Veggie Stuffed Baked Potatoes
Get ready to elevate your side dish game with these indulgent yet wholesome Veggie Stuffed Baked Potatoes! Perfectly baked russet potatoes with crispy skins serve as the ultimate comfort food base, filled to the brim with a colorful mix of sautéed vegetables like bell peppers, zucchini, broccoli, and sweet corn. Infused with garlic, oregano, and melty cheddar cheese, this recipe creates a symphony of flavors in every bite. The creamy mashed potato filling, enhanced with butter and tender veggies, is spooned back into the shells before being baked to golden, bubbly perfection. Quick to prepare and ideal as a hearty side or light vegetarian meal, these stuffed baked potatoes are finished with vibrant green onions and a dollop of sour cream if desired. Easy, nutritious, and entirely customizable, they’re a crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 1 piece red bell pepper, diced
- 1 piece yellow bell pepper, diced
- 1 medium zucchini, diced
- 1 cup broccoli florets, finely chopped
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 pieces green onions, finely sliced
- 4 tablespoons sour cream (optional for serving)
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pierce each one several times with a fork.
Rub the potatoes with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until the insides are soft and the skins are crispy.
While the potatoes are baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red bell pepper, yellow bell pepper, zucchini, broccoli, and corn to the skillet. Season with garlic powder, oregano, 1/2 teaspoon of salt, and black pepper. Sauté for 8-10 minutes, or until the vegetables are tender.
Remove the potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise and carefully scoop out the insides, leaving a thin layer of potato flesh to maintain the shell’s structure.
Place the scooped-out potato flesh into a mixing bowl. Add butter, half of the shredded cheddar cheese, and the sautéed vegetables. Mix thoroughly.
Spoon the veggie mixture back into the potato shells, mounding it slightly.
Sprinkle the remaining cheddar cheese evenly over the tops of the stuffed potatoes.
Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for 10-15 minutes, or until the cheese is melted and bubbly.
Remove from oven and garnish with sliced green onions. Serve immediately with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 9.4 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2179 mg | 46% | |
*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.
