First recipe for 2013!

Heres tasty treat for all the nfl parties or any kind of party try'em out and let me know what you think

Vegetable Stuffed Potatoes

	Nutrition Facts: Makes 4 servings. Nutritional Information Per Serving Calories 330 Protein 7 g Carbohydrates 64 g Sodium 280 mg Fat 7 g Saturated Fat 0 g Cholesterol 0 mg Dietary Fiber 8 g

Ingredients 4 medium baking potatoes2 tbsp/30 mL 1 medium zucchini, cut into 1/2-inch/1-cm pieces 1 cup/250 mL fresh sliced mushrooms 1 large red or yellow bell pepper, cut into 1/2-inch/1-cm pieces 1 can (14.5 oz/411 g ) Italian-style stewed tomatoes 2 tsp/10 mL balsamic vinegar To taste,  Watkins Garlic Peppercorn Blend  To taste, freshly ground Watkins Coarse Sea Salt

Directions Prick potatoes with a fork and bake at 350ºF./180ºC. for 50 to 60 minutes or until tender. In medium skillet, heat grapeseed oil and sauté the zucchini, mushrooms, and peppers for 5 to 10 minutes. Add stewed tomatoes, balsamic vinegar, Pepper, and Salt; heat through. Cut open potatoes and press gently to fluff potato. Spoon over potatoes. Makes 4 servings. All recipes taste better with Watkins products!