Roasted Vegetable-Stuffed Potato Skins Recipe
Roasted Vegetable-Stuffed Potato Skins Recipe
Cover all of your bases by adding mixed vegetables to your next potato skin meal with this recipe.
Servings
4
Ingredients
- 6 medium-sized russet potatoes, scrubbed and dried
- 1/2 cup whipping cream
- 2 tablespoon melted butter
- salt, to taste
- black pepper, to taste
- 4 cup roasted vegetables
Directions
- Preheat oven to 400ºF.
- Pierce the potatoes in several places with a fork.
- Place potatoes on the middle rack of the oven and bake for 45 minutes, or until they are soft all the way through when pierced with a fork. Remove from oven and let cool for 10-15 minutes.
- While potatoes are baking, follow instructions for roasting vegetables.
- Cut each potato lengthwise and carefully scoop out insides with a spoon.
- In a large mixing bowl, blend potatoes, butter and cream with a whisk or hand mixer until light and airy. Vegetables should be finely chopped, then mixed with potato mixture, salt, and pepper.
- Place filling into each skin halve, and return to the oven for 3-5 minutes.
- Top with sour cream, cheddar cheese, or your favorite garnish.