Description
Delightfully fluffy baked potatoes stuffed with a vibrant mixture of mushrooms and colorful veggies for a comforting yet adventurous meal.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup button or cremini mushrooms, diced
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1/2 cup fresh parsley or chives, chopped
- 1/2 cup cream cheese or sour cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and dry the potatoes thoroughly, poking holes in them with a fork.
- Wrap each potato in aluminum foil and place on a baking sheet.
- Bake for 45-60 minutes until tender when pierced with a fork.
- Heat olive oil in a skillet over medium heat.
- Add diced onions and mushrooms; sauté until golden and soft, about 5-7 minutes.
- Stir in diced bell peppers and zucchini until just tender.
- Mix in herbs and season with salt and pepper, then stir in cream cheese or sour cream.
- Remove the baked potatoes from the oven and cut them open lengthwise.
- Stuff each potato with the vegetable mixture generously.
- Return to the oven for an additional 10-15 minutes.
- Serve warm, garnished with extra sour cream or fresh herbs.
Notes
Customize the stuffing with your favorite spices and vegetables. Make-ahead options are available for the stuffing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: stuffed baked potatoes, vegetarian recipe, comfort food, mushrooms, healthy dinner