Forget everything you know about the typical loaded baked potato. This healthier, flavor packed loaded vegetarian baked potato is topped with creamy melted cheese and perfectly roasted vegetables for a delicious meatless meal.
This loaded baked potato with roasted vegetables is a delicious way to sneak in veggies! If you love colorful vegetables, try air fryer green beans or roasted carrots and mushrooms next time.
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Why You'll Love this Recipe
- A potato is a great source of healthy complex carbohydrates. Loading it with heaps of vegetables makes this meal a combination made in healthy indulgence heaven.
- Get creative with the vegetarian baked potato toppings. Pick and choose your favorite vegetables, herbs, and spices for this dish.
- It's cheesy! Need I say more?
Ingredients
- Potatoes - I use baking potatoes for this recipe, but sweet potatoes would be a good alternative
- Vegetables - I like trying a different combination of vegetables each time I make this recipe. A few of my favorites to use in this Loaded Baked Potato are: broccoli, red onion, bell peppers, and mushrooms.
- Spices: salt, pepper, garlic powder, onion powder, oregano, red pepper flakes
- Rotel tomatoes - I use original flavored Rotel, but you can use 'fire-roasted' or 'hot' to add more spice to the cheese sauce.
- Velveeta Cheese - You can substitute vegan cheese or use no cheese for a vegan baked potato.
How to Cook a Baked Potato
Baking potatoes can take a while to cook – about an hour in the oven depending on the size. When you make this vegetarian stuffed potatoes recipe, start by prepping the potatoes and get them in the oven first.
Heat the oven to 450°F. First, clean the potato by scrubbing it with water. Poke 5-10 holes all around the potato using a sharp knife. Poking the potato will help release steam while it cooks.
Next, brush the potato with olive oil then sprinkle with salt and pepper. Place the potato on a baking sheet and bake for 30 minutes then flip and bake for another 20 minutes.
Gently squeeze the potato to make sure it is soft and cooked through. You can also poke the potato with a fork to see if it enters easily. If it is not cooked through, continue cooking in 5 minute increments.
How to Make this Recipe
By making the vegetarian baked potato recipe with the processes below in mind, everything should be ready at the same time to assemble and eat.
Step 1: Prepare the potatoes and get them in the oven.
Step 2: While the potatoes are cooking, chop and season the vegetables. Then put the vegetables on a sheet pan in the oven to start roasting.
Step 3: Shortly after you get the veggies in the oven, it is time to make my favorite part of this meal – the cheesy queso! In a medium bowl, heat Velveeta and Rotel in the microwave for 30 second increments until melted.
Step 4: Assemble potatoes by cutting open the potato and filling it with the roasted vegetables and cheese.
FAQs
Using a small paring knife, cut the potato lengthwise and give it a gentle squeeze to open.
Yes! A potato is a great source of healthy complex carbohydrates which are one of the best forms of energy from food. Complex carbs are a slow burning fuel to give you energy to power through your day or a workout and help maintain the muscle you have built. And remember, as with anything in life, balance and moderation are key to a healthy lifestyle.
The possibilities are endless! You can add: cauliflower, mushrooms, jalapeño peppers, asparagus, etc.
Hungry for More?
If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! If you take pictures, share them with me on Instagram or Facebook! Bon Appetit!
Loaded Vegetarian Baked Potato
Equipment
- Baking Sheet
Ingredients
- 4 baking potatoes
- olive oil
- 2 red bell peppers
- 2 green bell peppers
- 2 red onions
- 2 lb. broccoli, or 2 broccoli heads
- 1 pint cherry tomatoes
Cheese Sauce Topping
- 16 oz. Velveeta cheese, cubed
- 1 can Rotel tomatoes, with juices
Spice Mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon pepper
- 1 teaspoon salt
Instructions
- Preheat oven to 450* F
- Clean potatoes. Brush them with olive oil and sprinkle with salt and pepper. Put potatoes on a baking sheet and place in the oven for 30 minutes.
- Chop vegetables into medium-sized pieces. Add all vegetables to a large baking sheet and drizzle with 2 tablespoons of olive oil and the spice mix. Stir to mix. Place vegetables in the oven for 20 minutes to roast.
- Flip potatoes over and bake them for another 20 minutes or until done. A fork should easily be able to pierce the potato when they are done cooking.
- Make the Cheese Sauce by heating up cubed Velveeta cheese and Rotel tomatoes in the microwave for 30 second increments. Stir in between each increment until the sauce is melted completely.
- Assemble! Cut the potatoes lengthwise and gently squeeze to open. Fluff the inside of the potato with a fork. Fill your potato with roasted veggies and top with cheese sauce.
Alexandra
Such a tasty and hearty dinner, and looks so fabulous with the colourful veggies.
Jeri
What a great way to serve potatoes! So delicious!
Priya Maha
I tried making this recipe with cauliflower and mushrooms and it was super good!
amanda
Such a great dinner, love all of the veggies!