Veggie Stuffed Potatoes Recipes

GARDEN STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Pierce the skin of the potatoes with a fork.
• Microwave pierced potatoes on HIGH for 12 minutes. Place partially baked potatoes in the preheated oven and bake for 15 minutes. Slice off potato tops, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact. In a medium bowl, mash the removed potato interior.
• Heat a small skillet over medium heat, stir in butter. Saute onions in the skillet until tender, about 5 minutes.
• Combine onions, broccoli, and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet.
• Bake potatoes for 15 minutes in the preheated 425 degrees F (220 degrees C) oven, or until heated through. Season with salt, pepper, and parsley.

VEGETARIAN STUFFED POTATOES

Steps:

• Place all ingredients except potatoes and cheese in a pan in which you first put about 2 tblsp of olive oil.
• Simmer for 10 or 15 minutes, until totally blended and onion cooks a bit.
• Place potatoes, individually wrapped in paper towels, in microwave and nuke until mushy (soft when you squeeze the paper towels).
• Remove and place one potato on each plate, slit and mash a bit.
• Spoon hot chili mix over each, topping each with grated cheese.
• You can add a spoonful of sour cream and some guacomole to make these really special and good, or be creative with your own ideas!

VEGETABLE STUFFED POTATOES

Steps:

• Bake potatoes in 400-degree oven 1 hour or until tender when pierced with a fork.
• Cool, halve and scoop out insides.
• Reserve shells.
• Sauté onion, carrots and mushrooms in butter until soft.
• In a large bowl, whip potatoes with an electric mixer.
• Add milk, lemon juice, mustard, salt and pepper.
• Heap back into shells and sprinkle with parmesan cheese, if desired.
• Warm in 325 oven for 10-15 minutes.

VEGGIE STUFFED TWICE BAKED POTATO BOATS

Steps:

• Preheat oven to 350°.
• Bake the potatoes for 1 hour. Remove and let cool until able to handle. Cut each in half and scoop out the insides to create the "boats.".
• In a large bowl, mix the insides of the potatoes with the butter or olive oil, grated cheeses and herbs, and stir until combined. Stir in all veggies, season to taste with salt and pepper and scoop mixture back into each potato half.
• Place back into the oven and cook for about 10 minutes, or until cheese is fully melted.
• Top with crumbled veggie bacon(along with salsa if desired), or enjoy straight from oven, serving 2 potato boats per person.

VEGGIE STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425. Bake potatoes until fork tender, about 50 to 60 minutes.
• Meanwhile, saute the squash, mushrooms, garlic and onions in 1 tablespoons butter until tender, about 10-15 minutes.
• Scoop insides out of potatoes, whip with milk, 2 tbsp butter, salt and then stir in cheese.
• Refill potato shells. Place on plates and mound the saute'd veggies over the top. Serve immediately.