Veggie Twice Baked Potatoes
1 potato of veggie twice baked potatoes contains 101 Calories. The macronutrient breakdown is 60% carbs, 32% fat, and 8% protein. This is a good source of potassium (10% of your Daily Value) and vitamin c (35% of your Daily Value).
- Makes
- 8 potato
- Prep Time
- 20 minutes
- Cook Time
- 45 minutes
Ingredients
Directions
- Preheat oven to 400 degrees F. Cover baking sheet with foil and spray with baking spray. Set aside.
- Chop broccoli and red bell pepper. Bring a pot of water to boil with a steam tray over top. Add broccoli and bell pepper to the steam tray, cover, and steam for 4-5 minutes until tender; set aside.
- Wash the potatoes, pat them dry with paper towel. Put potatoes in large bowl and toss with olive oil and sea salt, make sure all potatoes are covered with a thin layer of oil.
- Pour potatoes onto baking sheet. Bake for approximately 30 minutes or until softened, should be able to pierce easily with a fork. Remove from oven and allow the potatoes to cool.
- Once cooled, using a paring knife cut the top off the potatoes and scoop out the potato, leaving the skin and a thin layer of potato for support. I used a melon baller to easily scoop the potato out.Place the potato into a medium size bowl. Place the potato skins back onto the baking sheet.
- Once all potatoes have been scooped, mash up the potato in the bowl using either a masher or a fork. (If potato isn't mashing easily, you can microwave it for a few minutes to make it softer.)
- Pour in the almond milk and continue mashing. Should become creamier and softer. Use more if needed to reach desired consistency.
- Add in the bell pepper, broccoli, and green onion. Stir to combine. Add in the black pepper and garlic salt to taste. Stir to combine.
- Spoon the potato mixture back into the potato skins. Add extra on top so the filling comes out of the top of the potato.
- Place baking tray back in oven and cook for an additional 10 minutes until the top of the potatoes are slightly crispy. Serve immediately and enjoy!
Nutrition Facts
For 1 potato of veggie twice baked potatoes (127g)
Nutrient | Value | %DV |
---|---|---|
Calories | 101 | |
Fats | 4g | 5% |
Saturated fats | 0.5g | 2% |
Trans fats | 0g | |
Cholesterol | 0mg | 0% |
Sodium | 173mg | 8% |
Carbs | 16g | 6% |
Net carbs | 14g | |
Fiber | 2g | 7% |
Sugar | 2g | |
Protein | 2g | |
Calcium | 26mg | 3% |
Iron | 1mg | 10% |
Potassium | 454mg | 10% |
Vitamin D | 0μg | 0% |
Vitamins and Minerals | ||
Alpha carotene | 4μg | |
Beta carotene | 319μg | |
Caffeine | 0mg | |
Choline | 16mg | 3% |
Copper | 0.1mg | 13% |
Fluoride | 0μg | |
Folate (B9) | 26μg | 7% |
Lycopene | 0μg | |
Magnesium | 22mg | 5% |
Manganese | 0.2mg | 7% |
Niacin | 1mg | 7% |
Pantothenic acid | 0.3mg | 7% |
Phosphorus | 61mg | 9% |
Retinol | 0μg | |
Riboflavin (B2) | 0.1mg | 4% |
Selenium | 1μg | 1% |
Theobromine | 0mg | |
Thiamine | 0.1mg | 6% |
Vitamin A IU | 596IU | |
Vitamin A | 30μg | 3% |
Vitamin B12 | 0μg | 0% |
Vitamin B6 | 0.2mg | 15% |
Vitamin C | 32mg | 35% |
Vitamin D IU | 0IU | |
Vitamin D2 | 0μg | |
Vitamin D3 | 0μg | |
Vitamin E | 1mg | 5% |
Vitamin K | 15μg | 12% |
Zinc | 0.3mg | 3% |
Sugars | ||
Sugar | 2g | |
Sucrose | 0.2g | |
Glucose | 1g | |
Fructose | 1g | |
Lactose | 0g | |
Maltose | 0g | |
Galactose | 0g | |
Starch | 11g | |
Fats | ||
Saturated fats | 0.5g | 2% |
Monounsaturated fats | 2g | |
Polyunsaturated fats | 0.4g | |
Trans fats | 0g | |
Fatty Acids | ||
Total omega 3 | 0g | |
Total omega 6 | 0g | |
Alpha Linolenic Acid (ALA) | 0g | |
Docosahexaenoic Acid (DHA) | 0g | |
Eicosapentaenoic Acid (EPA) | 0g | |
Docosapentaenoic Acid (DPA) | 0g | |
Amino Acids | ||
Alanine | 0.1g | |
Arginine | 0.1g | |
Aspartic acid | 0.4g | |
Cystine | 0g | |
Glutamic acid | 0.3g | |
Glycine | 0g | |
Histidine | 0g | |
Hydroxyproline | 0g | |
Isoleucine | 0.1g | |
Leucine | 0.1g | |
Lysine | 0.1g | |
Methionine | 0g | |
Phenylalanine | 0.1g | |
Proline | 0.1g | |
Serine | 0.1g | |
Threonine | 0.1g | |
Tryptophan | 0g | |
Tyrosine | 0g | |
Valine | 0.1g |