Twice-baked veggie potatoes with broccoli, red pepper and onion
Twice-baked veggie potatoes are filled with a creamy mixture of broccoli, red pepper, and onion, creating a hearty yet healthy dish. Baked until golden, they make a fulfilling main or side for any meal.
Cook time 45 min
Prep time 20 min
Ingredients:
1/2 cup broccoli1 red pepper
4 potatoes
2 tbsp olive oil
1/2 tsp salt
1/2 cup almond milk
1/4 cup onion
1/4 tsp black pepper
1/2 tsp garlic powder
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.
Instructions:
- Preheat your oven to 400°F (200°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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.
Twice-baked veggie potatoes with broccoli, red pepper and onion FAQ:
Bake the potatoes at 400°F (200°C) for 45-60 minutes, or until they are tender when pierced with a fork.
Potatoes are done when they yield easily to a fork and feel soft inside. If unsure, you can check by piercing one with a fork; it should slide in without resistance.
Yes, you can store leftover twice-baked potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
You can substitute almond milk with any non-dairy milk like soy milk, oat milk, or coconut milk. Alternatively, dairy milk or cream can be used if not following a vegan diet.
Use medium-sized russet or Idaho potatoes for best results, as they hold their shape and provide a fluffy texture when baked.
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.
Nutrition per serving
8 ServingsCalories 72kcal
Protein 2.15g
Carbohydrates 16g
Fiber 2.29g
Sugar 1.52g
Fat 3.70g
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