Twice Baked Potato Recipe with Vegetables

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This twice baked potato recipe with vegetables is a great twice baked potato recipe for vegetarians or for anyone.

Twice Baked Potato With Vegetables

Max's Twice-Stuffed Potatoes

Yield: 12 servings


  • 12 (60 count) Idaho Potatoes
  • 4 cups Diced vegetables such as: zucchini, yellow squash, carrots, scallions, red bell peppers, broccoli, corn, and peas
  • 1/4 cup Melted butter
  • Salt and pepper to taste
  • 2 Tbsp. Dill weed, chopped


  1. Scrub the potatoes well. Prick tops with fork. Bake at 375ºF for 55 minutes or until tender.
  2. Cool the potatoes slightly and cut the tops off. Remove potato pulp, leaving 1/4" all around the edges and bottoms.
  3. Combine the rest of the ingredients with the potato pulp. Heap into reserved potato shells.
  4. Bake stuffed potatoes at 375ºF until hot.
  5. Garnish with chopped green onion and sour cream.
  6. Photo and recipe courtesy of the Idaho Potato Commission.

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