Baked Potato Stuffed with Veggies and Cheese fills you up!
I’m going to give you a recipe for delicious baked potatoes with veggies and cheese where you can literally be eating in 20-25 minutes and be full for hours!
A couple of nights ago we need something quick (really quick) and the first thing that came to mind was veggies. I had canned, I had frozen, and I had fresh. A good baked potato sounded good, but I really didn’t want to fire up the oven any more than I wanted to wait an hour or more for the potatoes to get done. The only time that I’ll cook something for a long period of time is if I have other things to do either in or out of the kitchen while it cooks in the oven. I didn’t have that luxury of time this day.
I want to talk to you a minute about the usefulness of the microwave. If you don’t currently use the microwave in your everyday cooking you are missing out! You need to learn (and I will teach you over time if you keep reading my recipes) how useful the microwave can be. You can save time and have just as tasty food using the microwave to your advantage. Just make sure that you have a good sized one that is at least 1200 watts or more, and preferably one that has a good defrost cycle. We have a very nice one with an advanced defrost cycle, it’s 1600 watts, average size, and cost less than $120 I believe 3-4 years ago.
What you need for this recipe:
- Some baked potatoes (about 2 med-large potatoes per person)
- Some frozen veggies (about 2-3oz+ per person)
- Some shredded co-jack cheese
Like I said – this recipe is dirt simple. Wash your potatoes, stab with a knife or fork a few times, and place in microwave. I cooked as many as 10-12 potatoes at once in a standard microwave. Don’t place in bowl, cook on either microwavable plate, platter, or the carousel itself. Start the cooking on high for 10 minutes.
While the potatoes cook get your frozen veggies, place in a medium 1-2qt pot covered with hot tap water. Place on high heat until it boils, and then reduce to low heat. The type of veggies depends on what you like. I almost always use a mixed bag of frozen veggies with broccoli, carrots, and other assorted good stuff. On this night I was fortunate enough to find a bag of frozen veggies that included broccoli, carrots, green beans, corn, and also kidney and black beans. Even though we were eating a vegetarian dinner, we got our protein with the beans included in the mixed vegetables! Once the veggies boil and you turn them down to low, just simmer a few minutes longer and turn off.
When the potatoes hit 10 minutes, take them out (check them), turn them over – and place back in microwave on high for an additional 4-5 minutes. By the time you put these back in the veggies will be done. Drain the water off in a colander in the sink and place back in pan. Butter, salt and pepper if you like, and then add a bag (6-8oz) of shredded co-jack cheese on top of the veggies in the pan.
Take out your potatoes from the microwave, and place 2 per plate, slice lengthwise and split open. Then I butter them, salt and pepper, a place a dollop of sour cream on the bottom of each one. Go back to the veggies, mix the melted cheese and veggies well, and then place heaping tablespoonfuls of veggies and cheese on the top of each potato and you’re ready to eat!
Once again – you can twist this recipe hundreds of ways! I’ve done that with different types of leftovers stuffing the potatoes with ham and broccoli, leftover sloppy joe and cheese, leftover chinese vegetables, left over goulash or spaghette, or even leftover fettucine – or broccoli with fettucine sauce! It’s really tasty with turkey and crumbled bacon, or barbequed chicken! The possibilities are endless! If you have a question or different way to make this recipe – please comment now!
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