Cooking Time: 1 hour and 15 minutes

Serves 4

 What You Need:

• 4 large baking potatoes
• Olive oil
• 2 cups cauliflower rice
• 2 cups broccoli rice
• 2 small zucchini or yellow squash, chopped
• 1 pouch of Haven’s Kitchen Herby Chimichurri
• About 2 cups of finely shredded Swiss, Jarlsberg or Cheddar cheese

 How to Make Them:

1. Preheat the oven to 500 degrees
2. Meanwhile, rub your potatoes with oil and stab them 2-3 times each with a small, sharp knife
3. When the oven is heated, place the potatoes on the middle rack and bake for exactly 1 hour
4. When the potatoes have about 5 minutes left to bake, heat a large sauté pan. Add a glug of oil, then the cauliflower rice and zucchini. Cook on high heat until tender, then add the broccoli and continue to cook. Add about ¼ pouch of Chimichurri and a pinch of salt
5. Remove the potatoes from the oven, slice in half and scoop out the insides, leaving the shells intact. Turn the oven up to broil
6. Add the scooped potato to the veggies and combine in the sauté pan. Then add to shells, top with cheese and broil until the cheese is golden and bubbly