Riced Medley Baked Potato

10
MINUTES
PREP TIME
60
MINUTES
COOKING TIME
70
MINUTES
TOTAL
TIME
4
SERVES
SERVINGS

To view Video Recipe:

https://vimeo.com/594620955

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

What You Need

Preparation

  1. Preheat Oven at 425 degrees, Place Foil Potatoes in oven for 45 minutes, rotating them after 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Place in oven for 10 minutes at 375 degrees, until cheese is melted.
  6. Add Bacon, and Jalapeños for topping, serve with sour cream.
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