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Roasted Veggie-Stuffed Potatoes

  • Prep Time: 7 hours
  • Cook Time: 20 minutes
  • Servings: 2
  • Course: Side Dish

Ideal for hot days when you don’t want to turn on the oven—or anytime you want to come home to a ready-made meal—these zucchini, onion and pepper-loaded potatoes are roasted in a slow cooker. Just sprinkle with pine nuts and feta cheese and enjoy. For even faster assembly, chop up the veggies ahead of time and refrigerate in separate containers.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Wrap® Heavy Duty Aluminum Foil is a great way to get dinner on the table quick with minimal clean up!


  • 2 baking potatoes (6 ounces each)
  • ½ medium red bell pepper, cut into 3/4-inch pieces
  • ½ medium onion, cut into 1/2-inch wedges
  • ½ medium zucchini or yellow squash, cut into 3/4-inch cubes
  • 1 teaspoon olive oil
  • ½ teaspoon dried oregano, crushed
  • ⅛ teaspoon black pepper
  • ¼ cup nonfat sour cream
  • ⅛ teaspoon salt
  • ¼ cup crumbled reduced-fat feta cheese
  • 2 tablespoons pine nuts, toasted
  • Reynolds Wrap® Heavy Duty Aluminum Foil


Step 1

Prick potatoes with a fork and wrap each in Reynolds Wrap® Heavy Duty Aluminum Foil. Place the wrapped potatoes in a 3 1/2- or 4-quart slow cooker. Cover and cook on Low for 4 hours or on High for 2 hours.

Step 2

Fold a 24-by-18-inch sheet of heavy foil in half to form an 18-by-12-inch rectangle. In a medium bowl, combine red pepper, onion, zucchini (or squash), oil, oregano and black pepper; place mixture in center of foil. Bring up long sides of foil and fold to seal. Roll up short sides of foil to completely enclose vegetables, leaving space for steam to build. Place foil packet on top of potatoes in cooker.

Step 3

Cover and cook on Low for 3 to 4 hours longer or on High for 1 1/2 to 2 hours longer. Remove veggie packet and potatoes from cooker. Carefully unwrap potatoes and place on serving plates. Cut potatoes in half lengthwise, cutting top but not through the bottom of the potato. Fluff potatoes with a fork. Carefully open foil packet. Top potatoes with sour cream and vegetables; sprinkle with salt. Sprinkle with feta and pine nuts.


To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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