Veggie Loaded Twice-Baked Potatoes

There’s just something about adding extra veggies to an indulgent dish that makes it seem healthier. Zucchini muffins are much healthier than chocolate chips muffins, right? Same with carrot cake.

So by that logic (however flawed it may be), rich and cheesy twice baked potatoes loaded with bacon are made healthier by the addition of a few handful of veggies. Which means you can have two instead of one without feeling guilty. At least that’s what I tell myself, so if you disagree, please just keep that to yourself, okay?

Now, just so you know, in addition to upping the “healthiness” of these potatoes, the extra veggies add a great taste and texture. Seriously, these things are so good and they could easily count as a complete meal. (See, there IS justification for eating two at once!)

Veggie Loaded Twice-Baked Potatoes

  • 10 medium sized Russet potatoes
  • 1/2 c. milk
  • 1/3 c. sour cream
  • 1/4 c. butter, melted
  • 1 t. salt
  • 1 t. garlic powder
  • 1/2 t. black pepper
  • 1 zucchini, finely diced or shredded
  • 2 carrots, peeled and finely diced or shredded
  • 4 diced green onions
  • 1/2 – 1 lb. diced, cooked and drained bacon
  • 1 c. shredded cheddar cheese

1. Scrub potatoes and pierce several times with a fork. Place on a baking sheet and bake at 375 degrees for about an hour, until soft to the touch. Cool until easy to handle.

2. Cut potatoes in half lengthwise and scoop out the potato to with 1/4 inch of the skin, being careful to leave the skin intact. Place the scooped out potatoes in a large bowl and mash until smooth.

3. Stir milk, butter and sour cream into the potatoes until creamy. Add remaining ingredients and stir until completely combined. Spoon the filling into the potato shells.

4. Bake at 350 degrees for 15-20 minutes, until lightly browned and crisped on top. If you want the top to be extra crispy and browned, place under a broiler for about 3 to 5 minutes.

This recipe definitely makes a lot, which I do on purpose. Since it’s an involved process, I like doing a lot at once so that I can freeze half for another time or even just keep the leftovers in the fridge for lunch the next day. You could easily halve the recipe though if you’d want to.

9 thoughts on “Veggie Loaded Twice-Baked Potatoes

  1. If you replace the sour cream with plain greek yogurt you make them even healthier and even less guilt ridden. I’ve replaced sour cream with Choboni’s plain greek yogurt in all my recipes that call for the sour cream. Doesn’t really change the taste but helps the nutrition value.

  2. I made these last night with ham instead of bacon because we had some leftover. They did not disappoint and we froze what we didn’t eat last night for future meals. Great idea!

    1. Do you freeze these before you bake them, or after? I just got them all together and will be popping them into the oven soon. The filling that I licked off my fingers is already delicious! Thanks!

      1. I froze them after I baked them. Once they cooled, I put them on a baking sheet to ‘flash freeze’ each potato individually and then wrapped each one in plastic wrap. I’m sure you could freeze them without baking them first though, too. Hope yours were delicious!

        1. Thanks Rebecca! I decided to do the flash freezing before baking. I thought they were delicious, and I’m excited to have some waiting in the freezer for when company comes next. Great recipe, Kate, I’m looking forward to changing it up with the seasons.

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