Veggie Loaded Baked Potato
Indulge in the ultimate comfort food with these Veggie Loaded Baked Potatoes! Perfectly baked and stuffed with a rainbow of nutritious vegetables, hearty black beans, and melted cheddar cheese, this dish offers a delicious way to sneak more veggies into your diet. Top it off with creamy yogurt and fresh chives for an extra burst of flavor. These baked potatoes are not only satisfying but also pack a nutritional punch, making them a fantastic choice for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 large russet potatoes
- 1 cup cooked black beans
- 1 cup corn kernels
- 1 cup chopped bell peppers (red and yellow)
- 1 cup chopped broccoli
- 1 cup shredded cheddar cheese (or vegan cheese)
- 1/2 cup plain yogurt (or vegan yogurt)
- 2 tbsp chopped chives
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C). Wash the potatoes, prick them several times with a fork, coat lightly with olive oil, and season with salt.
- Wrap each potato in aluminum foil and place on a baking sheet. Bake for 45 to 60 minutes until tender.
- While the potatoes bake, mix black beans, corn, bell peppers, and broccoli in a bowl. Season with salt and pepper.
- Once cooked, remove potatoes from the oven and let cool slightly. Cut each potato in half lengthwise and gently mash the insides.
- Fill each potato half with the vegetable mixture and top with shredded cheese.
- Return to the oven for about 10 minutes until the cheese melts and is slightly golden.
- Serve warm topped with yogurt and chives.
Nutrition
- Serving Size: 1 stuffed potato (approximately 300g)
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg
Find it online: https://tastyamelia.com/veggie-loaded-baked-potato/