Sneaky Chef Triple Stuffed Potatoes
Looking for a new way to elevate your comfort food game? Sneaky Chef Triple Stuffed Potatoes are a crowd-pleasing twist on the classic baked potato, packed with hidden veggies for a nutritious and delicious upgrade. This recipe features fluffy russet potatoes stuffed to the brim with a creamy mash made from freshly steamed broccoli, sweet carrot puree, butter, sour cream, and cheddar cheese, all seasoned to perfection. Each potato is baked to crispy golden perfection, then topped with sizzling crumbled bacon, melted cheese, and a sprinkle of fresh green onions for a flavor-packed finish. Perfect for busy weeknights or special gatherings, these stuffed potatoes strike the perfect balance between indulgent and wholesome—ideal for picky eaters and veggie skeptics alike. Ready in just 80 minutes, this irresistible dish is easy to prepare and customizable for your dietary needs. Garnish, savor, and enjoy!
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Recipe Information
Ingredients
- 4 pieces Large russet potatoes
- 1 cup Broccoli florets
- 1 cup Carrots, peeled and diced
- 4 tablespoons Unsalted butter
- 1 cup Sour cream
- 1.5 cups Shredded cheddar cheese
- 0.25 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 cup Cooked bacon, crumbled
- 2 tablespoons Green onions, finely sliced
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Scrub the potatoes clean under running water and prick each potato several times with a fork. Rub the skins with olive oil and place them on the prepared baking sheet.
Bake the potatoes in the preheated oven for 50 to 60 minutes, or until fully cooked and tender when pierced with a knife.
While the potatoes bake, steam the broccoli florets and diced carrots until they are tender, about 5–7 minutes. Let them cool slightly, then finely chop the broccoli and mash the carrots into a smooth puree with a fork or food processor.
Once the potatoes are cooked, remove them from the oven and let them cool for 5–10 minutes, just enough to handle safely.
Using a sharp knife, cut a lengthwise slit in the top of each potato and carefully scoop out the flesh, leaving a thin shell. Place the scooped-out potato flesh in a large mixing bowl.
Mash the potato flesh until smooth, then stir in the butter, sour cream, milk, salt, and black pepper. Mix until creamy.
Fold in the chopped broccoli, carrot puree, and 1 cup of the shredded cheddar cheese. Mix until everything is evenly distributed.
Carefully spoon the mixture back into the potato shells, mounding it high on top. Place the stuffed potatoes back onto the baking sheet.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the tops of the stuffed potatoes. Return them to the oven and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and garnish with crumbled bacon and sliced green onions before serving. Enjoy your Sneaky Chef Triple Stuffed Potatoes piping hot!
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 27.5 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 8.8 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 458 mg | 35% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1860 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
