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Baked Potatoes Primavera


Yum! Nice change from the normal chili topping for baked potatoes. The original recipe calls for red bell pepper, but I left those out. Add whatever veggies you have on hand! For the non-veggies out there, add chunks of cooked chicken, if desired.

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  • 4 med-large Russet potatoes (about 8 ounces each), baked
  • 4 cups fresh vegetable pieces (choose from broccoli florets, sliced carrots, red pepper squares, sliced zucchini and peas)
  • 1 1/4 cup prepared Alfredo sauce
  • 2 tsp dried basil
  • 1/4 tsp crushed red pepper flakes
  • Salt and pepper, to taste


Servings 4
Adapted from


Step 1

1. In 2-quart saucepan, bring 1 cup water to boil. Ad vegetables, cover and cook over med-hi heat for about 5 min, just until crisp-tender; drain thoroughly.

2. Add sauce, basil and red pepper flakes to vegetables in saucepan. Heat to simmer, and stir occasionally. Season with salt and pepper.

3. Split and fluff potatoes; place on four serving pates. Spoon vegetable mixture over potatoes, dividing equally.


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