Time for another food post! I’ve been really into food again lately. Maybe it’s because I love food, love cooking, or perhaps because we are figuring out new food allergies of our littlest one. Whatever the reason, I’m in a time where I have been cooking up a storm, after all, who doesn’t love to cook during farmer market season?! All those fresh veggies and fruits add so much flavor and color to food! So, today, that’s exactly what I got for ya 🙂 Flavor and color!
This dinner came together randomly. I like to cook for my husband because he’s not picky, and gives honest feedback (okay, it might not always be honest, sometimes something turns out horribly and he still eats it with a cheery face!). But, he is really good at telling me things he likes, which is actually helpful since I don’t have to spend time guessing, and then striking out…like I do with a fairly persnickety two year old :/
It just so happened that at the farmers market this weekend I was able to find almost all of husband’s absolutely favorite vegetables. He has also been hankering for baked potatoes recently. So, while husband had Caidoc at his Saturday morning MyGym class, I was able to zip over to QFC with Zelie and grab some potatoes to top off the ingredients for dinner that night.
Let me tell you, it was a magical dinner if I do say so myself. The best part? EASY! FAST! and, FILLING! I don’t even like half the ingredients normally, especially avocado (crazy, right? I HATE guacamole) but I couldn’t get enough of this dish. Husband named it for me; Southwest Baked Potato. So, if you are looking for a quick, but super healthy summer dinner, packed with flavor and popping with color, look no further 🙂
Southwest Baked Potato
Makes 2 servings
Ingredients:
1/2 red bell pepper , diced
1 /2 yellow bell pepper, diced
1/2 orange bell pepper, diced
3/4 cup of diced green onion
1 large avocado
1/2 medium sized sweet onion, diced
2 t. lemon juice
1 t black pepper
1 T of garlic powder
2 large golden potatoes
Olive oil
Sea salt
Directions:
Preheat oven to 400 degrees.
Take both potatoes and place on a cookie sheet covered in foil.
Slather them with olive oil and sprinkle with sea salt. Poke with a fork several times.
Wrap them in foil and place in oven. Bake for 1 hour.
While potatoes are baking, peel avocado and mash it up in a bowl with spices.
Add all veggies and lemon juice and mix thoroughly.
Set aside, covered.
Once potatoes are soft (poke with fork to check), unwrap and cut them horizontally and vertically.
Divide veggie mixture on potatoes. Serve immediately.
