Veggie Stuffed Twice Baked Potato Boats

Veggie Stuffed Twice Baked Potato Boats created by Chef Jean

A yummy recipe from Cat Cora, iron chef on the Food network. I changed the recipe around a little to please me. You can use vegetables that work for you, such as leftovers!

Ready In:
1hr 25mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350°.
  • Bake the potatoes for 1 hour. Remove and let cool until able to handle. Cut each in half and scoop out the insides to create the "boats.".
  • In a large bowl, mix the insides of the potatoes with the butter or olive oil, grated cheeses and herbs, and stir until combined. Stir in all veggies, season to taste with salt and pepper and scoop mixture back into each potato half.
  • Place back into the oven and cook for about 10 minutes, or until cheese is fully melted.
  • Top with crumbled veggie bacon(along with salsa if desired), or enjoy straight from oven, serving 2 potato boats per person.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Sharon123
Contributor
@Sharon123
Contributor
"A yummy recipe from Cat Cora, iron chef on the Food network. I changed the recipe around a little to please me. You can use vegetables that work for you, such as leftovers!"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Katanashrp
    I just love the addition of the veggies although I skipped the tomato since I was making tomato salad to serve with it, but I can't wait to try it the original way. Thank you.
    Reply
  2. Katanashrp
    Veggie Stuffed Twice Baked Potato Boats Created by Katanashrp
    Reply
  3. Starrynews
    Veggie Stuffed Twice Baked Potato Boats Created by Starrynews
    Reply
  4. Starrynews
    These were great! The veggies were a delicious and healthy addition to twice baked potatoes. I omitted the salt (personal preference). I am glad I had a feeling we would like these and doubled it - should make a great lunch! Thanks for sharing!
    Reply
  5. bluemoon downunder
    Totally delicious recipe - a great blend of flavours - which I've thoroughly enjoyed for several take-to-work lunches (so easily heated in the microwave) and this morning's totally yummy breakfast. SO good when something so nutritious is also fabulously flavoursome! :) I made a few changes to meet my taste preferences: I added minced onion and garlic and a sliced leek but did include all the listed vegetables and, of course the other ingredients. I opted for yummy kalamata olives (pitted) and used regular not low fat cheese and regular bacon. What will I do differently next time? Two things: I'll be doubling the recipe so that I can stash some lunch-size single boat portions in the freezer, and I'm going to replace the tomato with mushrooms. I always buy the best tomatoes I can find but they're still often not as flavoursome as tomatoes used to be. And I do love mushrooms. Thank you for sharing this super recipe, Sharon! Made for PRMR.
    Reply
see 4 more icons / navigate / navigate-down
Advertisement