Veggie Stuffed Twice Baked Potatoes Recipe

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Veggie Stuffed Twice Baked Potatoes
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  1. Preheat oven to 425F degrees.
  2. Microwave pierced potatoes on high for 12 minutes.
  3. Bake for 15 minutes.
  4. Slice off the tops of the potatoes.
  5. Scoop out the pulp, keep skins intact.
  6. Mash pulp in a bowl.
  7. Heat a skillet over medium heat, add butter and onion.
  8. Saute until onion is tender.
  9. Add onion, broccoli and ranch dressing to potato pulp.
  10. Mix well.
  11. Brush the outside of the potato skins with oil.
  12. Spoon potato mixture into the shells.
  13. Place on baking sheet.
  14. Bake until heated through, about 15 minutes.
  15. Salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 420.69 Kcal (1761 kJ)
Calories from fat 219.94 Kcal
% Daily Value*
Total Fat 24.44g 38%
Cholesterol 25.16mg 8%
Sodium 365.69mg 15%
Potassium 1174.84mg 25%
Total Carbs 43.55g 15%
Sugars 3.74g 15%
Dietary Fiber 6.24g 25%
Protein 7.87g 16%
Vitamin C 64.2mg 107%
Vitamin A 0.1mg 2%
Iron 2.7mg 15%
Calcium 75.3mg 8%
Amount Per 100 g
Calories 139.31 Kcal (583 kJ)
Calories from fat 72.83 Kcal
% Daily Value*
Total Fat 8.09g 38%
Cholesterol 8.33mg 8%
Sodium 121.1mg 15%
Potassium 389.05mg 25%
Total Carbs 14.42g 15%
Sugars 1.24g 15%
Dietary Fiber 2.07g 25%
Protein 2.6g 16%
Vitamin C 21.3mg 107%
Iron 0.9mg 15%
Calcium 24.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.7
  • 11

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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