Roasted Vegetable-Stuffed Potato Skins Recipe

Staff Writer
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.

4
Servings
459
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. 

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.

Nutritional Facts

Total Fat
16g
24%
Sugar
3g
N/A
Saturated Fat
10g
48%
Cholesterol
48mg
16%
Protein
11g
21%
Carbs
72g
24%
Vitamin A
363µg
40%
Vitamin B6
1mg
60%
Vitamin C
28mg
46%
Vitamin D
0.3µg
0.1%
Vitamin E
0.5mg
2.4%
Vitamin K
9µg
12%
Calcium
93mg
9%
Fiber
8g
33%
Folate (food)
73µg
N/A
Folate equivalent (total)
73µg
18%
Iron
4mg
21%
Magnesium
100mg
25%
Monounsaturated
4g
N/A
Niacin (B3)
4mg
22%
Phosphorus
251mg
36%
Polyunsaturated
0.8g
N/A
Potassium
1574mg
45%
Riboflavin (B2)
0.2mg
13.2%
Sodium
1044mg
43%
Thiamin (B1)
0.4mg
25.5%
Trans
0.2g
N/A
Zinc
1mg
10%

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