Roasted Vegetable Baked Stuffed Potato – Serves 6

ingredients

• 6 Russet potatoes
• 2 cups sliced vegetables such as Bell Peppers, Zucchini, Summer Squash, Mushrooms or tomatoes
• 1-tablespoon olive oil
• Salt and pepper
• ¼ - ½ cup Stonewall Kitchen Ranch Dressing

directions

1. Preheat oven to 400 degrees F.
2. Pierce holes in the potatoes. Place on an oven rack or baking sheet. Bake until tender when tested with a fork, 45-60 minutes.
3. Place sliced vegetables on a baking sheet lined with foil. Drizzle oil over vegetables and season with salt and pepper. Spread vegetables out making sure they are not overcrowded. Bake 20-30 minutes until roasted, but still tender crisp and starting to brown.
4. Split potatoes and top with roasted vegetables and Ranch Dressing.