Veggie-Loaded Baked Potatoes

Veggie-Loaded Baked Potatoes


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Freshly-baked potatoes have been scooped out and filled up again with a medley of tender sautéed vegetables. A sprinkling of herbs completes this savory meal.

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Serving Size / Yield

4 servings


  • 4 Russet Potatoes
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 2 Tbs. Olive Oil
  • 2 Garlic Cloves, minced
  • 1/2 C. Broccoli Florets
  • 1/2 C. Frozen Green Beans, thawed
  • 1/2 C. Carrots, peeled and sliced
  • 1/2 C. Zucchini, chopped
  • 1/2 tsp. Fresh Basil Leaves, chopped
  • 1/2 tsp. Fresh Oregano, chopped

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Preheat oven to 350 degrees. Line a large baking sheet with tinfoil. Season potatoes with salt and pepper. Place potatoes on prepared baking sheet. Pierce each potato 2-3 times with a fork. Bake for 1 hour until potato insides are tender. When potatoes are 10 minutes away from being done, warm the olive oil in a large skillet over medium-high heat. Add the garlic and sauté until fragrant. Add the broccoli, green beans, carrots, and zucchini. Sprinkle vegetables with basil and oregano, season with salt and pepper, and sauté until tender. Slice open the baked potatoes and scoop out the flesh in the center. Fill each potato with about 1/2 cup of the vegetable mixture and serve.

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