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Veggie Loaded Twice-Baked Potatoes

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Keyword: baked potatoes

Ingredients

  • 10 medium sized Russet potatoes
  • 1/2 cup milk
  • 1/3 cup sour cream
  • 1/4 cup butter, melted
  • 1 tsp garlic powder
  • 1/2 tsp black powder
  • 1/2 tsp 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 cup shredded cheddar cheese

Instructions

  • 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.
  • 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.
  • 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.
  • 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.

Notes

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.