Twice Baked Potatoes
Written by Rachel, Posted in Baking, Cheese, Dinner, Gluten Free, Lunch, Main Dishes, Potatoes, Roasting, Sides, Vegetables, Vegetarian
Twice Baked Potatoes
Recipe Type: Side, Appetizer, Main
Author:
Prep time:
Cook time:
Total time:
Serves: 2-4
Twice baked potatoes are jazzed up with broccoli, carrot, bell peppers, tomato… and of course cheese!
Ingredients
- 2 large potatoes (Russets if you have ’em), halved lengthwise
- 1 bell pepper, diced
- 1 C broccoli (about 1 head), chopped or diced
- 1 carrot, grated
- 1 onion, diced
- 2 cloves roasted garlic (or 1 t garlic powder, or both!!)
- 3 T plus 1 t olive oil
- 1/2 t smoked paprika
- 1/2 t sweet paprika
- 3/4 t salt
- 1/4 t pepper
- 1/2 t onion powder
- 1/2 t chili powder
- 1/4 C Greek yogurt
- 10 cherry tomatoes (or 5 cherry and 1 small regular tomato), chopped
- 3/4 C cheese, grated
Instructions
- Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
- In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
- Remove potatoes from oven. Cut around edge, leaving a 1/4″ wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, 1/2 C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).
Notes
Serves 2 if it’s more of a main or large side course. Can serve 4 if it’s a side and each person gets a half.[br] Prep and veggie cooking can be done while the potatoes roast.
