Twice baked potato with ooh-la la veggies Recipe and Giveaway

Veggies are the best part of summer time in my house. So when Country Crock contacted me to do a recipe and giveaway for them I was more than excited to share with you one of my summer recipes. To find the perfect recipe I headed down to the local farmers market and got some veggies, but since I wasn’t sure what I wanted yet I just got a whole basket full of different veggies and came up with the twice baked potato idea once I got home and saw everything I had.  I wanted to incorporate more veggies than just a potato so I thought, why not a veggie mix to stuff the potato with? So I picked out from my basket the squash, zucchini and broccoli.  Then I came up with the following recipe I called twice baked potato with ooh-la la veggies and here is how you make it.

First you need to gather the following ingredients: (makes enough for 4)

2 baked potatoes

1 med. squash

1 med. zucchini

 ¼ cup broccoli (just the tops)

 ½ cup onion

¼ cup Country Crock butter

¼ sour cream

a few pinches of salt and pepper to taste

½ cup of cheese (any kind you prefer)

First you want to clean all the veggies really well. Then after you clean them, you will cook the potatoes in the microwave for around 10 minutes. You want them fully cooked. You can cook them in the oven but since it is summer I want my house to stay as cool as possible so I use the microwave.  While the potatoes are cooking you will need to peel the squash and zucchini. After you peel them you need to slice up the zucchini, squash, broccoli, and onion just enough to fit in the blender. Once the potatoes are done turn the oven on to 350.

Let the potatoes cool and then you will want to cut them in half and scoop out the centers leaving only a thin layer of potato inside the skin. Next you will then place extra potato insides, zucchini, squash, broccoli, onion, sour cream, and butter in the blender and mix it all up well making it mushed.  After you are done with that you simply put all of the mixture back in the potato skin till filled.  Then add your salt & pepper and cheese to the top.  Place them in the oven for 10-15 minutes to make them hot and crispy.

After tasting this myself, I must stay that they are Ooh-la la good!  They are healthy and fresh tasting just like summer veggies should taste. Now since Country Crock is so amazing they gave me the chance to share with the amazing recipe book they have online called A Very Veggie World and the chance for one lucky fan to win a “Summer Veggie Appreciation” basket that includes

∙         A basket perfect for toting summer veggies

∙         Cooking tools to help you prepare and cook your summer veggies

∙         A copy of A Very Veggie World by Clare Crespo—a unique recipe book full of fun and whimsical inspiration

∙         And, so you can top your veggies, a coupon for a free tub of Country Crock