Real Recipes From Real Home Cooks ®

baked potatoes topped with spicy vegetable stew

(2 ratings)
Recipe by
Joan Hunt
Youngsville, NC

This is my go to meal when we are hungry and want something filling to eat. Love to make this for dinner with just a small green salad on the side, or if you eat meat you could add chicken breast on the side. it is very good!

(2 ratings)
yield 4 servings

Ingredients For baked potatoes topped with spicy vegetable stew

  • 1 clove
    garlic, minced
  • 1 Tbsp
    chili powder
  • 1 tsp
    ground cumin
  • 14 oz
    can diced tomatoes
  • 1/2 c
    vegetable broth or water
  • 19 oz
    can black beans, rinsed and drained
  • 1 c
    diced yellow squash
  • 1 c
    diced zucchini
  • 1/2 c
    diced carrot
  • 1/2 c
    chopped green bell pepper
  • 1 c
    chopped onion
  • 1 Tbsp
    vegetable oil
  • 2 Tbsp
    chopped fresh cilantro
  • salt and freshly ground black pepper to taste
  • 4 lg
    russet potatoes, scrubbed (about 2 1/2 lbs.)

How To Make baked potatoes topped with spicy vegetable stew

  • 1
    Preheat oven to 400°F. Pierce potatoes with tines of fork and bake until tender, about 1 hour.
  • 2
    Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, carrot and garlic and cook, stirring often, until vegetables begin to soften, about 10 minutes. Stir in chili powder and cumin. Add tomatoes, broth and beans. Reduce heat and simmer, covered, 20 minutes.
  • 3
    Add yellow squash and zucchini. Cover and simmer until vegetables are crisp-tender, about 5 minutes. Stir in cilantro and season with salt and pepper.
  • 4
    To serve, split baked potatoes and mash their pulp slightly. Spoon vegetable stew into center.

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