Cheesy Vegetarian Loaded Baked Potatoes With Spinach And Mushrooms Recipes

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LOADED BAKED POTATO WITH ROASTED VEGETABLES



Loaded Baked Potato with Roasted Vegetables image

This Loaded Baked Potato with Roasted Vegetables is topped with creamy melted cheese and is a perfect meatless loaded veggie baked potato.

Provided by happyhoneykitchen

Categories     Main Course     Side Dish

Time 1h10m

Number Of Ingredients 15

4 baking potatoes
olive oil
2 red bell peppers
2 green bell peppers
2 red onions
2 lb. broccoli, or 2 broccoli heads
1 pint cherry tomatoes
16 oz. Velveeta cheese, cubed
1 can Rotel tomatoes, with juices
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon pepper
1 teaspoon salt

Steps:

  • Preheat oven to 450* F
  • Clean potatoes. Brush them with olive oil and sprinkle with salt and pepper. Put potatoes on a baking sheet and place in the oven for 30 minutes.
  • Chop vegetables into medium-sized pieces. Add all vegetables to a large baking sheet and drizzle with 2 tablespoons of olive oil and the spice mix. Stir to mix. Place vegetables in the oven for 20 minutes to roast.
  • Flip potatoes over and bake them for another 20 minutes or until done. A fork should easily be able to pierce the potato when they are done cooking.
  • Make the Cheese Sauce by heating up cubed Velveeta cheese and Rotel tomatoes in the microwave for 30 second increments. Stir in between each increment until the sauce is melted completely.
  • Assemble! Cut the potatoes lengthwise and gently squeeze to open. Fluff the inside of the potato with a fork. Fill your potato with roasted veggies and top with cheese sauce.

Nutrition Facts : Calories 300 kcal, ServingSize 1 serving

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