Veggie Baked Potato

1. Wash and chop broccoli. Steam if you haven’t done so already. I use those microwavable bags and steam it until it’s tender.

2. Wash potato and pierce all over with a fork or knife. Place in the microwave and cook on high for 5 minutes.

3. Meanwhile, heat olive oil in pan. Wash and chop asparagus into small pieces. Toss into the pan. Wash and chop zucchini and add to pan. Last add mushrooms and steamed broccoli. Add salt and pepper. While the potato is cooking, let the veggies saute until you reach the desired tenderness.

4. Check potato and make sure it is tender. If not, turn it over and cook a little longer. Place your “baked” potato on a plate and chop and smoosh it. Top with butter and cheese if you are using it. Pour veggies over potato and eat. If you are using cheese, put the cheese-topped spud back in the microwave for 30 seconds prior to serving.

NOTE: A simple variation would be to saute a little chopped onion and garlic first. I do this if I have a little more time.