Twice Baked Potatoes with Roasted Vegetables


Potatoes are the ultimate food in my book. You can use them in so many different ways. Mashed, roast, as a crust, side dish, main course, etc. They are an awesome item to have on hand at all times. I originally tested these out to see how they would be as an appetizer for a get together but quickly realized that they were filling enough to be a main dish. Of course these would be great as a side dish for a burger or steak too depending on what you have planned. These are perfect to make for a party because they are allergy and diet friendly. 

twice baked potatoes with roasted vegetables
Serves 4
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  1. 4 Idaho potatoes washed and cut in half
  2. 2 red bell peppers, diced
  3. 2 zucchini, thinly sliced into rounds
  4. 2 red onions, diced
  5. 1 Tablespoon Extra Virgin Olive Oil
  6. salt, pepper, and garlic powder to season
  7. 2 Tablespoons butter, either dairy or non dairy like Earth Balance
  1. Preheat oven to 400°.
  2. Place potato halves on a parchment lined baking sheet. Bake until tender, 20-25 minutes. Cool.
  3. Coat peppers, onions, and zucchini in olive oil and spread in an even layer on a parchment lined baking sheet. Season with salt, pepper, and garlic powder. Roast in oven until tender and golden, 25-30 minutes. Set aside.
  4. Scoop out the flesh out of the potatoes into a bowl. Mash with butter, salt, and pepper adding a little broth, milk or water as needed to get a smooth consistency.
  5. Fill each potato skin with potato mash. Top each potato with roasted zucchini, onions, and peppers.
  6. Bake for another 10 minutes until heated through.
  7. Enjoy!

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