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Home -> Fruits, grains & veggies -> Veggies
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
6 large russet potatoes 2 cups frozen, thawed mixed vegetables 2 tbsp. melted butter 1 tbsp. dried dill weed 1 tsp. salt 1 tsp. pepper sour cream chopped green onion
Directions
Preheat oven to 375 degrees. Scrub potatoes and prick tops with a fork. Bake potatoes about 1 hour until tender. Remove from the oven and let cool a few minutes. Cut the tops of the potatoes. Scoop out the potato insides, leaving a 1/4 inch shell, and transfer to a large bowl. Meanwhile, combine mixed vegetables with water to cover in a medium saucepan. Boil vegetables 5 minutes. Drain well. Add vegetables to the potato in the bowl along with melted butter, dill, salt and pepper. Stir gently to combine. Heap the vegetable mixture into the potato shells. Return potatoes to the oven and bake about 15 minutes until heated through. Garnish potatoes with sour cream and green onions. Serve immediately.
Serves 6.
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