There’s something undeniably comforting about a warm, golden, twice-baked potato straight from the oven. The creamy filling, crispy skin, and melty cheese create a satisfying combination that feels both homey and indulgent. These Veggie Supreme Twice-Baked Potatoes take that classic comfort and elevate it with a colorful mix of vegetables, creating a hearty dish that’s perfect for family dinners, potlucks, or even a weekend meal prep session.
Inspired by the flavors of a classic veggie pizza, this recipe brings together roasted peppers, onions, spinach, and broccoli—all tucked into fluffy potato shells and topped with bubbling cheese. It’s an ideal vegetarian-friendly dish that doesn’t skimp on flavor or satisfaction. Whether you’re hosting friends or looking for a wholesome side dish for a weeknight meal, these potatoes promise to steal the spotlight on your dinner table.
Ingredients
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4 large russet potatoes, scrubbed and dried
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2 tablespoons olive oil (divided)
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1 small red bell pepper, finely chopped
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1 small yellow bell pepper, finely chopped
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1 small red onion, finely diced
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1 cup broccoli florets, finely chopped
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1 cup baby spinach, roughly chopped
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2 cloves garlic, minced
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½ cup sour cream
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¼ cup milk (or more, for creamier texture)
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3 tablespoons unsalted butter
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1 cup shredded cheddar cheese (plus extra for topping)
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½ cup shredded mozzarella cheese
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¼ teaspoon paprika
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½ teaspoon dried Italian seasoning
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Salt and black pepper, to taste
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2 green onions, sliced (for garnish)
Directions
1. Bake the Potatoes
Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork and rub lightly with 1 tablespoon of olive oil. Place them on a baking sheet and bake for 50–60 minutes, or until the skins are crisp and the insides are tender. Allow them to cool slightly until they’re easy to handle.
2. Sauté the Vegetables
While the potatoes bake, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the bell peppers, onion, and garlic. Cook for 3–4 minutes until softened. Add the broccoli and cook for another 3 minutes. Stir in the chopped spinach and cook until wilted, about 1–2 minutes more. Remove from heat and set aside.
3. Scoop Out the Potatoes
Once the potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the inside of each potato, leaving about ¼ inch of potato around the edges to maintain the shell’s shape. Place the scooped-out potato flesh into a large mixing bowl.
4. Mash and Mix
To the potato flesh, add butter, sour cream, milk, Italian seasoning, paprika, salt, and pepper. Mash until smooth and creamy, adjusting the milk for your preferred texture. Stir in the sautéed vegetables, cheddar cheese, and mozzarella until everything is evenly combined.
5. Fill and Bake Again
Spoon the mixture back into the potato shells, mounding it slightly. Place them on a baking sheet lined with parchment paper. Sprinkle extra cheddar cheese on top for that irresistible golden crust. Bake at 375°F (190°C) for 15–20 minutes, or until the tops are bubbly and lightly browned.
6. Garnish and Serve
Remove from the oven and let them rest for 5 minutes. Garnish with sliced green onions and serve warm. These Veggie Supreme Twice-Baked Potatoes pair beautifully with a crisp green salad or a bowl of soup for a complete, comforting meal.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 4 servings
Why You’ll Love This Recipe
This dish perfectly balances comfort and nutrition. You get the rich, creamy satisfaction of mashed potatoes combined with the freshness of colorful, nutrient-rich vegetables. Every bite bursts with flavor—from the sweetness of bell peppers to the savory depth of melted cheese. Plus, it’s a versatile recipe: you can enjoy it as a side, a main dish, or even a grab-and-go lunch.
What makes these twice-baked potatoes so special is how easily they bring people together. They’re crowd-pleasers at any gathering—whether it’s a cozy dinner for two or a weekend cookout. And the best part? They’re entirely meat-free but hearty enough to satisfy even the most devoted carnivores.
Tips for the Best Twice-Baked Potatoes
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Choose the Right Potatoes: Russet potatoes are the best choice for twice-baked recipes because of their fluffy texture and sturdy skin. They hold up well to baking and refilling.
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Don’t Overmix: Mash the potato mixture just until smooth. Overmixing can make the filling gluey instead of creamy.
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Add Cheese in Layers: Mixing cheese into the filling and sprinkling some on top ensures every bite has that irresistible melted goodness.
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Season Generously: Potatoes can be bland without proper seasoning. Salt the potato flesh well before mashing for the best flavor.
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Make Ahead Tip: Bake and fill the potatoes ahead of time, refrigerate, and simply reheat in the oven before serving.
Serving Suggestions
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As a Main Course: Serve two halves with a side of mixed greens or a tomato cucumber salad.
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As a Side Dish: Pair them with roasted chicken, baked fish, or a veggie stir-fry.
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As a Brunch Option: Add a fried egg on top for a protein-packed morning treat.
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For Gatherings: Cut them into halves or quarters and serve as an appetizer at your next family get-together.
Variations to Try
1. Mediterranean Style
Add chopped sun-dried tomatoes, olives, and crumbled feta cheese for a Greek-inspired twist. Sprinkle with oregano and a drizzle of olive oil before serving.
2. Tex-Mex Veggie Potatoes
Mix in black beans, corn, and diced tomatoes with chili powder and cumin. Top with a little extra cheddar and a dollop of sour cream for a Southwestern flair.
3. Italian Garden Potatoes
Add sautéed zucchini, mushrooms, and a spoonful of marinara sauce into the mix. Sprinkle mozzarella and Parmesan on top for an Italian comfort-food vibe.
4. Spinach Artichoke Potatoes
Combine chopped artichoke hearts and extra spinach with cream cheese for a flavor similar to your favorite dip.
5. Roasted Veggie Blend
Use roasted carrots, sweet corn, and cauliflower for a rustic, earthy take on this recipe.
These variations are perfect if you want to experiment with seasonal produce or add your personal touch.
Make-Ahead and Storage Instructions
Make-Ahead:
You can prepare the potatoes up to a day ahead. Follow the steps through filling the shells, then cover them tightly with foil or plastic wrap and refrigerate. When ready to serve, bake them at 375°F (190°C) for about 20–25 minutes or until heated through and golden on top.
Freezing Option:
Twice-baked potatoes freeze wonderfully. Place the filled potatoes on a baking sheet and freeze until solid. Then transfer to airtight containers or freezer bags for up to 3 months. When reheating, bake directly from frozen at 375°F (190°C) for 30–35 minutes.
Storage:
Leftovers can be refrigerated for up to 4 days. Reheat in the oven or air fryer to retain their crisp texture. Avoid microwaving if possible, as it can make the skins soggy.
Health Benefits of Veggie Supreme Twice-Baked Potatoes
These potatoes offer a wholesome balance of flavor and nutrition. Each serving is rich in fiber, vitamins, and minerals thanks to the colorful assortment of vegetables. Broccoli provides vitamin C and calcium, spinach adds iron and antioxidants, while peppers bring a boost of vitamin A.
Using olive oil and minimal butter keeps the recipe heart-healthy without sacrificing taste. And because this dish is vegetarian, it’s a great option for anyone looking to reduce meat consumption while still enjoying a filling, protein-rich meal from the cheese and dairy.
How to Make Them for a Crowd
Hosting a large dinner or party? This recipe scales beautifully. You can easily double or triple the ingredients. To save time, bake the potatoes the day before, store them in the fridge, and reheat just before stuffing. Serve them buffet-style with toppings like chopped herbs, salsa, or shredded cheese so guests can customize their own.
These make an excellent addition to potlucks because they travel well and reheat easily. You can even bake them in disposable aluminum trays for convenience.
Pairing Ideas
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Soups: Try pairing with creamy tomato basil soup or a simple vegetable chowder.
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Salads: A tangy spinach salad with balsamic vinaigrette complements the richness of the potatoes perfectly.
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Proteins: If serving as a side, they go wonderfully with grilled chicken or baked fish.
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Sauces: Add a drizzle of garlic yogurt sauce or light ranch dressing for extra flavor.
Why This Recipe Works
The success of this recipe lies in its simplicity and flexibility. Baking the potatoes twice enhances their texture—the first bake gives you crispy skins, while the second melds the creamy filling with melted cheese. Using sautéed vegetables ensures that no extra water seeps into the potatoes, keeping the filling rich and flavorful.
Each ingredient contributes to a well-balanced dish: the potatoes provide comfort, the vegetables bring freshness, and the cheeses tie everything together. It’s a dish that feels indulgent yet nourishing, and its vibrant presentation makes it perfect for both everyday meals and special occasions.
Frequently Asked Questions
1. Can I make these ahead of time?
Absolutely. These potatoes are perfect for meal prep or entertaining. You can assemble them completely, refrigerate overnight, and bake just before serving. This makes them ideal for busy weeknights or hosting guests without stress.
2. What other vegetables can I use?
You can mix in nearly any vegetable you like. Mushrooms, zucchini, roasted carrots, or even corn work beautifully. The key is to keep the veggie pieces small and sauté them before mixing to prevent excess moisture.
3. Can I make this recipe dairy-free?
Yes! Substitute dairy-free butter, sour cream, and cheese alternatives. Use plant-based milk for the mash, and you’ll have a creamy, flavorful vegan version.
4. How do I prevent the potato skins from tearing?
Let the potatoes cool before scooping. Use a spoon to gently remove the flesh, leaving enough of a border to keep the shell sturdy.
Veggie Supreme Twice-Baked Potatoes Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
Description
A warm, cheesy, and colorful twist on a comfort classic—these Veggie Supreme Twice-Baked Potatoes are the perfect way to turn a simple side dish into a hearty vegetarian favorite. Loaded with a mix of sautéed bell peppers, onions, spinach, and broccoli, then mashed with creamy butter and cheese, each bite bursts with flavor and satisfaction. Perfect for family dinners, potlucks, or cozy weekends at home, this recipe transforms everyday potatoes into something truly special.
Ingredients
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4 large russet potatoes, scrubbed and dried
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2 tablespoons olive oil, divided
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1 small red bell pepper, finely chopped
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1 small yellow bell pepper, finely chopped
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1 small red onion, finely diced
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1 cup broccoli florets, finely chopped
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1 cup baby spinach, roughly chopped
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2 cloves garlic, minced
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½ cup sour cream
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¼ cup milk (or more, for desired creaminess)
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3 tablespoons unsalted butter
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1 cup shredded cheddar cheese (plus more for topping)
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½ cup shredded mozzarella cheese
-
¼ teaspoon paprika
-
½ teaspoon dried Italian seasoning
-
Salt and black pepper, to taste
-
2 green onions, sliced (for garnish)
Instructions
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Preheat your oven to 400°F (200°C). Pierce each potato several times with a fork and rub lightly with 1 tablespoon of olive oil. Place them on a baking sheet and bake for 50–60 minutes, or until the skins are crisp and the insides are tender. Allow to cool slightly.
-
While the potatoes bake, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the bell peppers, onion, and garlic. Sauté for 3–4 minutes until softened. Add the broccoli and cook for 3 minutes more. Stir in the chopped spinach and cook until wilted, then remove from heat.
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Once the potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the inside of each potato, leaving about ¼ inch of potato around the edges. Transfer the scooped-out potato flesh to a mixing bowl.
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Add butter, sour cream, milk, Italian seasoning, paprika, salt, and pepper to the bowl. Mash until smooth and creamy. Adjust milk to reach desired consistency.
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Stir in the sautéed vegetables, cheddar cheese, and mozzarella until well combined.
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Spoon the filling back into the potato shells, mounding slightly. Arrange them on a baking sheet lined with parchment paper. Sprinkle extra cheddar on top.
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Bake at 375°F (190°C) for 15–20 minutes, or until the tops are bubbly and golden brown.
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Remove from the oven, rest for 5 minutes, and garnish with sliced green onions. Serve warm.
Notes
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Use russet potatoes for the best texture and structure.
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For a lighter option, substitute Greek yogurt for sour cream.
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Make ahead by baking and filling the potatoes, then refrigerating overnight before reheating.
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These can be frozen for up to 3 months. Bake straight from frozen at 375°F for 30–35 minutes.
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Add more vegetables like mushrooms, zucchini, or corn for variety.
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For an extra crispy topping, broil for 2–3 minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
