Baked Potatoes with Eggplant Parmesan Topping | Idaho Potato Commission
Pre-heat oven to 450°F. Wash and dry potatoes. With a fork or sharp knife, pierce each potato 2 or 3 times. Place on cookie sheet or baking pan. Bake 50 to 60 minutes or until tender when pierced...
Ingredients
- 6 medium Idaho potatoes (about 2 1/2 pounds), scrubbed
- 2 teaspoons vegetable oil
- 1/2 small eggplant (about 5 ounces), trimmed, peeled and diced
- 1/2 small green bell pepper, trimmed, seeded and diced
- 1 teaspoon minced garlic
- 3/4 teaspoon Italian seasoning
- 6 tablespoons Parmesan cheese (optional)
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