Vegetarian Stuffed Potatoes Recipes

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VEGETARIAN STUFFED POTATOES



Vegetarian Stuffed Potatoes image

Our absolute favorite fast meal!! I purposely "forget" to take something out of the freezer for dinner some nights so that we can have these!!

Provided by Victoria Scott Coh

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium russet potatoes (scrubbed and jabbed)
2 cans vegetarian chili (found with the regular chili)
1 cup shredded cheddar cheese
1 onion, chopped
2 tablespoons Mrs. Dash seasoning mix
1 tablespoon minced garlic
1 tablespoon ground cumin
1 dash of good balsamic vinegar (to personal taste)

Steps:

  • Place all ingredients except potatoes and cheese in a pan in which you first put about 2 tblsp of olive oil.
  • Simmer for 10 or 15 minutes, until totally blended and onion cooks a bit.
  • Place potatoes, individually wrapped in paper towels, in microwave and nuke until mushy (soft when you squeeze the paper towels).
  • Remove and place one potato on each plate, slit and mash a bit.
  • Spoon hot chili mix over each, topping each with grated cheese.
  • You can add a spoonful of sour cream and some guacomole to make these really special and good, or be creative with your own ideas!

EASY VEGETARIAN STUFFED MUSHROOMS



Easy Vegetarian Stuffed Mushrooms image

These vegetarian stuffed mushrooms are quick and easy to make. You only need a handful of ingredients and your guests will love them.

Provided by LaDonna Langwell

Categories     Stuffed Mushrooms

Time 35m

Yield 5

Number Of Ingredients 6

2 tablespoons butter, divided, or more as needed
10 medium brown mushrooms, stems removed and diced
3 ounces garden vegetable cream cheese spread (such as Philadelphia(R) Garden Vegetable), or more to taste
2 stalks green onions, chopped
1 tablespoon chopped fresh chives, or to taste
¼ cup panko bread crumbs

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
  • Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
  • Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
  • Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 6.5 g, Cholesterol 28.5 mg, Fat 10.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 135.1 mg, Sugar 1.8 g

VEGGIE-STUFFED POTATOES



Veggie-Stuffed Potatoes image

Marinated artichoke hearts are an unusual addition to these impressive packed potatoes from Jennifer Andrzejewski of Grizzly Flats, California. Bacon, cheese, sour cream and broccoli round out the savory flavor.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 medium baking potatoes
1/2 cup sour cream
1 cup shredded cheddar cheese
1/2 cup frozen chopped broccoli, thawed
1/2 cup chopped marinated quartered artichoke hearts
2 tablespoons crumbled cooked bacon
1/2 teaspoon garlic salt
1/4 teaspoon lemon-pepper seasoning

Steps:

  • Place potatoes on a microwave-safe plate; pierce several times with a fork. Microwave on high for 6-8 minutes or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp of each, leaving a thin shell., In a bowl, mash the pulp with sour cream. Stir in the cheese, broccoli, artichoke, bacon, garlic salt and lemon-pepper. Spoon into potato shells. Microwave, uncovered, on high for 1-2 minutes or until heated through.

Nutrition Facts :

ELEGANT VEGETARIAN STUFFED POTATOES



Elegant Vegetarian Stuffed Potatoes image

There are plenty of Stuffed Potato recipes here at Zaar, but here is one that is a bit different. This vegetarian main combines pureed navy beans with potato and garlic to create a smooth filling. Toasted pine nuts, golden raisins and vibrant rapini add an unusual twist. An excellent lunch or light supper choice. Serve with a fresh green salad and a glass of sparkling wine at your next luncheon.

Provided by Chef Regina V. Smith

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 large russet potatoes, well scrubbed
4 cups rapini, finely chopped (broccoli rabe)
1 cup canned navy beans, drained and rinsed
1/2 cup warm milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced
1 tablespoon unsalted butter
1/3 cup golden raisin
3 tablespoons pine nuts, toasted
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 375°F Pierce each potato several times with a fork. Microwave on high for 8 to 10 minutes or until fork tender.
  • Meanwhile, blanch the rapini in a saucepan of boiling water for 2 minutes. Drain, rinse under cold water to stop the cooking process and spread on paper towels to dry.
  • Combine beans, milk, salt, pepper and garlic in the bowl of a food processor; pulse until mixture is smooth.
  • Cut each potato in half lengthwise. Scoop the flesh into the food processor (keeping the skins intact). Add the butter; pulse just until smooth and well combined. (Take care not to over process at this point or your potatoes will get gummy.)
  • Remove the bowl from the processor and gently stir in the rapini, toasted pine nuts and raisins by hand.
  • Divide potato mixture evenly between potato shells and top each filled potato with an equal amount of Parmesan cheese.
  • Bake for 15 minutes or until heated through.

Nutrition Facts : Calories 510.9, Fat 10.8, SaturatedFat 4.1, Cholesterol 17.4, Sodium 719, Carbohydrate 90.4, Fiber 12.3, Sugar 10.5, Protein 17.2

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2020-04-24 Directions. Step 1. Preheat oven to 375°F (190°C). Pierce each potato several times with a fork. Microwave on high for 8 to 10 min. or until …
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3.3/5 (3)
Total Time 45 mins
Estimated Reading Time 40 secs
Calories 520 per serving
  • Preheat oven to 375°F (190°C). Pierce each potato several times with a fork. Microwave on high for 8 to 10 min. or until fork tender. Meanwhile, blanch rapini in a saucepan of boiling water for 2 min. Drain, rinse under cold water and spread on paper towel to dry.
  • Combine beans, milk, salt, pepper and garlic in the bowl of a food processor; pulse until mixture is smooth. Cut each potato in half lengthwise. Scoop the flesh into the food processor (keeping the skins intact) and add butter; pulse just until smooth and well combined. Gently stir in rapini, pine nuts and raisins.
  • Divide potato mixture evenly between potato shells and top each filled potato with an equal amount of Parmesan cheese. Bake for 15 min. or until heated through.


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