These potatoes are baked until soft, then stuffed with a delicious mix of sautéed kale, Brussels sprouts, mushrooms, and Greek yogurt. Topped with Parmesan and baked again, they are probably your new favorite side dish.
You say potato, I say…have you tried all the incredible ways to cook with them? From French fries to hash browns, potato salad, gnocchi, creamy soups, and crispy potato skins, it’s a potato wonderland. So. Much. Deliciousness. Potatoes alone could keep anyone happily fed for a week.
But here’s the thing: potatoes don’t need to be fried or dripping in cheese to be delicious. Think of them baked, scooped, mixed with fresh veggies, Greek yogurt, and seasonings, then stuffed right back into their skins and topped with a sprinkle of Parmesan. Enter: veggie-loaded, twice-baked potatoes. And yes, those skins bring the bonus of extra fiber. 
Twice-baked potatoes were one of my childhood favorites, but let’s be honest, the classic version loaded with cheese, sour cream, and more cheese needed a little refresh. Plus, what’s the point of a potato’s impressive nutrition (hello, potassium, vitamin C, B6, and iron) if it’s weighed down with extra calories? These veggie-loaded, lightened-up twice-baked potatoes pack in flavor and nutrition, perfect as a lunch, dinner side, or even a snack (thinking game-day alternative to the usual cheese-drenched options!). And did you know a medium baked potato has only 110 calories, no fat, sodium, or cholesterol?
How to Make Veggie-Loaded Twice Baked Potatoes
1. Preheat the Oven and Bake Potatoes
- Set your oven to 350°F (180°C). Pierce each potato with a fork or small knife to allow steam to escape during baking.
- Place the potatoes directly on the oven rack and bake for 45-50 minutes, or until they’re soft when pierced with a fork. This will help ensure the insides are creamy.
2. Prepare the Vegetable Filling
- While the potatoes are baking, heat 2 tbsp of olive oil in a large skillet over medium heat.
- Add the chopped onion and sliced mushrooms, sautéing for about 5 minutes or until the onion becomes translucent. Season with 1 tsp of salt for added flavor.
- Add the sliced Brussels sprouts and cook for another 3-4 minutes, stirring occasionally.
- Finally, add the minced garlic and shredded kale. Sauté for another 1-2 minutes, until the garlic is fragrant and the kale is wilted. Remove from heat and set aside.
3. Scoop Out and Mash the Potatoes
- Once the potatoes are finished baking, allow them to cool slightly. Cut each potato in half lengthwise.
- Carefully scoop out the insides of each potato half, leaving a thin layer of potato to maintain the shape of the skin.
- Place the scooped potato insides into the skillet with the cooked vegetables. Add the Greek yogurt and the remaining 1 tsp of salt. Stir well to combine, using the back of your spoon to lightly mash the potatoes. Season with black pepper to taste.
4. Fill the Potato Skins and Bake Again
- Line a baking sheet with a silicone mat or parchment paper.
- Arrange the potato skins on the baking sheet and fill each half generously with the potato-vegetable mixture.
- Top each filled potato with a sprinkle of grated Parmesan cheese.
5. Finish Baking
- Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and golden brown.
- Serve the twice-baked potatoes immediately while hot.
Recipe Notes
- Potato Texture: Make sure to bake the potatoes fully in the first bake for a soft, creamy filling.
- Yogurt: Greek yogurt adds a tangy richness and creaminess to the filling. You can substitute it with sour cream if you prefer.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Veggie-Loaded Twice Baked Potatoes
- Total Time: 85 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Creamy baked potatoes overflowing with sautéed kale, Brussels sprouts, and mushrooms. Topped with Parmesan for a hearty side dish.
Ingredients
- 6 medium-large potatoes (washed)
- 2 tbsp olive oil (30 ml) olive oil
- 0.5 large onion (finely chopped)
- 3 garlic cloves (minced)
- 0.5 cups (70 g) sliced mushrooms
- 1 cup (30 g) shredded fresh kale
- 1 cup (60 g) thinly sliced Brussels sprouts
- 2 tsp garlic salt (or regular salt), divided
- 1 cup (240 g) plain Greek yogurt or regular yogurt
- 0.5 cups (50 g) grated Parmesan cheese
- Freshly ground black pepper
Instructions
- Preheat oven to 350°F (180°C). Pierce each potato with a fork; bake directly on the oven rack for 45-50 minutes, or until soft.
- Prepare the vegetable filling: Heat 2 tbsp olive oil in a large skillet over medium heat. Add chopped onion and sliced mushrooms; sauté 5 minutes, or until onion is translucent. Season with 1 tsp salt. Add sliced Brussels sprouts; cook 3-4 minutes, stirring occasionally. Add minced garlic and shredded kale; sauté 1-2 minutes, until garlic is fragrant and kale is wilted. Remove from heat.
- Scoop out and mash the potatoes: Once baked, let potatoes cool slightly. Cut each potato in half lengthwise; scoop out the insides, leaving a thin layer. Place scooped potatoes in the skillet with vegetables. Add Greek yogurt and remaining 1 tsp salt. Mash lightly with the back of a spoon. Season with black pepper.
- Fill the potato skins and bake again: Line a baking sheet. Arrange potato skins on the baking sheet and fill with potato-vegetable mixture. Top with grated Parmesan cheese.
- Finish baking: Bake for 10-12 minutes, or until cheese is melted and golden brown. Serve immediately.
Notes
- For easier scooping, let the baked potatoes cool completely before handling.
- Substitute other hearty greens like chard or spinach for the kale.
- To make ahead, prepare the vegetable filling and store separately; assemble and bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 10
Frequently Asked Questions
What should I do if I can’t find Brussels sprouts for the stuffing?
You can substitute Brussels sprouts with other leafy greens like spinach or chard, or use additional mushrooms for a similar texture.
Can I use regular yogurt instead of Greek yogurt in this recipe?
While you can use regular yogurt, Greek yogurt works best for its thicker consistency, which helps bind the filling together.
What type of potatoes are best for this twice-baked recipe?
Russet potatoes are ideal for twice-baked potatoes as their fluffy texture holds up well when baked and stuffed.
What a fantastic idea, love these taters!!
Delicious!
Thanks so much, Ethan!