Get ready to transform the humble potato into a mouthwatering masterpiece that will have your family and friends begging for seconds! These Easy Veggie Topped Baked Spuds are not just a meal, they're an experience – crispy on the outside, fluffy on the inside, and loaded with vibrant, nutritious vegetables and melted cheese that will make your dinner table come alive with flavor and excitement.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 cup broccoli, chopped
- 1 cup bell peppers, diced
- 1 cup shredded cheese
- 1/4 cup sour cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Wash the russet potatoes thoroughly, scrubbing off any dirt.
- Pat the potatoes dry with a clean kitchen towel. Using a fork, pierce each potato several times around its surface to allow steam to escape during baking.
- Rub each potato with a light coating of olive oil and sprinkle with salt. This will help create a crispy skin.
- Place the potatoes directly on the middle oven rack and bake for 45-50 minutes, or until they are tender when pierced with a fork and the skin is crisp and golden.
- While potatoes are baking, prepare the vegetables. Chop the broccoli into small florets and dice the bell peppers into uniform small pieces.
- About 10 minutes before the potatoes are done, sauté the chopped vegetables in a pan with a little olive oil, seasoning with salt and pepper until they are tender-crisp.
- Once potatoes are fully cooked, remove from oven and let rest for 2-3 minutes. Carefully slice each potato open lengthwise.
- Fluff the inner potato flesh with a fork, creating a soft, inviting texture.
- Top each potato with the sautéed vegetables, sprinkle generously with shredded cheese.
- Return the topped potatoes to the oven for 2-3 minutes to melt the cheese.
- Remove from oven, add a dollop of sour cream on top, and serve immediately while hot and fresh.
Tips
- Choose the right potatoes: Large russet potatoes work best due to their high starch content and ability to create a crispy exterior.
- Don't skip the olive oil and salt rub: This creates that irresistible golden, crispy skin that makes baked potatoes truly special.
- Pierce your potatoes thoroughly: Multiple fork punctures help steam escape and prevent potential potato explosions in the oven.
- Sauté vegetables quickly to maintain their color and nutrients: Cook just until tender-crisp to preserve maximum flavor and nutritional value.
- Time your cheese melting carefully: Adding cheese in the last 2-3 minutes ensures it's perfectly melted without becoming overly greasy.
- Serve immediately: These loaded potatoes are best enjoyed hot, right out of the oven when the cheese is still gooey and the potato is steaming.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
