Vegetable Stuffed Potatoes

“This is a unique twice-baked potato recipe that doesn't have the cheese and bacon of the traditional type. You can really taste the fresh flavor of the vegetables.”
READY IN:
1hr 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bake potatoes in 400-degree oven 1 hour or until tender when pierced with a fork.
  2. Cool, halve and scoop out insides.
  3. Reserve shells.
  4. Sauté onion, carrots and mushrooms in butter until soft.
  5. In a large bowl, whip potatoes with an electric mixer.
  6. Add milk, lemon juice, mustard, salt and pepper.
  7. Heap back into shells and sprinkle with parmesan cheese, if desired.
  8. Warm in 325 oven for 10-15 minutes.

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