Best 2 Very Veggie Baked Potatoes Recipes

Indulge in the hearty goodness of Very Veggie Baked Potatoes, a culinary symphony of flavors and textures. This wholesome dish features tender potatoes generously filled with a medley of vibrant vegetables, creating a symphony of flavors in every bite. Mushrooms, bell peppers, zucchini, and carrots add a delightful crunch, while onions and garlic provide a savory base. The potatoes are then topped with a crispy breadcrumb mixture, adding a golden-brown finish that perfectly complements the soft and fluffy interior. This vegetarian delight is not only a feast for the senses but also a nourishing meal packed with essential vitamins, minerals, and antioxidants.

Let's cook with our recipes!

VEGGIE LOADED BAKED POTATO BOARD

Veggie Loaded Baked Potato Board image

Perfect for game day or a fall dinner - no one will miss the ground beef with Pure Farmland's® Simply Seasoned Protein Starters in its place.

Provided by Pure Farmland

Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes

Time 1h35m

Yield 8

Number Of Ingredients 13

Ingredients

4 small small russet potatoes, skin scrubbed (about 2 lbs)
4 small sweet potatoes, skin scrubbed (about 2 lbs)
4 cups broccoli florets
1 tablespoon olive oil
½ teaspoon kosher salt
1 (16 ounce) package Pure Farmland® Simply Seasoned Plant-Based Protein Starters
1 (15 ounce) can reduced-sodium black beans, rinsed and drained
1 cup reduced-fat shredded Cheddar cheese
½ cup low-fat plain Greek yogurt
½ cup sliced red onion
½ cup low-sugar, low-sodium BBQ Sauce
¼ cup chopped fresh chives
2 small jalapenos, sliced

Steps:

Preheat oven to 425 degrees F. Line a large sheet tray with foil. Prick the russet and sweet potatoes 2 to 3 times each with a fork. Place on sheet tray in a single layer.
Roast 45 minutes (for sweet potatoes) to 55 minutes (for russet potatoes), or until tender. Let cool 10 minutes, then slit the top of each potato to open.
Line another large sheet tray with foil. Place broccoli on sheet tray. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast for about 20 minutes, until tender and slightly charred. Let rest on sheet tray until warm, about 10 minutes. Transfer to a small serving bowl.
Meanwhile, heat a large, nonstick skillet over medium-high heat. Add Pure Farmland® Protein Starters. Break apart with spatula and cook until moisture has evaporated and product browns, about 12 to 14 minutes. Transfer to a serving bowl.
On a large serving board, arrange the potatoes, cooked Pure Farmland® Protein Starter, roasted broccoli, black beans, Cheddar cheese, Greek yogurt, red onion, BBQ sauce, chives, and jalapenos. Serve warm.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 49.9 g, Cholesterol 4.2 mg, Fat 12.6 g, Fiber 7.8 g, Protein 19.4 g, SaturatedFat 1.2 g, Sodium 612.3 mg, Sugar 9.3 g

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

Tips:

Choose potatoes that are of a similar size so that they cook evenly.
Pierce the potatoes with a fork before baking to help them cook faster and more evenly.
Brush the potatoes with olive oil or melted butter to help them crisp up.
Season the potatoes with salt, pepper, and any other desired spices or herbs.
Add your favorite toppings, such as cheese, sour cream, salsa, or guacamole.
For a more flavorful potato, try using roasted garlic or herb-infused oil.
To make the potatoes extra crispy, bake them at a high temperature for the last few minutes of cooking.

Conclusion:

These loaded baked potatoes are a delicious and easy meal that can be enjoyed by everyone. With endless topping possibilities, you can customize these potatoes to your liking. Plus, they're a great way to use up leftover vegetables. So next time you're looking for a quick and easy meal, give these veggie-packed potatoes a try!