Veggie-Loaded Baked Potatoes with Sour Cream

Veggie-Loaded Baked Potatoes with Sour Cream

Fluffy baked russets piled high with crisp-tender vegetables and a dollop of cool sour cream.

Total 1 hr 25 min Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Russet potatoes are baked until the skins turn crackly and the insides go soft and fluffy, then split and topped with a colorful mix of sautéed and fresh vegetables. A generous spoonful of sour cream and melted cheese finishes each one, making this a filling vegetarian dinner or hearty side. The toppings can be swapped based on what's in the fridge, making it a flexible way to use up produce.

Ingredients

  • 4 russet potatoes, scrubbed
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1 cup broccoli florets, chopped small
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, diced
  • 1 cup zucchini, diced
  • 1/2 cup corn kernels
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 3/4 cup sour cream
  • 2 tablespoons chives, chopped
  • 2 tablespoons butter

Method

  1. Preheat the oven to 425°F. Pierce each potato several times with a fork, rub with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon salt.

  2. Place potatoes directly on the oven rack or on a baking sheet and bake until a knife inserted into the center meets no resistance.

  3. About 15 minutes before the potatoes finish, heat the remaining 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add the broccoli, bell pepper, and onion, and sauté until softened.

  4. Add the zucchini, corn, and garlic to the skillet and cook, stirring occasionally, until the zucchini is tender.

  5. Season the vegetables with the remaining 1/2 teaspoon salt and the black pepper, then remove the skillet from the heat.

  6. Remove the baked potatoes from the oven and let cool slightly for 5 minutes, then slice each one open lengthwise and fluff the inside with a fork.

  7. Add a small pat of butter to each potato and let it melt into the fluffed flesh.

  8. Top each potato with the sautéed vegetable mixture and sprinkle with shredded cheddar cheese.

  9. Finish each potato with a dollop of sour cream and a sprinkle of chopped chives before serving.

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    Veggie-Loaded Baked Potatoes with Sour Cream

    Russet potatoes are baked until the skins turn crackly and the insides go soft and fluffy, then split and topped with a colorful mix of sautéed and fresh vegetables. A generous spoonful of sour cream and melted cheese finishes each one, making this a filling vegetarian dinner or hearty side. The toppings can be swapped based on what's in the fridge, making it a flexible way to use up produce.

    1 hr 25 min 4 servings 420 cal

    Ingredients

    • 4 russet potatoes, scrubbed
    • 2 tablespoons olive oil, divided
    • 1 teaspoon salt, divided
    • 1 cup broccoli florets, chopped small
    • 1 cup red bell pepper, diced
    • 1/2 cup red onion, diced
    • 1 cup zucchini, diced
    • 1/2 cup corn kernels
    • 2 cloves garlic, minced
    • 1/4 teaspoon black pepper
    • 1 cup shredded cheddar cheese
    • 3/4 cup sour cream
    • 2 tablespoons chives, chopped
    • 2 tablespoons butter

    Method

    1. 1

      Preheat the oven to 425°F. Pierce each potato several times with a fork, rub with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon salt.

    2. 2

      Place potatoes directly on the oven rack or on a baking sheet and bake until a knife inserted into the center meets no resistance.

    3. 3

      About 15 minutes before the potatoes finish, heat the remaining 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add the broccoli, bell pepper, and onion, and sauté until softened.

    4. 4

      Add the zucchini, corn, and garlic to the skillet and cook, stirring occasionally, until the zucchini is tender.

    5. 5

      Season the vegetables with the remaining 1/2 teaspoon salt and the black pepper, then remove the skillet from the heat.

    6. 6

      Remove the baked potatoes from the oven and let cool slightly for 5 minutes, then slice each one open lengthwise and fluff the inside with a fork.

    7. 7

      Add a small pat of butter to each potato and let it melt into the fluffed flesh.

    8. 8

      Top each potato with the sautéed vegetable mixture and sprinkle with shredded cheddar cheese.

    9. 9

      Finish each potato with a dollop of sour cream and a sprinkle of chopped chives before serving.