Veggiestuffed Baked Potato Recipe

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Veggiestuffed Baked Potato
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  1. In 12-inch omelet pan over medium heat, heat butter until just hot enough to sizzle a drop of water.
  2. Add mushrooms, carrots, pepper, onions, garlic and pepper flakes. Cook, stirring frequently, until vegetables are crisp-tender, about 10 minutes.
  3. Pour in beaten eggs.
  4. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds.
  5. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
  6. With knife, cut an X on top of each potato.
  7. Gently press lower part of potato until potato comes up through slit. Spoon 1/4 of the scrambled egg mixture into each potato.
  8. Sprinkle each potato with I tablespoon of the cheese and green onion, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 154.28 Kcal (646 kJ)
Calories from fat 68.42 Kcal
% Daily Value*
Total Fat 7.6g 12%
Cholesterol 172.3mg 57%
Sodium 117.61mg 5%
Potassium 681.39mg 14%
Total Carbs 11.93g 4%
Sugars 6.78g 27%
Dietary Fiber 3.59g 14%
Protein 10.66g 21%
Vitamin C 59.3mg 99%
Vitamin A 0.5mg 17%
Iron 2.1mg 12%
Calcium 69.6mg 7%
Amount Per 100 g
Calories 58.99 Kcal (247 kJ)
Calories from fat 26.16 Kcal
% Daily Value*
Total Fat 2.91g 12%
Cholesterol 65.89mg 57%
Sodium 44.97mg 5%
Potassium 260.55mg 14%
Total Carbs 4.56g 4%
Sugars 2.59g 27%
Dietary Fiber 1.37g 14%
Protein 4.08g 21%
Vitamin C 22.7mg 99%
Vitamin A 0.2mg 17%
Iron 0.8mg 12%
Calcium 26.6mg 7%

* 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

  • 3
  • 4

Good Points

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

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