Vegetable Stuffed Potatoes
Turn hearty comfort food into a wholesome feast with these Vegetable Stuffed Potatoes, a delightful fusion of creamy baked potatoes and a vibrant medley of sautéed veggies. Perfectly roasted baking potatoes serve as edible bowls, generously packed with a flavorful combination of tender zucchini, mushrooms, red bell pepper, and peas, all seasoned with garlic, paprika, and fresh parsley. Topped with melty cheddar cheese and optionally finished with a dollop of tangy sour cream, this recipe strikes the perfect balance between indulgence and nutrition. Ideal for a satisfying vegetarian meal or a crowd-pleasing side dish, these stuffed potatoes are as versatile as they are delicious. With simple ingredients, easy preparation, and loads of flavor, they’re bound to steal the spotlight at your dinner table.
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Recipe Information
Ingredients
- 4 pieces large baking potatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 1 small zucchini (diced)
- 1 cup mushrooms (chopped)
- 0.5 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley (chopped)
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly, dry them with a paper towel, and pierce each potato several times with a fork.
Rub the potatoes with 1 tablespoon of olive oil and place them directly on the oven rack. Bake for 50-60 minutes, or until they are tender when pierced with a knife.
While the potatoes are baking, prepare the vegetable filling. Heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the diced bell pepper, zucchini, and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the frozen peas, salt, black pepper, and paprika. Cook for another 2 minutes, then remove the skillet from heat. Stir in the chopped parsley.
Once the potatoes are fully cooked, remove them from the oven and let them cool for 5 minutes. Carefully cut each potato in half lengthwise.
Scoop out the potato flesh into a bowl, leaving about 1/4 inch of potato attached to the skin to create a sturdy shell.
Mash the scooped-out potato flesh with a fork and mix it with the cooked vegetable filling. Stir in half of the shredded cheddar cheese.
Spoon the potato and vegetable mixture back into the potato shells, mounding it slightly. Place the stuffed potatoes on a baking sheet.
Sprinkle the remaining shredded cheddar cheese over the top of each stuffed potato. Return them to the oven and bake at 400°F (200°C) for 10-15 minutes, until the cheese is melted and bubbly.
Remove the stuffed potatoes from the oven and let them cool for a few minutes. Serve warm, garnished with a dollop of sour cream if desired.
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 3392 mg | 147% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 39.3 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1209 mg | 93% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 8272 mg | 176% | |
*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.
