Best 4 Veggie Stuffed Baked Potatoes Recipes

**Veggie-Stuffed Baked Potatoes: A Hearty and Flavorful Treat**

Dive into a culinary adventure with our irresistible Veggie-Stuffed Baked Potatoes, a delightful symphony of flavors and textures that will tantalize your taste buds. These hearty and wholesome potatoes are generously filled with a medley of colorful vegetables, fragrant herbs, and tangy spices, creating a symphony of flavors that will leave you craving more. Perfectly baked until the skin is crispy and the inside is fluffy, these stuffed potatoes are a delightful indulgence that can be enjoyed as a main course or as a hearty side dish. With three enticing variations – Roasted Red Pepper and Spinach, Broccoli Cheddar, and Black Bean and Corn Salsa – there's a flavor combination to suit every palate. Get ready to embark on a culinary journey that will leave you feeling satisfied and nourished.

Let's cook with our recipes!

LOADED BAKED POTATO WITH ROASTED VEGETABLES

Loaded Baked Potato with Roasted Vegetables image

This Loaded Baked Potato with Roasted Vegetables is topped with creamy melted cheese and is a perfect meatless loaded veggie baked potato.

Provided by happyhoneykitchen

Categories Main Course Side Dish

Time 1h10m

Number Of Ingredients 15

Ingredients

4 baking potatoes
olive oil
2 red bell peppers
2 green bell peppers
2 red onions
2 lb. broccoli, or 2 broccoli heads
1 pint cherry tomatoes
16 oz. Velveeta cheese, cubed
1 can Rotel tomatoes, with juices
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon pepper
1 teaspoon salt

Steps:

Preheat oven to 450* F
Clean potatoes. Brush them with olive oil and sprinkle with salt and pepper. Put potatoes on a baking sheet and place in the oven for 30 minutes.
Chop vegetables into medium-sized pieces. Add all vegetables to a large baking sheet and drizzle with 2 tablespoons of olive oil and the spice mix. Stir to mix. Place vegetables in the oven for 20 minutes to roast.
Flip potatoes over and bake them for another 20 minutes or until done. A fork should easily be able to pierce the potato when they are done cooking.
Make the Cheese Sauce by heating up cubed Velveeta cheese and Rotel tomatoes in the microwave for 30 second increments. Stir in between each increment until the sauce is melted completely.
Assemble! Cut the potatoes lengthwise and gently squeeze to open. Fluff the inside of the potato with a fork. Fill your potato with roasted veggies and top with cheese sauce.

Nutrition Facts : Calories 300 kcal, ServingSize 1 serving

GARDEN STUFFED BAKED POTATOES

Garden Stuffed Baked Potatoes image

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

Ingredients

4 large potatoes
2 tablespoons butter
1 small onion, chopped
1 (10 ounce) package chopped frozen broccoli, thawed
½ cup ranch-style salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley
salt and pepper to taste

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 POTATOES

Veggie-Stuffed Potatoes image

Marinated artichoke hearts are an unusual addition to these impressive packed potatoes from Jennifer Andrzejewski of Grizzly Flats, California. Bacon, cheese, sour cream and broccoli round out the savory flavor.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 medium baking potatoes
1/2 cup sour cream
1 cup shredded cheddar cheese
1/2 cup frozen chopped broccoli, thawed
1/2 cup chopped marinated quartered artichoke hearts
2 tablespoons crumbled cooked bacon
1/2 teaspoon garlic salt
1/4 teaspoon lemon-pepper seasoning

Steps:

Place potatoes on a microwave-safe plate; pierce several times with a fork. Microwave on high for 6-8 minutes or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp of each, leaving a thin shell., In a bowl, mash the pulp with sour cream. Stir in the cheese, broccoli, artichoke, bacon, garlic salt and lemon-pepper. Spoon into potato shells. Microwave, uncovered, on high for 1-2 minutes or until heated through.

Nutrition Facts :

VEGGIE STUFFED BAKED POTATOES

Veggie Stuffed Baked Potatoes image

Baked potatoes stuffed with saute'd yellow squash, mushrooms, garlic and onions. YUM... delicious and very filling. You could make a meal out of one of these. Vegetarians will also love this recipe.

Provided by Realtor by day

Categories Potato

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 large baking potatoes, scrubbed and pricked
3 small yellow squash, coarsely chopped (1 1/4 lb)
1/4 lb small mushroom, sliced
1 medium onion, chopped
1 -2 garlic clove, minced
1 tablespoon butter
1/4 cup milk
2 tablespoons butter
1/4 teaspoon salt
1/2 cup shredded cheddar cheese (or mozzarella)

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.

Tips:

Baking potatoes should be about the same size to ensure even cooking.
Pricking potatoes with a fork allows steam to escape while baking, preventing them from bursting.
Rubbing olive oil helps the skins crisp up and enhances the flavor of the potatoes.
For a softer, more tender potato, wrap each potato in aluminum foil before baking.
Toppings can be added before or after baking, depending on personal preference.
Using fresh, high-quality vegetables ensures the best flavor in the stuffing.
For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
Leftover stuffed potatoes can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Conclusion:

Veggie-stuffed baked potatoes are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. With their crispy skins, fluffy interiors, and flavorful fillings, they are sure to be a hit with everyone. Whether you prefer classic toppings like butter and sour cream, or more adventurous options like roasted vegetables or pulled pork, there are endless possibilities for customization. So next time you're looking for a quick and easy meal that's also packed with flavor, give veggie-stuffed baked potatoes a try.

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