Veggie Filled Twice Baked Potatoes
These recipes are easily doubled or even tripled in order to make both types of potatoes or to feed the freezer.
Servings: 8 stuffed potato halves
Ingredients
For the potato shells
- 4 medium baking or all purpose potatoes
For Broccoli Cheese Twice Baked Potatoes
- 2 cups mashed potatoes, more or less (reserved from making the potato shells)
- 1 cup steamed broccoli florets cut into small pieces
- 3/4 cup shredded cheese (save 1/4 cup for garnishing)
- 3 ounces cream cheese cut into small pieces
- salt and pepper to taste
For Curried Chickpea and Spinach Twice Baked Potatoes
- 2 cups mashed potatoes (reserved from making the potato shells)
- 1/4 cup diced onion
- 2 tablespoons olive oil
- pinch red pepper flakes (optional if using a hot curry powder)
- 1/2 cup chickpeas drained
- 6 ounces frozen spinach (2 large handfuls if using fresh)
- 1 tablespoon curry powder
- 1/4 cup tomato sauce
- salt and pepper to taste
Instructions
Make the potato shells
- Preheat the oven to 350°F/180°C. You can bake the potatoes on a baking tray or directly on the oven rack as you prefer.
- Wash the outside of the potatoes well, then prick with a fork and rub each one with a little olive oil. Bake for about an hour or until the largest potato yields when squeezed.
- Remove from the oven and allow to cool. At this point the potatoes can be held in the fridge for a day or so until you're ready to bake them the second time.
- To make the shell, cut each potato in half, then use a spoon to scoop out the flesh. Save the baked potato insides to make the stuffing. In the end, you'll want to leave the skins and enough of the flesh intact so the shell will hold its shape.
- Give the loose potato a rough mash and season with salt and pepper. You should have about 2 cups of mashed potato to use for the filling.
For Broccoli and Cheese Twice Baked Potatoes
- Add the ingredients to the mashed potatoes and mix well. Adjust the seasoning.
- Fill the potato shells by spooning about 2/3 cup of the potato and broccoli mixture into the shells, packing as needed.
- Arrange on a cookie sheet and sprinkle with more shredded cheese, pressing the cheese into the mashed potatoes.
- Bake in a 350°F/180°C oven for 15 - 20 minutes or until heated through if eating right away. See NOTES below for instructions on freezing and reheating our twice baked potatoes.
For Curried Chickpea and Spinach Potatoes
- Saute the onion and optional red pepper flakes in a small amount of olive oil over medium heat until softened and beginning to change color. Stir in the curry powder, salt and pepper.
- Add the chickpeas, spinach and tomato sauce. Stir to combine. Continue to cook until the liquid is more or less evaporated and the curry is mostly dry. Adjust the seasoning to your taste.
- Add the curry to the mashed potatoes and combine. Divide the mix evenly between the prepared potato shells, packing gently as needed. Then arrange on a baking sheet.
- Bake in a 350°F/180°C oven for 15 - 20 minutes or until heated through if eating right away. See NOTES below for instructions on freezing and reheating our twice baked potatoes.
Notes
If making more than one type of filling, I find it easier to form all of the shells then mash and season the potatoes before dividing them into batches for the separate fillings. To freeze twice baked potatoes to eat later:
- Arrange the filled shells on a tray that will fit in your freezer. Then freeze for two hours or until frozen enough that the potatoes can be handled without crushing them.
- For long term storage wrap each potato shell (half) in waxed paper, then again in foil. Store in a large plastic bags for up to three months.
- Unwrap all the layers and place in a 350°F/180°C oven for 40 minutes or so.
- If you'd rather microwave, remove the foil layer and microwave on medium heat (50% power) for 6 minutes or until heated through.