Veggie Loaded Baked Potatoes

I chose these veggies because they are easy, cook to a soft crunch and are awesome with cheese. You can, of course, choose any veggies you want.

Wash and bake 4 russet potatoes at 400 degrees for an hour, or until soft but not squishy. If you need to get a jump on it, toss them in the microwave for 5 minutes. Then you can finish them off in the oven for about half an hour. Just make sure that you keep an eye on them when they are in the microwave. It ain’t pretty when they explode.

While they are baking, chop some cauliflower and kale into decently small pieces. Sautee until the kale is soft and the cauliflower can be easily pierced with a fork. Sprinkle with garlic powder and a touch of salt.

When the potatoes are baked, slice them in half and lightly fluff. Spoon in the veggie mixture and cover liberally whith cheese. Bake for another 5 minutes, or until the cheese looks bubbly and melty.