Veggie Loaded Baked Potatoes recipe
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Veggie Loaded Baked Potatoes recipe

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Elevate the humble baked potato to a hearty and wholesome meal with these Veggie Loaded Baked Potatoes! Crisp-skinned baked potatoes, loaded with a colorful array of nutritious veggies, creamy sour cream, tangy cheese, and fresh herbs. Customize your toppings to suit your taste, and enjoy a satisfying and flavorful dish that’s perfect for lunch, dinner, or a cozy weeknight meal.

Ingredients:

  • 4 large russet potatoes
  • Olive oil, for brushing
  • Salt and black pepper, to taste
  • 1 cup broccoli florets, steamed
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, diced
  • 1/2 cup corn kernels, cooked
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup sliced black olives
  • 1/2 cup shredded cheddar cheese
  • Sour cream, for serving
  • Fresh parsley or chives, chopped, for garnish

Instructions:

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry with paper towels.
  2. Prepare the Potatoes: Using a fork, pierce the potatoes several times on all sides. This allows steam to escape while baking. Brush the potatoes with olive oil and season generously with salt and black pepper. Place them on a baking sheet lined with parchment paper.
  3. Bake the Potatoes: Transfer the baking sheet to the preheated oven and bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork and the skins are crispy.
  4. Prepare the Veggie Toppings: While the potatoes are baking, prepare your veggie toppings. Steam the broccoli florets until tender, and cook the corn kernels if using fresh corn. Chop the cherry tomatoes, bell pepper, and slice the black olives.
  5. Assemble the Loaded Potatoes: Once the potatoes are baked, remove them from the oven and let them cool slightly. Slice each potato open lengthwise and fluff the insides with a fork. Top each potato with steamed broccoli florets, cherry tomatoes, diced bell pepper, corn kernels, black beans, sliced black olives, and shredded cheddar cheese.
  6. Serve: Serve the Veggie Loaded Baked Potatoes hot, with a dollop of sour cream on top and a sprinkle of chopped fresh parsley or chives for garnish.

Enjoy the wholesome goodness of Veggie Loaded Baked Potatoes, a delicious and nutritious meal that’s sure to satisfy your hunger and delight your taste buds!

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