Veggie Stuffed Twice Baked Potato Boats
Elevate your mealtime with these irresistible Veggie Stuffed Twice Baked Potato Boats! Perfectly baked russet potatoes are transformed into crispy, golden "boats" and then loaded with a creamy, savory filling of mashed potato, steamed broccoli, sweet corn, red bell pepper, and gooey cheddar cheese. A touch of sour cream, garlic powder, and paprika brings out bold, comforting flavors that pair beautifully with the vibrant veggies. These vegetarian delights are baked twice for a dreamy, melty finish and topped with fresh green onions for a pop of color. Ideal as a hearty side dish or a satisfying main course, these stuffed potato boats are a fun, wholesome way to enjoy a veggie-packed meal that's as eye-catching as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 0.25 cup milk
- 1 cup shredded cheddar cheese
- 1 cup chopped broccoli florets
- 0.5 cup diced red bell pepper
- 0.5 cup frozen corn
- 2 green onions, thinly sliced
- 0.25 cup sour cream
- 0.5 teaspoon garlic powder
- 0.25 teaspoon paprika
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Scrub the potatoes thoroughly under running water. Pat them dry with a clean towel.
Rub each potato with olive oil and sprinkle a small amount of salt. Place the potatoes directly on the prepared baking sheet.
Bake the potatoes in the preheated oven for 50-60 minutes or until they are soft and easily pierced with a fork.
While the potatoes bake, prepare the filling: Steam the broccoli florets for 3-4 minutes until tender but still bright green. Set aside.
Heat a small skillet over medium heat and lightly sauté the diced red bell pepper and frozen corn for 3-4 minutes. Remove from heat and set aside.
Once the potatoes are done baking, let them cool for 5-10 minutes, or until they are safe to handle.
Slice each potato lengthwise into halves to create 'boats'. Scoop out the flesh using a spoon, leaving about 1/4 inch of potato around the edges to maintain the shell's structure.
Place the scooped-out potato flesh into a large mixing bowl. Add the butter, milk, sour cream, garlic powder, and paprika. Use a potato masher to mash until smooth.
Fold in the steamed broccoli, sautéed red bell pepper, corn, half of the shredded cheddar cheese, and half of the sliced green onions. Mix until well combined. Add salt and black pepper to taste.
Spoon the veggie and potato mixture back into the hollowed-out potato shells, mounding slightly.
Sprinkle the tops of the stuffed potatoes with the remaining shredded cheddar cheese.
Return the stuffed potato boats to the baking sheet and bake at 400°F (200°C) for an additional 15 minutes, or until the cheese is melted and bubbly.
Garnish with the remaining sliced green onions before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 3422 mg | 149% | |
| Total Carbohydrate | 296.5 g | 108% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 23.4 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1164 mg | 90% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 7189 mg | 153% | |
*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.
