Veggie Stuffed Potatoes Recipes
GARDEN STUFFED BAKED POTATOES
This is an excellent side dish that goes with any dinner or even by itself! If you like potatoes you will love these.
Provided by Hallie Guilfoyle
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 539.4 calories, Carbohydrate 71 g, Cholesterol 23.4 mg, Fat 25.3 g, Fiber 10.7 g, Protein 10.2 g, SaturatedFat 6.6 g, Sodium 368.9 mg, Sugar 5.8 g
VEGGIE STUFFED TWICE BAKED POTATO BOATS
A yummy recipe from Cat Cora, iron chef on the Food network. I changed the recipe around a little to please me. You can use vegetables that work for you, such as leftovers!
Provided by Sharon123
Categories Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
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.
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VEGETARIAN STUFFED POTATOES - STEPHANIE KAY NUTRITION
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- Preheat oven to 400°F. Prick potatoes all over with a fork, rub with oil, and season generously with salt and pepper.
- Place potatoes directly on an oven rack and roast until soft when squeezed and skin is crisp, about 60–75 minutes. While the potatoes are cooking, prepare the yogurt sauce and lentil filling.
- In a small bowl, combine yogurt, lemon juice, herbs and a pinch of salt and pepper, stir to combine, and set aside.
- In small pot, combine lentils with 3 cups of water and a pinch of salt. Bring water to a boil, reduce to simmer and cook for 20 minutes or until lentils are tender. Once cooked, strain, rinse and set aside.
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- Preheat oven to 425° F. Poke potatoes with a fork a couple times on each side and bake for 45 to 60 minutes until they are tender when pinched around the centers.
- While the potatoes bake, toss the vegetables on a baking sheet with 2 tablespoons olive oil, 1 ½ teaspoons Kosher salt, and a few grinds of black pepper. Add the baking sheet to the oven (on the rack below the potatoes) during the last 20 minutes of the potato baking time. After 10 minutes, toss the vegetables to ensure they are browning on all sides. Remove the potatoes and vegetables from the oven and allow the potatoes to cool long enough until you can handle them - or just use a pot holder in the next step. Leave the oven on.
- Slice the potatoes open lengthwise and scoop out the insides, taking care not to tear the skin, into a medium bowl. Mix the yogurt or sour cream, garlic powder, milk, 3/4 cup cheese, thyme, 3/4 tsp Kosher salt, and few grinds of black pepper into the potatoes. Scoop the filling back into the potato skins and top the filling of all of the potatoes with the roasted vegetables and the remaining cheese.
- Place the potatoes on a baking sheet and bake for 10 to 15 minutes until the filling has heated through and the cheese has melted. Sprinkle the tops with extra thyme, if desired.
30 STUFFED POTATO RECIPES (+ BEST FILLING IDEAS)
From insanelygoodrecipes.com
- French Onion Stuffed Potatoes. Why be basic when you can have bougie French onion soup potatoes? They’re loaded with all the classic staples of French onion soup and are easier than you could imagine.
- Taco Stuffed Baked Potatoes. Take two delicious dinners, and pack them into one potato? Yes, please! Load your baked potatoes with taco meat, cheese, and sour cream, and bake them until bubbly.
- Spinach Mushroom Stuffed Baked Potatoes with Cheddar. If you don’t think baked potatoes are a sophisticated food, you haven’t tried this recipe! It’s colorful, flavorful, and healthy.
- Twice-Baked Potatoes (Stuffed Jacket Potatoes) What came first? Loaded mashed potatoes, or loaded baked potatoes? Get the best of both worlds with twice-baked potatoes.
- Sloppy Joe Potatoes. Are they still sloppy if you eat them with a fork? Well, with good food, I don’t think it matters! Ditch the bun and dig into a sloppy spud.
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