Very tasty and flavorful, easy to make with a handful of ingredients, these vegetable stuffed potatoes make the perfect choice for a nourishing vegan meal, along with a salad.
You may also serve these delicious vegetable stuffed potatoes as a side dish along with grilled meat.
To prepare these stuffed potatoes I used frozen Mexican mix vegetables but you can use your favorite vegetables. No matter what vegetables you decide to use, you have to cook them ahead of time. Yhe advantage of using frozen Mexican mix vegetables is that they are already chopped and all you have to do is to toss them into simmering water.
You also have to cook the potatoes and pay attention to not overcook them. Then you have to cut the potatoes into halves, lengthwise, and scoop the flesh out. Then you fill the potatoes with a mixture made from the potato flesh and vegetables. If you don’t want to prepare a vegan meal, you can also add ham and/or cheese.
Ingredients for vegetable stuffed potatoes:
– 4-5 large potatoes (1-1.2 kg)
– 450 gr Mexican mix vegetables
– 1 onion
– 3 garlic cloves
– 30 ml vegetable oil
– 1 bunch of fresh parsley
– salt and pepper to taste
You also need about 20-30 ml vegetable oil to drizzle
How to make vegetable stuffed potatoes:
The first thing you should do is to cook the potatoes.
Thoroughly rinse the potatoes and place them into a pan with water and salt. Cover the pan with a lid and bring to a boil.
Simmer until the potatoes are tender when pierced with a fork. Don’t overcook.
Drain the potatoes and allow to cool.
Meanwhile prepare the Mexican mix vegetables. It’s not necessary to thaw them. Just toss them in simmering water, add some salt and cook until tender. Drain the vegetables and allow to cool.
Cut the potatoes into halves, lengthwise. Gently scoop out the flesh, leaving about 1/2cm on the edges. You will obtain a potato shell. Place the potato shells into a baking tray. Set aside.
Place the potato flesh into a bowl, season with salt and pepper and mash. Set aside.
Finely chop the onion and the garlic and toss into a skillet along with 30 ml vegetable oil. Place the skillet over medium heat and cook, stirring often, until soft and glossy. Remove from heat and add the potato flesh. Mix to combine and add the Mexican mix vegetables. Stir to combine and add chopped parsley.
Fill the potato shells with this mixture. Drizzle with vegetable oil.
Place the potatoes into the preheated oven and bake at 180ºC for about 30 minutes.
Serve these delicious vegetable stuffed potatoes along with a salad or with grilled meat.