Best Veggie Stuffed Potatoes Recipes

Veggie-Stuffed Potatoes image

Provided by Taste of Home

Time 30m

Yield 2 servings.

Number Of Ingredients 8

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 image

Provided by Realtor by day

Categories Potato

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 10

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.