Veggie Stuffed Twice Baked Potatoes
Elevate your side dish game with these irresistible Veggie Stuffed Twice Baked Potatoes, a hearty, flavorful treat perfect for vegetarians and comfort food lovers alike! This recipe features creamy, mashed russet potatoes blended with a colorful medley of steamed broccoli, carrots, and red bell peppers, then loaded with sharp cheddar cheese, green onions, and subtle hints of garlic and paprika. Each stuffed potato is baked to golden perfection, creating a crispy, cheesy top that pairs beautifully with the tender, veggie-packed filling. Quick to prep and easy to customize, these twice-baked potatoes are an ideal choice for weeknight dinners, potlucks, or festive gatherings. Serve them as a mouthwatering main dish or a standout side that even meat lovers will adore! Perfect for those searching for vegetarian baking recipes, comforting side dishes, or creative potato recipes.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 teaspoons olive oil
- 1 cup broccoli florets
- 1 medium carrot, diced
- 0.5 medium red bell pepper, diced
- 3 tablespoons unsalted butter
- 0.25 cup milk
- 1 cup cheddar cheese, shredded
- 2 stalks green onions, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon paprika (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly, and pierce each potato several times with a fork.
Rub each potato with a teaspoon of olive oil, then place them directly on the oven rack. Bake for 50-60 minutes, or until the potatoes are fork-tender.
While the potatoes are baking, steam the broccoli florets, diced carrot, and red bell pepper until tender but still slightly crisp, about 5-7 minutes. Set aside.
Once the potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the insides into a bowl, leaving a thin shell to hold the filling.
Mash the scooped-out potato flesh with the butter, milk, salt, black pepper, and garlic powder until smooth and creamy.
Fold in the steamed vegetables, shredded cheddar cheese, and green onions, reserving a bit of cheese for topping.
Spoon the mixture back into the potato shells, mounding it slightly over the top. Place the filled potato halves on a baking sheet lined with parchment paper.
Sprinkle the reserved cheese over the top of each potato, and optionally dust with paprika for added color.
Return the potatoes to the oven and bake for an additional 15 minutes, or until the cheese on top is melted and bubbly.
Serve hot and enjoy your Veggie Stuffed Twice Baked Potatoes!
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 3231 mg | 140% | |
| Total Carbohydrate | 172.3 g | 63% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 14.7 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1050 mg | 81% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4320 mg | 92% | |
*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.
