Roasted Corn & Pepper Stuffed Potato Recipe



by Laurie Scolari


  • potato
  • corn (frozen or fresh)
  • cilantro
  • kale (any kind), chopped
  • guacamole
  • lemon juice
  • sweet red pepper diced
  • salsa


  1. Poke potato with knife or fork.
  2. Bake for 30-45 min.
  3. In an iron pan, roast the corn and sweet red pepper for 5 minutes on high heat.
  4. Mash inside of potato, add all ingredients, and squeeze half of a lemon in each potato. Top with guacamole and salsa.

Why Potatoes? White potatoes have been shown to suppress the growth of breast cancer cells.  I eat them nearly every day.

*This meal is #plant-based #vegan #oil free #salt free #gluten free

Laurie Scolari creates plant-based meals inspired by my mother’s hometown of Puebla, Mexico. The recipes are plant-based, vegan, gluten free, oil free, salt free, cancer-fighting meals. She practices an immune-building exercise plan, and researched the most effective methods for promoting health. She created her blog, Planta to share her story and plant-based recipes to help others beat breast cancer by living a cancer-free, healthy lifestyle.