Best 2 Veggie Stuffed Potatoes Recipes

In the culinary world of comfort food, few dishes can compete with the classic veggie-stuffed potato. This delightful dish combines the wholesome goodness of vegetables with the comforting warmth of a baked potato, creating a symphony of flavors that will tantalize your taste buds. With endless variations of vegetables, herbs, and spices to choose from, you can create a veggie-stuffed potato that caters to your unique preferences. So, grab a baking sheet, preheat your oven, and get ready to embark on a culinary adventure filled with cheesy goodness, veggie delight, and a whole lot of flavor.

Here are our top 2 tried and tested recipes!

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:

Choose the right potatoes: Russet potatoes are the best choice for baked potatoes, as they have a fluffy interior and crispy skin.
Scrub the potatoes thoroughly: This will help to remove any dirt or debris from the skin.
Prick the potatoes with a fork: This will help the potatoes to cook evenly.
Bake the potatoes until they are tender: This usually takes about 60-75 minutes, depending on the size of the potatoes.
Stuff the potatoes immediately: This will help to keep the potatoes warm and prevent the filling from drying out.
Use a variety of fillings: There are endless possibilities for fillings, so get creative and experiment with different flavors.
Top the potatoes with cheese: This will add a delicious, cheesy crust to the potatoes.
Serve the potatoes immediately: Stuffed potatoes are best served hot out of the oven.

Conclusion:

Veggie-stuffed potatoes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking, making them a perfect option for any occasion. So next time you are looking for a hearty and satisfying meal, give veggie-stuffed potatoes a try!