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!
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!
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 per serving
8 ServingsCalories 72kcal
Protein 2.15g
Carbohydrates 16g
Fiber 2.29g
Sugar 1.52g
Fat 3.70g
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