Pizza Potatoes

Pizza Potatoes-2Marinara sauce, melted vegan cheese, and simple steamed vegetables on a baked potato add up to an irresistable pizza-flavor vegetable dish. Potatoes make for a healthy “crust” that’s low in fat and naturally gluten-free. The kids will love this! Vary the vegetable toppings as you’d like. Try peppers, onions, artichokes, and other favorite pizza veggies. Photo by Rachael Braun.

Serves: 4 or more

  • 4 large baking potatoes
  • 1 cup stemmed and thinly sliced small mushrooms
  • 1 1/2 cups finely chopped fresh broccoli florets
  • 1 cup marinara sauce, or more as needed
  • 1 to 1/2 cups grated mozzarella-style nondairy cheese
  • Dried oregano or basil

Bake or microwave the potatoes until done. When cool enough to handle, cut each in half lengthwise. Fluff the inside of each potato half with a fork.

Meanwhile, steam the mushrooms and broccoli in small skillet with a small amount of water until just tender, then drain.

Spread about 2 tablespoons of pizza sauce on each potato half, followed by 2 to 3 tablespoons grated cheese. Top evenly with the steamed broccoli and mushrooms.

Bake in a preheated 400-degree F. oven for 10 minutes, or until the cheese is bubbly. Serve at once.

Pizza Potatoes-5

via http://www.vegkitchen.com/recipes/vegetables-all-year-round/pizza-potatoes/

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