Twice-baked veggie potatoes with broccoli, red pepper and onion

Enjoy a mouthwatering, healthy twist on classic comfort food with our Twice-Baked Veggie Potatoes! Stuffed with broccoli, red pepper, and onion, these flavorful spuds are seasoned to perfection with olive oil, salt, black pepper, and garlic powder, then whipped with creamy almond milk for a vegan-friendly delight. Perfect for weeknight dinners or weekend gatherings!

  • 08 May 2025
  • Cook time 45 min
  • Prep time 20 min
  • 8 Servings
  • 9 Ingredients

Twice-baked veggie potatoes with broccoli, red pepper and onion

Twice-baked veggie potatoes with broccoli, red pepper, and onion is a delicious and nutritious dish that makes for a great side or stand-alone meal. Packed with vegetables and seasoned to perfection, this recipe is perfect for a healthy family dinner or a potluck gathering. It combines the fluffy texture of baked potatoes with the savory, rich flavors of a seasoned vegetable mix, creating a satisfying and wholesome dish.

Ingredients:

1/2 cup broccoli
40g
1 red pepper
120g
4 potatoes
680g
2 tbsp olive oil
27g
1/2 tsp salt
3g
1/2 cup almond milk
120g
1/4 cup onion
18g
1/4 tsp black pepper
0.52g
1/2 tsp garlic powder
1.55g

Instructions:

1. Preheat Oven:
- Preheat your oven to 400°F (200°C).
2. Prepare and Bake Potatoes:
- Wash and scrub the potatoes thoroughly.
- Pierce each potato several times with a fork.
- Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a fork.
3. Prepare Veggie Filling:
- While the potatoes are baking, prepare the other vegetables.
- Chop the broccoli into small florets and dice the red pepper. Finely chop the onion.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for 2-3 minutes until it begins to soften.
- Add the chopped broccoli and red pepper to the skillet and season with a pinch of salt and black pepper.
- Sauté the veggies for another 5-7 minutes until they are tender. Remove from heat and set aside.
4. Hollow Out Potatoes:
- Once the potatoes are done baking, remove them from the oven and let them cool slightly until they are safe to handle.
- Slice each potato in half lengthwise.
- Using a spoon, carefully scoop out the flesh of each potato, leaving a thin layer of potato still attached to the skin to form a “shell.”
- Place the scooped-out potato flesh into a large mixing bowl.
5. Make Potato Mixture:
- Mash the scooped-out potato flesh with a fork or potato masher.
- Add ½ cup almond milk, 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper to the mashed potatoes. Mix until smooth and creamy.
- Fold in the sautéed broccoli, red pepper, and onion into the mashed potato mixture.
6. Stuff and Bake Potatoes:
- Spoon the veggie and potato mixture back into the potato shells, dividing it evenly among all the potato halves.
- Place the stuffed potato halves on a baking sheet lined with parchment paper or lightly greased with olive oil.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden and slightly crispy.
7. Serve:
- Remove the twice-baked potatoes from the oven and let them cool for a few minutes before serving.
- Enjoy your delicious twice-baked veggie potatoes as a main dish or a hearty side!

Tips:

- Use evenly sized potatoes for uniform baking and easier handling.

- You can steam the broccoli beforehand to reduce the baking time.

- For extra flavor, add a sprinkle of your favorite cheese before the second bake.

- Make sure to scoop out the potato carefully to avoid tearing the skin.

- Use a fork to fluff the potato insides before mixing to create a lighter texture.

- If you prefer spicier flavors, add a pinch of red chili flakes to the vegetable mix.

Twice-baked veggie potatoes with broccoli, red pepper, and onion is a versatile and nutritious dish that is sure to please any palate. With its delightful mix of textures and flavors, it is both comforting and wholesome. Whether served as a main dish or a hearty side, this recipe is a great way to incorporate more vegetables into your diet. Enjoy this satisfying meal with family and friends, and savor the delicious taste of perfectly cooked, twice-baked potatoes.

Nutrition Facts
Serving Size130 grams
Energy
Calories 72kcal4%
Protein
Protein 2.15g1%
Carbohydrates
Carbohydrates 16g5%
Fiber 2.29g6%
Sugar 1.52g2%
Fat
Fat 3.70g4%
Saturated 0.52g2%
Cholesterol 0.00mg-
Vitamins
Vitamin A 30ug3%
Choline 13mg2%
Vitamin B1 0.08mg7%
Vitamin B2 0.05mg4%
Vitamin B3 1.09mg7%
Vitamin B6 0.31mg18%
Vitamin B9 24ug6%
Vitamin B12 0.05ug2%
Vitamin C 40mg45%
Vitamin E 0.75mg5%
Vitamin K 8ug6%
Minerals
Calcium, Ca 40mg3%
Copper, Cu 0.10mg12%
Iron, Fe 0.85mg8%
Magnesium, Mg 24mg6%
Phosphorus, P 60mg5%
Potassium, K 420mg12%
Selenium, Se 0.48ug1%
Sodium, Na 160mg11%
Zinc, Zn 0.35mg3%
Water
Water 100g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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