Vegetable Stuffed Potatoes

I know I haven’t posted a recipe in quite some time, but I’m hoping to make up for that.

I have been craving stuffed potatoes for a while now and finally make them last night. I was inspired by Max’s restaurant when I tried their vegetarian vegetable Parmesan stuffed potatoes and I immediately fell in love with them. I don’t want to toot my own horn or anything, but I love mine even more. This recipe is quite versatile which I like because you can use your own creativity to do your own thing with them, but I’m just going to talk about what I do with mine in this post.


Serving- 6 side or 3 main

5 Points Plus per 1/2 potato

3 medium baking potatoes
2 large carrots, diced
1 medium onion, chopped
2 cups broccoli florets
1/2 cup peas
1/2 cup white kernel corn
4 good sized cloves garlic, minced (I know I like garlic!)
3 tablespoons olive oil, divided
1/3 – 1/2 cup Parmesan cheese
1/3 cup light sour cream
Splash or two low fat milk
2 tsp butter
Salt and Pepper
Dash red pepper flakes

Pre-heat the oven to 425 degrees. Scrub potatoes clean (I’m experimenting with different potatoes because I prefer red potatoes but the skin is too delicate for these. I may try them again but keeping a little flesh on the sides to keep them in tact.) and coat with a teaspoon or so olive oil and poke a couple of times with a fork. Bake for an hour.
While potatoes are baking, heat 1 tablespoon on medium heat with a dash (or more if you like some heat) of red pepper flakes, once oil is heated add onion and cook until a little caramelized, they will continue cooking to fully caramelize with the other ingredients. Add carrots and cook for 2-3 minutes until starting to soften. In the meantime, rinse the broccoli in a colander and give a couple of shakes then add the wet broccoli to the pan (it helps to steam the broccoli) and sauté for 5-7 minutes, add the corn and peas and cook until heated through. Salt and pepper to taste and set aside until potatoes are ready.
Once potatoes are done cooking, take out and let cool for 5-10 minutes as they’ll be too hot to handle. Cut in 1/2 lengthwise and carefully scoop out flesh into a large bowl, use a towel or pot holder to keep your hands safe. Mash potatoes with milk, butter, and sour cream until mashed potato consistency. Carefully stir in Parmesan and vegetables and fill up skins. You can eat right away if desired or sprinkle with a little more cheese and run under the boiler.

They are so tasty that I end up eating them as a main meal.


About Shannon

I'm a 30 something Disney Addict, Healthy Living enthusiast finding my way in California's capital.
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