Vegetarian Oven Baked Potato
Elevate your dinner game with these mouthwatering Vegetarian Oven Baked Potatoes, a comforting yet nutrient-packed dish that's perfect as a main course or hearty side. Featuring fluffy russet potatoes with perfectly crisp skins, these stuffed beauties are filled with a flavorful medley of steamed broccoli, diced red bell peppers, cheddar cheese, and creamy sour cream, seasoned with aromatic garlic and onion powders. Topped off with a sprinkle of fresh green onions, this recipe strikes the perfect balance between wholesome and indulgent. Simple to prepare yet bursting with vibrant flavors and textures, these loaded baked potatoes are a crowd-pleaser for vegetarians and omnivores alike. Perfect for weeknight dinners, meal prep, or as a showstopper at any gathering, this versatile dish is sure to become a go-to in your recipe repertoire.
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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 cheddar cheese, shredded
- 0.5 cup sour cream
- 0.25 cup green onions, chopped
- 0.5 cup red bell pepper, diced
- 1 cup broccoli florets, steamed and chopped
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the russet potatoes under running water thoroughly to remove any dirt and pat them dry with a clean towel.
Using a fork, pierce each potato several times around to ensure even cooking.
Rub each potato with olive oil, then season with salt and black pepper.
Place the potatoes directly on the oven rack and bake for about 50 to 60 minutes, or until the potatoes are fork-tender and the skins are crisp.
While the potatoes are baking, prepare the filling. In a medium-sized bowl, combine the steamed and chopped broccoli, diced red bell peppers, cheddar cheese, garlic powder, onion powder, and a pinch of salt and pepper.
Once the potatoes are done baking, remove them from the oven and let them cool slightly for about 5 minutes.
Carefully slice the top third off each potato lengthwise and gently scoop out the flesh into the bowl with the vegetable mixture, leaving a small border inside the skins.
Mash the potato flesh with the vegetable mixture and stir in the sour cream until everything is well combined.
Spoon the mixture back into the potato skins, mounding it on top if necessary, and place them back on a baking sheet.
Return the stuffed potatoes to the oven and bake for an additional 10 to 15 minutes until the tops are golden and bubbly.
Garnish the baked potatoes with chopped green onions before serving.
Serve the baked potatoes hot as a main dish or a hearty side.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 6.1 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 300 mg | 23% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1844 mg | 39% | |
*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.
