Home / Freezer Friendly / Twice Baked Vegetable Potatoes
9 January, 2016

Twice Baked Vegetable Potatoes

Posted in : Freezer Friendly, Make Ahead, Side Dish on by : Pamela Reynoso

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These cute little potatoes are not only yummy but, they are full of vegetables. I usually bake the potatoes ahead of time to cut down on cooking time.  If I don’t have time ,or forget,  I just pop them in the microwave for 5 minutes, make sure to cut the skin before or they will explode.

What You Need:

6 Red Potatoes

2 Tablespoons Milk

1 Tablespoon Butter

1/2 Cup Diced Broccoli

1/2 Cup Diced Carrots

Salt and Pepper

1/4 Cup Shredded Pepper Jack Cheese

1/4 Cup Shredded Cheddar Cheese

What To Do:

Preheat the oven to 350 degrees.  Wash the potatoes and wrap them in tin foil.  Place the potatoes in the oven for about 30 minutes or until the potatoes are soft. Remove the potatoes from the oven and slice in half and set  aside to cool.  Once the potatoes are cool enough to handle, scoop out the middles of each potato and place in a bowl.  Add the butter and milk and mash together.  stir in the vegetables and sprinkle with salt and pepper.  Stir in the cheese. Using your hands, squeeze the potato mixture together and place in the potato skins. Top with a little more cheese and place in the oven for 20 minutes.