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Twice Baked Veggie Stuffed Potato

These scrumptious stuffed potatoes are nutritious, unique, and simply divine.
Course: Dinner
Cuisine: Universal
Keyword: Budget-Friendly, Diabetic-Friendly, Gluten-Free, Vegetarian
Servings: 8 people
Calories: 200kcal


  • 4 potatoes large with skin on, rinsed and scrubbed
  • 1/3 cup preserved roasted peppers coarsely chopped
  • 1 zucchini small, diced
  • 2 tablespoons parmesan cheese grated
  • 2 tablespoons extra virgin olive oil plus more for rubbing the potatoes
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup cheese non-fat, grated
  • 2 tablespoons parsley fresh, finely chopped


  • Preheat the oven to 400 degrees F.
  • Pierce the potatoes with the tip of a sharp knife then rub them with extra virgin olive oil.
  • Place them on a baking dish then bake them for 1 hour or until they are tender.
  • Being careful (they can be very hot), cut the potatoes in half lengthwise then scoop out the inner pulp.
  • Collect the potato pulp then chop them coarsely.
  • In a small bowl, mix the peppers, zucchini, chopped potato pulp, Parmesan cheese, 2 tablespoons extra virgin olive oil, salt and pepper.
  • Fill the hollowed potatoes with the vegetable mixture then bake again for another 25 minutes or until the zucchini are tender.
  • Sprinkle the grated non-fat cheese on top of each of the potatoes and bake again for 5 minutes or until the cheese is completely melted.
  • Garnish with the parsley then serve.


Serving: 0.5stuffed baked potato | Calories: 200kcal | Carbohydrates: 33g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 146mg | Fiber: 4g | Sugar: 2g |
SmartPoints (Freestyle): 4