Veggie-Loaded Baked Potatoes with Sour Cream

Enjoy these hearty veggie-loaded baked potatoes topped with creamy sour cream. The recipe elevates simple baked potatoes by stuffing them with a vibrant mix of vegetables such as bell peppers, corn, and broccoli. Finished with tangy sour cream and a touch of chives, these loaded potatoes offer a delicious and nourishing meal suitable for any occasion.

Ingredients

• 4 medium potatoes
• 1 cup bell peppers, diced
• 1/2 cup corn kernels
• 1 cup broccoli florets
• 1/2 cup sour cream
• 2 tbsp chives, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash the potatoes and prick them several times with a fork to allow steam to escape.
3. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until they are tender when pierced with a fork.
4. While the potatoes are baking, heat a skillet over medium heat and sauté the bell peppers, corn, and broccoli for about 5-7 minutes, or until tender.
5. Once baked, remove the potatoes from the oven and carefully slice open each one lengthwise. Use a fork to gently fluff the insides.
6. Evenly distribute the vegetable mixture among the potatoes, then top each with a spoonful of sour cream and a sprinkle of chopped chives.
7. Serve the veggie-loaded baked potatoes while hot.

Keywords: Dinner, Vegetable, Sour Cream, Main Dish, American

Spice Rack: Salt, Pepper, Chives

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