Baked Potato with Salad

Laine Schmidt

Baked Potato with Salad is a gluten-free and vegetarian dish that is both healthy and quick to make. It consists of baked potatoes topped with a salad made with baby bella mushrooms, frozen broccoli, fresh spinach, cherry tomatoes, and cucumber. The salad is dressed with balsamic vinaigrette and served with a side of sour cream. This dish is seasoned with salt and pepper for added flavor.

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🌾 Gluten Free
🥗 Vegetarian
Baked
Salad
Vegetarian
Healthy
Quick

0 mins

45 mins

Nutritional Value

Fats - 5g
Protein - 8g
Carbs - 40g

Ingredients

Total: 10Serves: 4
Potatoes
Notes:

you choose #

1 carton Baby Bella Mushrooms
Butter
1 bag Frozen Broccoli
Fresh Spinach
Cherry Tomatoes
Cucumber
Balsamic Vinegrette
Sour Cream
Salt and Pepper

Instructions

Step 1 : 

Rinse potato, poke holes in it with fork

Step 2 : 

Bake potato at 475 degrees for 45 minutes

Step 3 : 

Dice mushrooms

Step 4 : 

In a pan, add butter and mushrooms. Cook through. Add frozen broccoli and reduce to medium heat, cover

Step 5 : 

Halve cherry tomatoes and dice cucumber. Toss with spinach and balsamic vinaigrette. Set aside

Step 6 : 

When potatoes are done, top with sour cream, mushroom/broccoli mix, and salt and pepper. Serve alongside spinach salad

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