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

Scale

4 large russet potatoes, scrubbed and dried
2 tablespoons olive oil, divided
1 small red bell pepper, finely chopped
1 small yellow bell pepper, finely chopped
1 small red onion, finely diced
1 cup broccoli florets, finely chopped
1 cup baby spinach, roughly chopped
2 cloves garlic, minced
½ cup sour cream
¼ cup milk (or more, for desired creaminess)
3 tablespoons unsalted butter
1 cup shredded cheddar cheese (plus more for topping)
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)

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Instructions

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.
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.
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.
Stir in the sautéed vegetables, cheddar cheese, and mozzarella until well combined.
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.
Bake at 375°F (190°C) for 15–20 minutes, or until the tops are bubbly and golden brown.
Remove from the oven, rest for 5 minutes, and garnish with sliced green onions. Serve warm.

Notes

Use russet potatoes for the best texture and structure.
For a lighter option, substitute Greek yogurt for sour cream.
Make ahead by baking and filling the potatoes, then refrigerating overnight before reheating.
These can be frozen for up to 3 months. Bake straight from frozen at 375°F for 30–35 minutes.
Add more vegetables like mushrooms, zucchini, or corn for variety.
For an extra crispy topping, broil for 2–3 minutes after baking.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes