CORN-STUFFED BAKED POTATOES

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 CORN-STUFFED BAKED POTATOES

Level 1 Rice Diet Recipe

Serves 2

Ingredients

• 2 medium baking potatoes
• 1 cup corn kernels (fresh, frozen, or no-salt-added canned)
• 1 whole green bell pepper, diced
• 2 tablespoons fresh chives, chopped
• 2 tablespoons apple juice or water
• ¼ teaspoon black pepper
• 1 teaspoon lemon juice
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried thyme
• 2 tablespoons diced tomato
• 1 tablespoon chopped parsley

For Serving

• Lemon wedges

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Scrub the potatoes and pierce each several times with a fork.
  3. Bake for 45–60 minutes, until tender.
  4. While the potatoes bake, place the corn, green pepper, and apple juice (or water) in a small saucepan.
  5. Cook over medium heat for 3–5 minutes, just until heated through.
  6. Stir in the chives, black pepper, rosemary, thyme, lemon juice, tomato, and parsley.
  7. Split the baked potatoes open and fluff the centers with a fork.
  8. Scoop a portion of the potato flesh into the corn mixture and stir to combine.
  9. Optional: Mash about ¼ cup of the corn mixture for a creamier filling.
  10. Spoon the mixture back into the potato shells.
  11. Serve with lemon wedges on the side.

Check out our recipe vlog:

The Zesty Spoon - YouTube


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