.product_section .product_form { opacity: 1; } .multi_select, form .select { display: block !important; } .image-element__wrap { display: none; }

Cat Cora’s Loaded Baked Potato with Veggies, Cheese & Tomato Sauce

Serves 4

INGREDIENTS

4 Russet potatoes, scrubbed

1 cup marinara sauce

2 cups frozen mixed veggies, corn peas carrots and green beans

1 cup mozzarella cheese, shredded

INSTRUCTIONS

Pre-heat your oven to 400F. Prick potatoes over surface with a fork and wrap in aluminum foil. Bake until tender 45 minutes to an hour.

Meanwhile warm vegetables in a saucepan over medium-low heat, or in the microwave.

Once baked remove potato from oven, split down the center and open.

Add ¼ cup of marinara sauce to each plate. Place potato in center and fill with vegetables. Top with shredded cheese and serve.

Also in Recipes

Grandma Alma’s White Chocolate Pecan Pie By Cat Cora

Desserts gifts

Chocolate Budino

CORA-ntine Cuisine Desserts

Budino in Italian means pudding but this is more like a molten cake, moist and almost gooey in the middle when served warm from the oven. I like to serve the budino with a scoop of homemade Banana Chocolate-Chunk Ice Cream (in my cookbook, Cooking From the Hip), but it's also great with creme anglaise and fresh raspberries or strawberries.

Cat Cora's Peach Panzanella Salad with Burrata and Bacon

Appetizers Salads