A loaded vegetable baked potato recipe full of fresh vegetables and heart warming goodness! Perfect for cold nights or getting rid of cravings!
Who doesn’t love potatoes?? I know I have potatoes at least once a week in some form or fashion.
Potatoes have been demonized constantly by the main media for being “unhealthy” and a “simple carb.” Fresh grown potatoes are incredibly high in potassium, vitamin C, and FIBER (especially if you eat the skin).
Potassium is a mineral that your body needs in order to function correctly. If you go back to Biology class, potassium specifically effects your blood pressure in relation to fluid status, muscle contractions, and nerve function. This means that eating the RDI (reference daily intake) of potassium every day can help with proper heart and muscle function. Don’t skip out on the potatoes!
Potatoes also are very inexpensive and can be cooked DOZENS of ways. But for today we are going to be making the Loaded Vegetable Baked Potato.
Loaded Vegetable Baked Potato – No Meat
Ingredients
- 3-4 large russet potatoes about 4 inches long
- 2 cup broccoli fresh or frozen
- 2 medium yellow squash
- 1 large red bell pepper
- 1 8 oz mushrooms
- 1 medium onion white yellow, or red
- 4 cloves garlic
- 2 tsp paprika
- 1/4 cup low sodium soy sauce
- salt and pepper to taste
- 2-3 green onions
- 1/2 cup dairy free cheese sauce or cheese of choice optional
- 1/4 cup dairy free sour cream or sour cream of choice optional
Instructions
- Wash all your vegetables!
For the Potatoes
- Method 1 Oven: Preheat oven to 425F. Prick washed potatoes with fork to create small pinholes all over each potato, place on baking sheet or in oven safe dish and bake on middle rack at 425F for 50-60 minutes until soft when knife inserted.
- Method 2 Instant Pot: Prick washed potatoes with fork to create small pinholes all over each potato, place on metal trivet or steam basket inside Instant Pot, close lid and set to seal. Select manual, high pressure and cook for 15 minutes, allow for natural release(usually about 10-15 minutes).
For the Vegetables
- Preheat oven to 425F.
- Cut broccoli, squash, bell pepper, mushrooms, and onion into bite sized pieces(about 1inches or 1.5inches). Alternatively, you can purchase pre-cut vegetables in most cases.
- Line baking sheet with parchment paper or non-slip mat.
- Add all cut veggies to baking sheet, sprinkle minced garlic, salt and pepper to taste, paprika, and low sodium soy sauce. Mix everything together using a spoon or your hands! OR, you can place all cut vegetables into a large baggie or mixing bowl, add seasonings, and stir/shake. Then place unto lined baking sheet). Optional: spray tops of vegetables with oil cooking spray.
- Bake on middle rack at 425F for 20 minutes or until desired doneness. Most of the vegetables should be browned on top. (tip: if cooking potatoes using method 1; cook the potatoes for the first 30-40 minutes then move to upper rack and place vegetables on middle rack to save time!)
How to Assemble
- Cut potatoes 3/4th the way through lengthwise. Use fork to fluff insides and create “the cave.”
- Optional: add dairy free cheese sauce, or other cheese of choice to “cave” opening, I used my own dairy free cheese sauce.
- Add heaping scoop of vegetables to top. Roughly 1 cup.
- Optional: top with dairy free sour cream or dressing of choice. I used my own dairy free sour cream recipe.
Notes
