Overstuffed Twice-Baked Potatoes with Smoked Cheddar
Need a gluten free and lacto ovo vegetarian side dish? Overstuffed Twice-Baked Potatoes with Smoked Cheddar could be a spectacular recipe to try. One serving contains 270 calories, 15g of protein, and 8g of fat. This recipe serves 4. For $1.13 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. 39 people were impressed by this recipe. If you have silken tofu, button mushrooms, potatoes, and a few other ingredients on hand, you can make it. It is brought to you by Oh My Veggies. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is great. Similar recipes include Make-Ahead Overstuffed Burrito with Mushrooms, Cheddar and Tomato Rice, Smoked Cheddar Mac & Cheese with Baked BBQ Tofu, and Cheddar Twice-Baked Potatoes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 70 minutes
Ingredients:
1 small crown of broccoli, cut into small florets and steamed until tender
4 large button mushrooms, sliced
1/2 cup grated smoked cheddar cheese
1/2 Tbsp. olive oil
1 small onion, thinly sliced
4 medium baked potatoes, scrubbed, dried, and pierced
salt and pepper to taste
1/3 cup low-fat sour cream or soft silken tofu
Paprika (I like to use smoked for more flavor)
Equipment:
oven
baking sheet
frying pan
Cooking instruction summary:
Pre-heat oven to 350 degrees. Spray potatoes with small amount of olive oil and sprinkle with salt and pepper. Place on baking sheet and bake for about an hour, or until skin is crisp and inside is tender. Cool slightly.While potatoes are cooking, heat olive oil in small skillet over medium heat. Add mushrooms and onion and dash of salt. Saute until browned, about 10 minutes. Remove from heat.Scoop insides out of potatoes, careful not to break skin. Using a fork, combine potato insides with smoked cheddar and sour cream/tofu until well-mixed and fairly smooth. Stir in mushrooms, onions, and steamed broccoli. Divide mixture evenly into potato skins and sprinkle with paprika. Return to oven for about 10 minutes or until golden and cheese is melted.
Step by step:
1. Pre-heat oven to 350 degrees. Spray potatoes with small amount of olive oil and sprinkle with salt and pepper.
2. Place on baking sheet and bake for about an hour, or until skin is crisp and inside is tender. Cool slightly.While potatoes are cooking, heat olive oil in small skillet over medium heat.
3. Add mushrooms and onion and dash of salt.
4. Saute until browned, about 10 minutes.
5. Remove from heat.Scoop insides out of potatoes, careful not to break skin. Using a fork, combine potato insides with smoked cheddar and sour cream/tofu until well-mixed and fairly smooth. Stir in mushrooms, onions, and steamed broccoli. Divide mixture evenly into potato skins and sprinkle with paprika. Return to oven for about 10 minutes or until golden and cheese is melted.
Nutrition Information:
covered percent of daily need
