Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Creamy Veggie Stuffed Potato #RSC Recipe
    Lost? Site Map

    Creamy Veggie Stuffed Potato #RSC

    Creamy Veggie Stuffed Potato #RSC. Photo by Mia's Domain

    1/1 Photo of Creamy Veggie Stuffed Potato #RSC

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Mia's Domain's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. Potatoes have had some bad press for being fattening, but it isn't the potato's fault - it's what we do to it! There's nothing more comforting than a steaming hot, fluffy baked baked, stuffed with warm creamy veggies topped with fresh Monterrey Jack Cheese. It's simple to prepare and so versatile for any occasion. The oven will all the work for you and no mess to clean up. Enjoy!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 400°F.
    2. 2
      Wrap potatoes individually with Reynolds foil wrap and add to a large baking sheet. On a large bowl, combine zucchini, tomato, corn, onion, black beans. Drizzle with olive oil and season to taste with sea salt and black pepper. Place a 16" piece of foil wrap on the baking sheet next to the potatoes shiny side up. Place all the veggies in the middle. Fold all the edges in to secure. Bake potatoes and veggies for 20 to 30 minutes or until soften.
    3. 3
      Open veggie pouch and drain off excess liquid. Add three tablespoons of soft cream cheese. Stir to combine. Open foil wrap on the potatoes to expose the top (refer to picture). Slice potato down the center and fill with veggies. Sprinkle grated cheese over the filling and broil for 2 minutes on high or until the cheese has melted and started to brown.

    Ratings & Reviews:


    Nutritional Facts for Creamy Veggie Stuffed Potato #RSC

    Serving Size: 1 (428 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 486.5
    Calories from Fat 212
    Total Fat 23.6 g
    Saturated Fat 9.1 g
    Cholesterol 37.1 mg
    Sodium 235.8 mg
    Total Carbohydrate 55.1 g
    Dietary Fiber 9.1 g
    Sugars 7.9 g
    Protein 17.4 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes