May 19, 2010

Vegetable-Stuffed Baked Potato

My mother used to make something similar to this when I was younger and I have been craving it recently. This is filling and very healthy. I have also made it adding cooked carrots to the mixture, which is a nice addition.


  • Large Russett potatoes
  • Olive oil, for coating
  • Sea salt, to taste
  • Garlic powder, to taste
  • Broccoli
  • Cauliflower
  • Cheese (I used a combination of mozzarella and Romano)
  • Sour cream
  • Cooked bacon, chopped
  • Shredded cheddar cheese, for topping

  • Preheat oven to 350 degrees.
  • Place rack in middle of oven. Place a foil-lined baking sheet under the middle rack to catch any drippings.
  • Scrub potatoes with a stiff brush in water well. Pat dry.
  • Poke 8 to 12 deep holes in the potatoes.
  • Coat potatoes with olive oil and season with salt and garlic powder.
  • Place potatoes directly on oven rack.
  • Bake for 1 hour and 15 minutes. If you are using 4 potatoes or more, you may want to increase the time for an additional 15 minutes.
  • In the meantime, boil cut up broccoli and cauliflower in water, until tender.
  • In a large bowl, mix cooked vegetables, mozzarella and Romano cheese and sour cream together. Season with sea salt.
  • Remove baked potatoes from oven and set aside. Turn off the oven and place cooked vegetables in the oven until the cheese is melted.
  • Cut open the potatoes (watch out for steam). Make slits in the sides of the cooked potatoes (so filling can penetrate).
  • Spoon vegetable mixture in the middle.
  • Top with cooked bacon and cheddar cheese.
  • Enjoy!

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