Veggie Spud Recipe
Recipe information
Make Veggie Spud in just 1h 15m. A baked potato with sautéed vegetables and cheese.
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Ingredients
Potatoes
Vegetables
Cheese
Preparation of Potatoes
1. Preheat the Oven
Preheat your oven to 425°F (220°C).
2. Prepare the Potatoes
Wash the Russet potatoes thoroughly under cold water. Pat them dry with a paper towel.
3. Season the Potatoes
Using a fork, poke several holes into each potato to allow steam to escape during baking. Rub each potato with olive oil and sprinkle with salt and black pepper.
4. Bake the Potatoes
Place the prepared potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until the potatoes are tender when pierced with a fork.
Preparation of Vegetables
5. Chop the Vegetables
While the potatoes are baking, chop the bell peppers, zucchini, onion, and mushrooms into small pieces. Mince the garlic cloves.
6. Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until they're fragrant.
Assemble the Veggie Spud
8. Combine and Bake Again
Once the potatoes are done, carefully slice them open lengthwise and fluff the insides with a fork. Spoon the sautéed vegetables into each potato and top with shredded cheese.
Serving
10. Serve Immediately
Remove the Veggie Spuds from the oven, let them cool slightly, and serve hot. Enjoy your delicious baked potato topped with sautéed vegetables and cheese!
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