Loaded Vegetarian Baked Potato
This Loaded Baked Potato with Roasted Vegetables is topped with creamy melted cheese and is a perfect meatless loaded veggie baked potato.
Servings: 4 servings
Calories: 632kcal
Equipment
- Baking Sheet
Ingredients
- 4 potatoes
- 2 Tablespoons olive oil
- 2 red bell pepper
- 2 green bell pepper
- 2 red onion
- 2 pounds broccoli
- 1 pint cherry tomatoes
Cheese Sauce Topping
- 16 ounce Velveeta cheese cubed
- 10 ounce can Rotel tomatoes with juice
Spice Mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon black 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.
Notes
You can use any vegetables you prefer in this recipe. Some other veggie suggestions are: cauliflower, mushrooms, jalapeño peppers, asparagus, etc.
Nutrition
Calories: 632kcal | Carbohydrates: 83g | Protein: 36g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 48mg | Sodium: 2492mg | Potassium: 2601mg | Fiber: 15g | Sugar: 24g | Vitamin A: 5277IU | Vitamin C: 400mg | Calcium: 832mg | Iron: 5mg