Best 3 Veggie Stuffed Twice Baked Potato Boats Recipes
Twice-baked potatoes are a classic comfort food that can be easily elevated with a variety of fillings. This recipe for Veggie-Stuffed Twice-Baked Potato Boats takes the dish to the next level with a flavorful combination of roasted vegetables, a creamy cheese sauce, and a crispy breadcrumb topping.
The roasted vegetables, a medley of broccoli, bell peppers, and zucchini, provide a colorful and nutritious base for the filling. The cheese sauce, made with a blend of cheddar, Parmesan, and cream cheese, adds a rich and creamy texture. And the breadcrumb topping, made with panko breadcrumbs, butter, and herbs, provides a golden brown and crispy finish.
In addition to the main recipe, this article also includes variations for different dietary needs and preferences. For a vegan version, the cheese sauce can be made with plant-based milk and cheese alternatives. For a gluten-free version, the breadcrumb topping can be made with gluten-free breadcrumbs or omitted altogether. And for a lower-carb version, the potatoes can be roasted instead of baked.
Whether you're looking for a hearty and satisfying meal or a fun and festive side dish, these Veggie-Stuffed Twice-Baked Potato Boats are sure to please everyone at your table.
POTATO BOATS
Make and share this Potato Boats recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Scrub potatoes.
- rub with a little vegetable oil to make skins softer.
- Pierce skin with fork to allow steam to escape.
- Bake at 400 degrees until tender for about 50 to 60 minutes.
- Cool potatoes for 10 minutes.
- Cut potato in half and carefully scoop out pulp, leaving shells intact.
- In a large bowl, mash potatoes using a potato masher to remove lumps.
- Heat margarine and milk until margarine melts and beat into potatoes.
- Beat in sour cream, salt and pepper.
- Spoon into potato shells and brush with melted butter.
- Top each potato with cheddar cheese and chives.
- Place in oven until cheese melts on top.
Nutrition Facts : Calories 381.7, Fat 10.4, SaturatedFat 4.7, Cholesterol 17.2, Sodium 401.6, Carbohydrate 65.8, Fiber 8.2, Sugar 3.4, Protein 8.4
VEGGIE-STUFFED POTATOES
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
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
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
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:
- Choose the right potatoes: Russet potatoes are the best choice for twice-baked potatoes because they have a fluffy texture and a high starch content, which helps them hold their shape when baked.
- Bake the potatoes thoroughly: The potatoes should be baked until they are fork-tender. This will ensure that they are cooked through and that the skins are crispy.
- Scoop out the potato flesh carefully: Use a spoon to scoop out the potato flesh, leaving a 1/2-inch border around the edges. This will help the potatoes hold their shape when they are stuffed.
- Mash the potato flesh: Mash the potato flesh until it is smooth and creamy. This will make it easier to mix with the other ingredients.
- Add your favorite fillings: You can use any type of filling you like, but some popular options include cheese, bacon, vegetables, and herbs.
- Stuff the potatoes: Stuff the mashed potato mixture into the potato skins. Make sure to pack it in tightly so that the potatoes hold their shape.
- Bake the potatoes again: Bake the stuffed potatoes until they are heated through and the filling is melted and bubbly. This will usually take about 15-20 minutes.
- Serve immediately: Twice-baked potatoes are best served immediately. They can be garnished with sour cream, chives, or bacon bits.
Conclusion:
Twice-baked potatoes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a variety of different twice-baked potato recipes that will please everyone at your table. So next time you are looking for a quick and easy meal, give twice-baked potatoes a try. You won't be disappointed!
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