Vegetarian Stuffed Potatoes
Elevate your comfort food game with these Vegetarian Stuffed Potatoes—an irresistible combination of crispy russet potato skins overflowing with a creamy, cheesy filling. Packed with tender steamed broccoli, sharp cheddar cheese, tangy Greek yogurt, and the subtle kick of garlic and paprika, this recipe delivers flavor and nutrition in every bite. Perfect as a hearty main course or a crowd-pleasing side dish, these stuffed potatoes are baked twice to achieve a melty, golden topping that’s impossible to resist. Quick to prepare with just 20 minutes of hands-on time, they’re a satisfying vegetarian option for busy weeknights or cozy family dinners. Whether you’re a potato lover or simply seeking a wholesome comfort food recipe, these Vegetarian Stuffed Potatoes are sure to become a household favorite!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1.5 cups broccoli florets
- 1 cup sharp cheddar cheese, grated
- 0.5 cup plain Greek yogurt
- 2 cloves garlic, minced
- 2 stalks green onions, finely sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly, then prick each one several times with a fork. Rub the potatoes with olive oil and place them directly on the oven rack or a baking sheet.
Bake the potatoes for 50-60 minutes, or until they are fork-tender and the skins are crispy.
While the potatoes are baking, steam the broccoli florets for 3-4 minutes until tender but still bright green. Transfer them to a cutting board and chop them into small pieces.
When the potatoes are done, remove them from the oven and let them cool slightly until they’re safe to handle, about 5-10 minutes.
Carefully cut each potato in half lengthwise and scoop out most of the flesh into a large mixing bowl, leaving about 1/4 inch of potato on the skin to hold its shape.
To the potato flesh in the bowl, add the steamed broccoli, grated cheddar cheese (reserve 1/4 cup for topping), Greek yogurt, minced garlic, green onions, salt, black pepper, and paprika. Mix everything together until well combined.
Spoon the mixture back into the potato skins, dividing it evenly among the 8 halves. Press the filling down gently to pack it in.
Sprinkle the reserved grated cheddar cheese over the top of each stuffed potato.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the stuffed potatoes from the oven and let them cool for a few minutes before serving. Enjoy warm as a main dish or side!
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 3335 mg | 145% | |
| Total Carbohydrate | 284.1 g | 103% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 20.7 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1224 mg | 94% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 7149 mg | 152% | |
*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.
