Potatoes-stuffed vegetable

Potatoes-stuffed vegetable
  • 4 servings
  • 0:20 Preparation
  • 1:00 Cooking
  • 1:20 Total Time


Add all
  • 2

    potatoes, washed

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 1

    cocktail onion, finely chopped

  • 1/4 cup
    (60 mL)

    corn kernels, drained

  • 1/4 cup
    (60 mL)

    red hot pepper, chopped

  • 1/2

    zucchini quash, grated

  • 1/4 cup
    (60 mL)


  • Salt and pepper to taste


Preheat the oven to 400°F (200°C).

Pick potatoes with a fork and cook in the oven for about 50 minutes or until tender internally.

In a non-stick pan, cook oil and brown the onion 3 to 4 minutes or until softened.

Add corn and hot pepper and cook 2 minutes.

Add zucchini squash and cook another 2 minutes or until vegetables are tender.

Set aside in heat.

When the potatoes are cooked, halve and empty them.

In a bowl, mix the cooked portion of the potatoes in milk.

Add the cooked vegetable mix, salt and pepper, mix well.

Stuff the hallowed potatoes with this mixture.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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