Children, Family, Food, Frugal Living, Gardening, Health, recipes, Uncategorized, Vegetables

BLM’s “Garden Stuffie” Loaded Baked Potato

THIS POST MAY CONTAIN AFFILIATE LINKS. We may earn a small commission at no extra cost to you from items purchased through links in this post. Please read my DISCLOSURE for more info.


If you don’t already know my style, let me just go ahead and fill you in…

While I’d love to be one of those moms who can serve up a 3 course meal with all the fixin’s like Chef B. Smith at dinner time,  it’s just not gonna happen right now.  At least, not on a regular basis. The simpler the meal, the better.  Don’t be fooled though. Just because a meal is simple doesn’t necessarily mean that it won’t fill you up. With quite a bit of practice over the years, I’ve gotten pretty good at making filling meals that won’t take all day to put together.

Since getting rid of our garden pest problem (see my post on how to make your own Non-Toxic Garden Spray) we have been able to grow quite a few delicious tomatoes that are beginning to pile up on my counter top. So, after coming in from an evening outdoors playing with the kids and the Hubs doing yard work, I needed to put together something that wasn’t going to be overly complicated. This is what I came up with:

BLM’s “Garden Stuffie” Loaded Baked Potato

You will need:

  • Large baking potatoes
  • Olive oil
  • Broccoli florets
  • Fresh tomatoes
  • Cheese (optional)
  • Salt ( I like Pink Himalayan Sea Salt)
  • Dash of Pepper
  • Lemon Pepper Mrs. Dash seasoning
  • Anything else you’d prefer to stuff your potato with. I added  some left over pepperoni which can be omitted completely and substituted with another veggie/bean of choice to ensure you stick to the garden theme.

First of course, rinse your potatoes and poke them a few times with a fork or knife. Rub them down with olive oil followed up with a sprinkle or two of salt.  Place them on a baking sheet in the oven at 450 degrees for one hour.  You’ll end up with crispy potatoes on the outside that are perfectly done on the inside. I started baking them before heading to the yard and just checked on them every 20 minutes or so to make sure everything was A-OK.  So if you do that, make sure to set a timer on your watch or phone.

Once the potatoes were close to being finished, I opened a package of organic broccoli florets and spread them out next to the potatoes on the baking sheet, poured a little olive oil on top and a shake or two of the Mrs. Dash.  Feel free to sprinkle a little extra water on the broccoli so that it doesn’t dry out.  Check on it every 5-10 minutes to see if it is done to your desired texture.

Now, you’re ready to add any other toppings you’d like. I chose broccoli, diced pepperoni that I stirred around in the skillet for a minute or so, olive oil, fresh diced tomatoes from the garden and a little cheese. However, it really is all up to you.  You can make it as vegan, vegetarian, or meaty as you’d like! The possibilities are endless. I would have even topped it off with a little plain greek yogurt for extra protein, but I didn’t happen to have any on hand.

In the end, everyone was full and satisfied, not to mention that it didn’t take a ton of pots and pans to prepare which made clean up a tad bit easier.  What are some of your favorite weekday meals?

*** Don’t forget to save time by ordering online and picking up at the store.  Walmart Grocery Pickup is seriously a life-changer! You order fresh groceries, Walmart does the shopping and loads your car for FREE. How easy is that? Here’s $10 to try it. You can thank me later.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *