☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel
Search
Advanced Search
One Sheet Salads Appetizers Mindfully Prepared Soups, Stews & Chowders

Vegetable Loaded Baked Potatoes

Revisit the classic baked potato and load it up with Greek yogurt and vegetables like kale and brussels sprouts.
Leave a Review

Share this

Print Recipe
Total Time75 Mins
Prep Time15 Mins
Cook Time60 Mins
ServingsServes 4
Potato Type: Russet
Prep Method: BakedPan Fried

Dish

Side Dish

Prep Time

15 Mins

Cook Time

60 Mins

Serving

Serves 4

Description

Revisit the classic baked potato and load it up with Greek yogurt and vegetables like kale and brussels sprouts.

Ingredients

  • 6 medium-large russet potatoes, washed
  • 2 Tablespoons olive oil
  • ½ a large onion, finely chopped
  • 3 cloves of garlic, minced
  • ½ cup sliced mushrooms
  • 1 cup shredded fresh kale
  • 1 cup thinly sliced brussel sprouts
  • 2 teaspoons Garlic (or regular) salt
  • 1 cup plain Greek (or regular) yogurt
  • ½ cup grated Parmesan cheese
  • Fresh ground pepper, to taste

Preparation

  1. Set your oven to 350 °F. Pierce each potato with a knife, then place it in the oven to bake for about 45-50 minutes, or until they’re soft enough that a knife or fork can easily be inserted.
  2. While the potatoes bake, heat the olive oil in a large skillet over a medium heat burner. Add in the onions and mushrooms, sautéing for about 5 minutes, or until the onions start to turn translucent. Season with 1 teaspoon of salt. Toss in the brussel sprouts next. Allow to cook for a few more minutes. Next, add the garlic. Cook for a minute before adding in the kale. Continue sautéing and stirring until the kale has wilted and everything has thoroughly cooked through. Remove from the heat and set aside.
  3. Once the potatoes have finished baking, cut them in half and carefully scoop the insides out and into the pan of vegetables. Add in the yogurt and other teaspoon of salt, then stir to combine, using the back of your spoon to lightly mash the potatoes. Season with pepper (and additional salt, if you like).
  4. Line the potato skins out on a baking sheet that has been lined with a silpat mat or non-stick foil. Fill each half with the potato-veggie mixture. Top with a sprinkling of Parmesan cheese. Place the potatoes back in a 350 °F oven and bake for about 10 minutes, or until the cheese has melted and turned golden brown. Serve immediately.
  5. Store leftovers in an airtight container in the refrigerator.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Alyssa Ponticello

Visit Website

Nutrition Facts Per Serving

Calories

640

Fat

16g

Sodium

720mg

Cholesterol

20mg

Vitamin C

35mg

Carbohydrates

108g

Fiber

9g

Protein

20g

Potassium

2500mg

Sugar

7g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Side Dish Recipes You'll Enjoy

Potato’zanella Buffalo Potato Bites Warm Roasted Potato Salad