Vegetarian Loaded Baked Potato
Indulge in the ultimate comfort food with this Vegetarian Loaded Baked Potato recipe — a hearty, customizable meal that's as satisfying as it is wholesome. Perfectly baked russet potatoes serve as the base, their crispy skins and fluffy interiors enhanced with a rich dollop of butter. From there, each potato is generously loaded with sharp cheddar cheese, creamy sour cream, and a colorful array of fresh toppings like steamed broccoli, diced red bell peppers, and vibrant green onions. A sprinkle of aromatic chives adds an elegant finishing touch. With just 15 minutes of prep time and an hour of baking, this easy recipe delivers a nutritious, flavor-packed dish that's perfect as a main or side for a cozy meatless meal. Ideal for vegetarians and loaded with key ingredients, this recipe is a must-try for anyone who loves baked potato creations with a healthy twist!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup sharp cheddar cheese, shredded
- 1 cup sour cream
- 3 pieces green onions, sliced
- 2 tablespoons chives, fresh, chopped
- 1 cup broccoli florets, steamed
- 0.5 cup red bell pepper, diced
- 4 tablespoons butter
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes under running water to remove any dirt. Pat them dry with a towel.
Pierce each potato several times with a fork to allow steam to escape during cooking.
Rub olive oil over the potatoes, ensuring they are evenly coated, then sprinkle them with salt and black pepper.
Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.
While the potatoes are baking, prepare the toppings: shred the cheese, slice the green onions, chop the chives, steam the broccoli until just tender, and dice the red bell pepper.
Once the potatoes are finished baking, remove them from the oven and let them cool slightly, about 5 minutes.
Using a sharp knife, make a lengthwise cut on each potato, being careful not to cut all the way through.
Gently squeeze the ends of each potato toward the center to open it up slightly and then fluff the insides with a fork.
Divide the butter among the potatoes, mashing it into the flesh with a fork.
Top each opened potato with a portion of shredded cheddar cheese, allowing it to melt from the heat of the potato.
Add a generous dollop of sour cream on top of each potato, followed by the steamed broccoli, diced red bell pepper, sliced green onions, and finally the chopped chives.
Season with extra salt and pepper to taste if needed, and serve immediately while warm.
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 3650 mg | 159% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 27.8 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1321 mg | 102% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4707 mg | 100% | |
*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.
