Baked Potatoes Primavera

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  • Prep Method: null
  • Yield: 4 servings
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This Quick and Healthy Baked Potatoes Primavera recipe puts an Italian twist on the classic baked potato.


  • 4 potatoes (about 8 ounces each)
  • 4 cups fresh vegetable pieces (choose from broccoli florets, sliced carrots, red pepper squares, sliced zucchini and peas)
  • 1 1/4 cups prepared alfredo sauce
  • 2 teaspoons dried basil leaves
  • 1/4 teaspoon red pepper flakes
  • salt and pepper, to taste


Prick each potato several times with fork. Arrange spoke-fashion in microwave oven. Microwave on HIGH 14 to 16 minutes until tender. Meanwhile, in 2-quart saucepan, bring 1 cup water to boil. Add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly. Add sauce, basil and red pepper to vegetables in saucepan. Heat to simmering, stirring. Season with salt and pepper. Split and fluff potatoes; place on four serving plates. Spoon vegetable mixture over potatoes, dividing equally. (Chunks of cooked chicken, turkey or ham can be added to vegetables with sauce.)

Calories: 402 Fat: 21g Cholesterol: 63mg Sodium: 476mg Carbohydrates: 50g Fiber: 7g Protein: 11g

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