Go Back
Print

Loaded Veggie Baked Potatoes

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 450
A hearty and nutritious dish featuring baked potatoes loaded with colorful vegetables and cheese, perfect for a satisfying meal.

Ingredients

Potatoes

  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • 1 cup broccoli florets, chopped
  • 1 diced bell pepper (any color)
  • 0.5 cup corn kernels (fresh, frozen, or canned)
  • 0.5 cup cherry tomatoes, halved
  • 1 cup shredded cheddar cheese
  • to taste Salt and pepper
  • optional sour cream, green onions, avocado, salsa (for toppings)

Instructions 

  • Preheat oven to 400°F (200°C). Wash potatoes, pierce with a fork, then bake for 45-60 minutes.
  • Steam or microwave broccoli until tender. Sauté bell pepper and corn until tender, then add cherry tomatoes for 2 minutes.
  • Let potatoes cool slightly, cut in half, and scoop out some flesh, leaving a border.
  • Mix potato flesh with broccoli, sautéed vegetables, and half of cheese. Season with salt and pepper.
  • Fill potato skins with mixture, top with remaining cheese, and bake for 10 minutes until bubbly. Add optional toppings before serving.

Notes

For extra flavor, try adding herbs like chives or parsley.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: vegetables