Vegetarian Oven Baked Potato

Elevate your meatless dinner game with this hearty and flavorful Vegetarian Oven Baked Potato recipe! Featuring perfectly crisped russet potato skins stuffed with a creamy, cheesy medley of steamed broccoli, red bell peppers, and savory seasonings, this dish is a true comfort food masterpiece. The addition of sour cream adds a luscious texture, while a generous topping of shredded cheddar cheese creates an irresistible golden crust in the oven. Garnished with fresh green onions, these loaded potatoes are not only visually stunning but also packed with nutrients, making them a satisfying main course or a show-stopping side dish. With just 15 minutes of prep time and simple oven-baking techniques, this recipe is perfect for busy weeknights or a cozy weekend meal. Whether you're a vegetarian or simply looking for a delicious way to enjoy baked potatoes, this recipe is guaranteed to delight!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 pieces large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup cheddar cheese, shredded
• 0.5 cup sour cream
• 0.25 cup green onions, chopped
• 0.5 cup red bell pepper, diced
• 1 cup broccoli florets, steamed and chopped
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash and scrub the russet potatoes under running water thoroughly to remove any dirt and pat them dry with a clean towel.

Step 3

Using a fork, pierce each potato several times around to ensure even cooking.

Step 4

Rub each potato with olive oil, then season with salt and black pepper.

Step 5

Place the potatoes directly on the oven rack and bake for about 50 to 60 minutes, or until the potatoes are fork-tender and the skins are crisp.

Step 6

While the potatoes are baking, prepare the filling. In a medium-sized bowl, combine the steamed and chopped broccoli, diced red bell peppers, cheddar cheese, garlic powder, onion powder, and a pinch of salt and pepper.

Step 7

Once the potatoes are done baking, remove them from the oven and let them cool slightly for about 5 minutes.

Step 8

Carefully slice the top third off each potato lengthwise and gently scoop out the flesh into the bowl with the vegetable mixture, leaving a small border inside the skins.

Step 9

Mash the potato flesh with the vegetable mixture and stir in the sour cream until everything is well combined.

Step 10

Spoon the mixture back into the potato skins, mounding it on top if necessary, and place them back on a baking sheet.

Step 11

Return the stuffed potatoes to the oven and bake for an additional 10 to 15 minutes until the tops are golden and bubbly.

Step 12

Garnish the baked potatoes with chopped green onions before serving.

Step 13

Serve the baked potatoes hot as a main dish or a hearty side.

Nutrition Facts

Serving size	(1413.4g)

Amount per serving	% Daily Value*
Calories	1701.4

Total Fat 88.9g	0%
Saturated Fat 44.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 177.5mg	0%
Sodium 3280.1mg	0%
Total Carbohydrate 182.1g	0%
Dietary Fiber 26.2g	0%
Total Sugars 19.7g
Protein 57.0g	0%

Vitamin D 24IU	0%
Calcium 1156.9mg	0%
Iron 10.1mg	0%
Potassium 4696.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 13.0%

Carbs: 41.5%