Ultimate Veggie-Packed Twice Baked Potatoes

Veggie Stuffed Twice Baked Potatoes 🥔🥦

Overview:

These Veggie Stuffed Twice Baked Potatoes are a delightful addition to any meal, pairing perfectly with chicken or a roast, and they’re equally satisfying as a standalone lunch option. With just a quick 5-minute microwave reheating, they make for convenient leftovers that maintain their deliciousness for up to three days in the fridge.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4
• Calories: 415.6 per serving
• Rating: ⭐⭐⭐⭐⭐ (5/5)

Ingredients:

• 4 russet potatoes
• 2 tablespoons butter
• 1 onion
• 1/2 cup chopped broccoli
• 1 tablespoon ranch dressing
• Salt and pepper to taste
• Olive oil (for brushing)

Instructions:

1. Preheat Oven: Begin by preheating your oven to 425°F (220°C).

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2. Prepare Potatoes: Pierce the russet potatoes with a fork and microwave them on high for approximately 12 minutes, or until they are tender.

3. Bake Potatoes: Transfer the microwaved potatoes to the preheated oven and bake for an additional 15 minutes until they develop a slightly crispy exterior.

4. Prepare Filling: While the potatoes are baking, slice off the tops of each potato and carefully scoop out the pulp, ensuring to keep the skins intact. Place the pulp in a mixing bowl and mash it well.

5. Saute Onion and Broccoli: In a skillet over medium heat, melt the butter. Add finely chopped onion and sauté until it becomes tender and translucent. Then, add in the chopped broccoli and continue cooking until it’s slightly softened.

6. Mix Filling: Add the sautéed onion and broccoli mixture, along with the ranch dressing, to the mashed potato pulp. Mix everything together until well combined.

7. Prepare Potato Skins: Brush the outside of the potato skins with olive oil, which will help them crisp up nicely in the oven.

8. Fill Potato Skins: Spoon the prepared potato and veggie mixture back into the hollowed-out potato skins, distributing it evenly among them.

9. Bake Again: Place the filled potato skins on a baking sheet and bake them in the oven until they are heated through and the tops are lightly golden, approximately 15 minutes.

10. Season and Serve: Once baked, season the stuffed potatoes with salt and pepper to taste, and serve them hot as a delicious side dish or a satisfying meal on their own.

Nutritional Information (per serving):

• Calories: 415.6
• Fat: 25g
  • Saturated Fat: 6.6g
• Cholesterol: 25.2mg
• Sodium: 409.4mg
• Carbohydrates: 44.2g
  • Fiber: 7.3g
  • Sugar: 4.1g
• Protein: 6.9g

Recipe Tags:

Potato, Vegetable, Low Protein, Low Cholesterol, Kid Friendly, Weeknight, Microwave, Oven, < 4 Hours, Easy

These Veggie Stuffed Twice Baked Potatoes are not only nutritious and flavorful but also incredibly versatile, making them a perfect addition to your recipe collection for any occasion!