Stuffed Baked Potatoes – a delicious recipe with baking potatoes, carrots, broccoli florets, ground coriander, cardamon, Bragg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Scrub and bake potatoes at 400u00b0 for 1 hour.
2
Meanwhile, prepare filling:
3
steam saute onion, carrots, broccoli and cauliflower until tender (8 minutes).
4
Add bell pepper and spices and saute a couple minutes longer.
5
Add more distilled water in vegetable soup stock; cover and steam until bell pepper is tender.
6
Stir in almond cheese and Bragg liquid aminos to taste.
7
Set aside.
8
After potatoes are cool enough to handle, make a lengthwise cut in the top of each one and remove half of the potato pulp, leaving 1/2-inch rim of the vegetable/cheese mixture.
9
Lower oven temperature to 350u00b0 and stuff the potato shells.
10
Place on a nonstick baking dish and cover with parchment paper and bake for 15 to 20 minutes.
235
kcal
Calories
10
g
Fat
25
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 large baking potatoes, 3/4 c. carrots, 1/2 c. broccoli florets, 1 tsp. ground coriander, and more.
Yes, Stuffed Baked Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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