PEI Baked Potato with Vegetable Topping
Main/Side Dishes
Ingredients
| Ingredient | Amount |
|---|---|
| 4 | Russet PEI potatoes, baked |
| 3 cups / 750ml | diced eggplant |
| 1/2 cup / 125ml | thinly sliced carrots |
| 1/4 cup / 50ml | sliced green onion |
| 1 cup / 250ml | broccoli florets |
| 2 tsp / 10ml | finely chopped ginger root |
| 1/2 cup / 125ml | coarsely chopped red pepper |
| 1/2 cup / 125ml | snow peas |
| 2 tbsp / 25ml | apple juice or white wine |
| 1/2 tsp / 2ml | crushed chilies |
| 2 tbsp / 25ml | butter |
| 1/2 tsp / 2ml | salt |
| 1/2 tsp / 2ml | sugar |
Directions
In a 8 cup (2L) casserole, microwave broccoli, eggplant, carrots, green onion, ginger and red pepper for 6-8 minutes at HIGH. Add remaining ingredients. Microwave 2 minutes at HIGH. Stir. Cut a deep cross in the top of each potato; squeeze lightly to open. Spoon vegetables over top.This potato recipe is brought to you courtesy of PEI Potato Board.
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