These slow-cooker roasted potatoes are bursting with colorful vegetables, mild pine nuts, and tangy feta cheese. Serve as a side with steak, or add some beans and make it a vegetarian main dish.
Ingredients For Roasted Veggie-Stuffed Potatoes Recipe
2 Baking potatoes
0.75 inch 1/2 Medium Red Bell Pepper, Cut Into
0.5 inch 1/2 medium onion, cut into wedges
0.75 inch 1/2 medium zucchini or yellow squash, cut into cubes
1 teaspoon Olive oil
0.5 teaspoon Dried Oregano, Crushed
0.1200000000000001 teaspoon Ground pepper
0.25 cup Fat free sour cream
0.1200000000000001 teaspoon Salt
0.25 cup Crumbled reduced fat or fat free feta cheese
Nutrition value
155
calories per serving
3 g Fat4 g Protein28 g Carbs3 g FiberOther
Current Totals
3 g Fat
4 g Protein
28 g Carbs
3 g Fiber
MacroNutrients
Carbs
28 g
Protein
4 g
Fiber
3 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
99 mg
Iron
1 mg
Vitamin A
68 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
32 mcg
Vitamin B12
0 mcg
Vitamin C
47 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
43 mg
Manganese
0 mg
Phosphorus
113 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
