VEGGIE STUFFED BAKED POTATOES
Baked potatoes stuffed with saute'd yellow squash, mushrooms, garlic and onions. YUM... delicious and very filling. You could make a meal out of one of these. Vegetarians will also love this recipe.
Provided by Realtor by day
Categories Potato
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
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.
VEGGIE-STUFFED POTATOES
Marinated artichoke hearts are an unusual addition to these impressive packed potatoes from Jennifer Andrzejewski of Grizzly Flats, California. Bacon, cheese, sour cream and broccoli round out the savory flavor.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
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 :
STUFFED JACKET POTATOES
A simple baked potato recipe to get kids in the kitchen - this is easy to follow and great for teaching
Provided by Good Food team
Categories Side dish, Snack
Time 1h35m
Number Of Ingredients 5
Steps:
- Equipment you will need: medium mixing bowl, small mixing bowl, dessertspoon, fork, baking tray, grater, oven gloves.
- Get an adult to heat the oven to 200C/180C fan/gas 6 and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
- To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
- Using the fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
- Using the spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.
Nutrition Facts : Calories 274 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
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15+ SATISFYING VEGETARIAN STUFFED POTATOES | OH MY VEGGIES
From ohmyveggies.com
Estimated Reading Time 3 mins
- Green Goddess Baked Potatoes. These baked sweet potatoes are filled with a mix of veggies, chickpeas, and creamy yogurt-based green goddess dressing.
- The Ultimate Loaded Sweet Potato. Photo Credit: www.deliciouseveryday.com. This vegan friendly stuffed sweet potato is filled with spicy black beans and topped with a deliciously creamy Cashew Lime Cream.
- Stuffed Vegan Mexican Sweet Potatoes. These yummy Mexican inspired stuffed potatoes are loaded with peppers, onions, corn, and plenty of Tex Mex seasonings.
- Sweet Potatoes Stuffed with Spicy Chickpeas and Tahini. Photo Credit: www.vegkitchen.com. These tasty Mediterranean inspired sweet potatoes are stuffed with spicy chickpeas and a creamy tahini sauce.
- Vegan Twice-Baked Sweet Potatoes with Pineapple and Coconut. Photo Credit: toasterovenlove.com. These healthy sweet potatoes from Toasted Oven Love pack some extra sweetness, thanks to a filling of juicy pineapple chunks, raisins, and crunchy pecans, all topped with a drizzle of coconut butter.
- Black Bean Chipotle Stuffed Sweet Potatoes. Photo Credit: www.makingthymeforhealth.com. Smoky Tex-Mex spiced beans and sweet potatoes are a match made in heaven in this hearty main dish from Making Thyme for Health.
- Thai Stuffed Sweet Potato Skins | Floating Kitchen. Photo Credit: www.floatingkitchen.net. Thai spices and creamy peanut sauce make these sweet potato skins from Floating Kitchen both meal-worthy and irresistible.
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- Protein-Packed Twice-Baked Potatoes (V/GF) Photo Credit: passtheplants.com. Hearty red lentils and tofu bacon pack tons of protein into these vegan twice baked potatoes from Eat Within Your Means.
- Baked Sweet Potatoes Stuffed with Chickpea Chili. Photo Credit: thevegan8.com. When a plain old bowl of chili won't cut it, make these spicy chickpea chili stuffed sweet potatoes from The Vegan 8.
VEGETARIAN STUFFED POTATOES - SOBEYS INC.
From sobeys.com
3.3/5 (3)Total Time 45 minsEstimated Reading Time 1 minCalories 520 per serving
- Preheat oven to 375°F (190°C). Pierce each potato several times with a fork. Microwave on high for 8 to 10 min. or until fork tender. Meanwhile, blanch rapini in a saucepan of boiling water for 2 min. Drain, rinse under cold water and spread on paper towel to dry.
- Combine beans, milk, salt, pepper and garlic in the bowl of a food processor; pulse until mixture is smooth. Cut each potato in half lengthwise. Scoop the flesh into the food processor (keeping the skins intact) and add butter; pulse just until smooth and well combined. Gently stir in rapini, pine nuts and raisins.
- Divide potato mixture evenly between potato shells and top each filled potato with an equal amount of Parmesan cheese. Bake for 15 min. or until heated through.
VEGETARIAN STUFFED BAKED POTATOES - STEPHANIE KAY
From kaynutrition.com
Cuisine VegetarianTotal Time 1 hrCategory MainsCalories 403 per serving
- Preheat oven to 400°F. Prick potatoes all over with a fork, rub with oil, and season generously with salt and pepper.
- Place potatoes directly on an oven rack and roast until soft when squeezed and skin is crisp, about 60–75 minutes. While the potatoes are cooking, prepare the yogurt sauce and lentil filling.
- In a small bowl, combine yogurt, lemon juice, herbs and a pinch of salt and pepper, stir to combine, and set aside.
- In small pot, combine lentils with 3 cups of water and a pinch of salt. Bring water to a boil, reduce to simmer and cook for 20 minutes or until lentils are tender. Once cooked, strain, rinse and set aside.
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