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Roasted Vegetable-Stuffed Potato Skins Recipe

Roasted Vegetable-Stuffed Potato Skins Recipe
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Roasted Vegetable-Stuffed Potato Skins Recipe

Cover all of your bases by adding mixed vegetables to your next potato skin meal with this recipe.

Ingredients

  • 6 medium-sized russet potatoes, scrubbed and dried
  • 1/2 Cup whipping cream
  • 2 Tablespoons melted butter
  • salt, to taste
  • black pepper, to taste
  • 4 Cups roasted vegetables

Directions

Preheat oven to 400ºF.
 
Pierce the potatoes in several places with a fork. 
 
Place potatoes on the middle rack of the oven and bake for 45 minutes, or until they are soft all the way through when pierced with a fork. Remove from oven and let cool for 10-15 minutes.
 
While potatoes are baking, follow instructions for roasting vegetables
 
Cut each potato lengthwise and carefully scoop out insides with a spoon. 
 
In a large mixing bowl, blend potatoes, butter and cream with a whisk or hand mixer until light and airy. Vegetables should be finely chopped, then mixed with potato mixture, salt, and pepper. 
 
Place filling into each skin halve, and return to the oven for 3-5 minutes.  
 
Top with sour cream, cheddar cheese, or your favorite garnish. 
Nutritional Facts
Servings4
Calories Per Serving459
Total Fat16g24%
Sugar3gN/A
Saturated10g48%
Cholesterol48mg16%
Protein11g21%
Carbs72g24%
Vitamin A363µg40%
Vitamin B61mg60%
Vitamin C28mg46%
Vitamin D0.3µg0.1%
Vitamin E0.5mg2.4%
Vitamin K9µg12%
Calcium93mg9%
Fiber8g33%
Folate (food)73µgN/A
Folate equivalent (total)73µg18%
Iron4mg21%
Magnesium100mg25%
Monounsaturated4gN/A
Niacin (B3)4mg22%
Phosphorus251mg36%
Polyunsaturated0.8gN/A
Potassium1574mg45%
Riboflavin (B2)0.2mg13.2%
Sodium1044mg43%
Thiamin (B1)0.4mg25.5%
Trans0.2gN/A
Zinc1mg10%