Veggie Stuffed Potatoes are mixture of cheese and veggies. Veggie Stuffed Potatoes can be healthy, gluten-free and satisfying meal. Veggie Stuffed Potatoes are quick and easy. Veggie Stuffed Potatoes can be made in a big batch and served to the whole family. It is a perfect dinner on a rushed weeknight, and even makes a nice lunch for one when you’re craving something both flavorful and comforting.

Good thing is about Veggie Stuffed Potatoes, you could craft it as you like, stuff it whatever you like it. It can be hearty, healthy and satisfying meal. You could make it vegetarian and gluten-free, just takes a little creativity.

Potatoes are one of the great comfort foods. You could mold it in the any recipe as you like it, especially when stuffed with a satisfying mixture of cheese and veggies. Last night, I was feeling lazy to make a dinner and was thinking to make something quick. So, I baked potatoes, sauteed some veggies, made a cheese based stuffing and just stuff it in potatoes and my quick meal ready.

I just added more cheese as it makes potato stuffing super cheesy which I just love it. Just simple and relatively fast. If you have any favorite quick meal recipe like this, please share it with us I would love to try it.

Ingredients:

• 2-3 Large Russet Potatoes or Any Large Potatoes
• 1 cup Broccoli Florets
• 2-3 tbsp Oil
• ½ cup Sliced Zucchini
• ½ cup Sliced Carrot
• 1 cup Mix Shredded Cheese (Cheddar & Mozzarella)
• ½ tsp Ground Black Pepper
• ½ tsp Italian Seasoning
• ½ tsp Red Chili Flakes
• 2-3 tbsp Chopped Parsley
• Salt
• 2-3 tbsp Melted Butter

Method:

1. Preheat an oven on 425F or 220C.
2. Wash, clean and wipe the potatoes, then pierce the skin from all sides using a fork.
3. Place the potatoes on a microwave-safe plate and microwave it on high for 10-12 mins or until cooked tender.
4. Remove it from the microwave and let it be cool down, when cool enough to handle, cut a thin slice off from top of each potato and discard.
5. Scoop out pulp of each potatoes in to a mixing bowl, leave a medium thin shell, it should be look like a boat. Keep scooped pulp aside for later use.
6. Now heat the oil in a deep skillet or pan. Add broccoli florets, sliced zucchini, carrot and 2-3 pinch of salt. Sautee all veggies on medium flame about 3-4 minutes, do not overcook it.
7. Take the potatoes pulp bowl. Add half of sauteed veggies, shredded cheese, salt, black pepper, red chili flakes, Italian seasoning, chopped parsley and mix it well.
8. Now take each prepared potato shell and stuff the prepared mixture in it.
9. Place the all prepared potatoes on baking sheet, brush the potatoes skin with melting butter and bake it about 8-10 mins in to the preheated oven.
10. Remove it from the oven, garnish each potato with some shredded cheese, black pepper, chili flakes, chopped parsley and serve with prepared sauteed veggies and enjoy the treat.

Tips:

• You can add other veggies too like onion, squash, bell pepper etc.
• Add salt and peppers as per your taste.
• If you don’t have cheddar cheese just skip it.

Binjal Pandya

Veggie Stuffed Potatoes

Veggie Stuffed Potatoes are mixture of cheese and veggies. Veggie Stuffed Potatoes can be healthy, gluten-free and satisfying meal. Veggie Stuffed Potatoes are quick and easy.

Print Recipe Pin Recipe

Course: Appetizers &amp, Fusion International

Cuisine: World

Ingredients Method Notes

Ingredients

  

• 2-3 Large Russet Potatoes or Any Large Potatoes
• 1 cup Broccoli Florets
• 2-3 tbsp Oil
• ½ cup Sliced Zucchini
• ½ cup Sliced Carrot
• 1 cup Mix Shredded Cheese Cheddar & Mozzarella
• ½ tsp Ground Black Pepper
• ½ tsp Italian Seasoning
• ½ tsp Red Chili Flakes
• 2-3 tbsp Chopped Parsley
• Salt
• 2-3 tbsp Melted Butter

Method

 

1. Preheat an oven on 425F or 220C.
2. Wash, clean and wipe the potatoes, then pierce the skin from all sides using a fork.
3. Place the potatoes on a microwave-safe plate and microwave it on high for 10-12 mins or until cooked tender.
4. Remove it from the microwave and let it be cool down, when cool enough to handle, cut a thin slice off from top of each potato and discard.
5. Scoop out pulp of each potatoes in to a mixing bowl, leave a medium thin shell, it should be look like a boat. Keep scooped pulp aside for later use.
6. Now heat the oil in a deep skillet or pan. Add broccoli florets, sliced zucchini, carrot and 2-3 pinch of salt. Sautee all veggies on medium flame about 3-4 minutes, do not overcook it.
7. Take the potatoes pulp bowl. Add half of sauteed veggies, shredded cheese, salt, black pepper, red chili flakes, Italian seasoning, chopped parsley and mix it well.
8. Now take each prepared potato shell and stuff the prepared mixture in it.
9. Place the all prepared potatoes on baking sheet, brush the potatoes skin with melting butter and bake it about 8-10 mins in to the preheated oven.
10. Remove it from the oven, garnish each potato with some shredded cheese, black pepper, chili flakes, chopped parsley and serve with prepared sauteed veggies and enjoy the treat.

Notes

• You can add other veggies too like onion, squash, bell pepper etc.
• Add salt and peppers as per your taste.
• If you don't have cheddar cheese just skip it.