Roasted Vegetable-Stuffed Potato Skins Recipe

Roasted Vegetable-Stuffed Potato Skins Recipe
Staff Writer
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.

4
Servings
276
Calories Per Serving
Deliver Ingredients

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

Total Fat
11g
16%
Sugar
6g
7%
Saturated Fat
3g
13%
Cholesterol
18mg
6%
Carbohydrate, by difference
35g
27%
Protein
8g
17%
Vitamin A, RAE
45µg
6%
Vitamin C, total ascorbic acid
8mg
11%
Calcium, Ca
127mg
13%
Choline, total
4mg
1%
Fiber, total dietary
7g
28%
Fluoride, F
1µg
0%
Folate, total
1µg
0%
Iron, Fe
3mg
17%
Magnesium, Mg
2mg
1%
Phosphorus, P
23mg
3%
Selenium, Se
1µg
2%
Sodium, Na
554mg
37%
Water
19g
1%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.