Garden Stuffed Baked Potatoes

Transform your dinner table with these irresistible Garden Stuffed Baked Potatoes, a hearty and wholesome twist on the classic comfort food. Perfectly baked russet potatoes serve as the base for a vibrant medley of sautéed zucchini, red bell pepper, and spinach, all infused with aromatic garlic. This creamy and cheesy filling, featuring sour cream and sharp cheddar, is nestled back into the crispy potato skins for a satisfyingly rich bite packed with garden-fresh flavors. Easy to prepare and bursting with color, these stuffed potatoes are a versatile dish, ideal as a vegetarian main course or a delicious side. Garnished with sliced scallions for a fresh finish, this recipe delivers a winning combination of crisp, creamy, and cheesy textures. Perfect for weeknights or special occasions!

Nutriscore Rating: 70/100

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
• 1 teaspoon black pepper
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup zucchini, finely diced
• 1 cup red bell pepper, finely diced
• 1 cup baby spinach, chopped
• 1 cup shredded cheddar cheese
• 0.5 cup sour cream
• 2 tablespoons scallions, sliced

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.

Step 3

Brush the potatoes with 1 tablespoon of olive oil and sprinkle evenly with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 4

Place the potatoes directly on the oven rack or on a baking sheet, and bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a knife.

Step 5

While the potatoes are baking, prepare the garden vegetable filling. Heat the remaining 1 tablespoon of olive oil and butter in a skillet over medium heat.

Step 6

Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.

Step 7

Add the diced zucchini and red bell pepper to the skillet and sauté for 4 to 5 minutes, or until they are tender.

Step 8

Stir in the chopped spinach and cook for an additional 2 minutes, or until wilted. Season with the remaining salt and pepper. Remove the vegetables from the heat and set aside.

Step 9

When the baked potatoes are done, remove them from the oven and let them cool for 5 minutes. Carefully cut each potato in half lengthwise and scoop out most of the flesh into a mixing bowl, leaving a thin layer inside the skins to help them hold their shape.

Step 10

Mash the scooped-out potato flesh with a fork until smooth. Mix in the sour cream and shredded cheddar cheese. Fold in the sautéed vegetables until well combined.

Step 11

Spoon the filling back into the potato shells, mounding it slightly. Place the stuffed potatoes on a baking sheet.

Step 12

Return the stuffed potatoes to the oven and bake for an additional 10 to 15 minutes, or until the filling is heated through and the cheese is melted.

Step 13

Remove the potatoes from the oven and garnish them with sliced scallions. Serve immediately and enjoy!

Nutrition Facts

Serving size	1630.3 grams (1630.3g)

Amount per serving	% Daily Value*
Calories	1926

Total Fat 112.90g	145%
Saturated Fat 57.10g	286%
Polyunsaturated Fat 3.40g
Cholesterol 244mg	81%
Sodium 3435mg	149%
Total Carbohydrate 184.10g	67%
Dietary Fiber 26.80g	96%
Total Sugars 25.60g
Protein 57.80g	116%

Vitamin D 5IU	23%
Calcium 1167mg	90%
Iron 11mg	59%
Potassium 5019mg	107%

*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: 51.2%

Protein: 11.7%

Carbs: 37.1%