Cheezy Loaded Baker & Thai Peanut Baker Prep 10 mins Cook 50 mins Total 60 mins
The perfect way to accommodate two different flavors in the same meal. For the couple that wants both sweet and savory. You can't go wrong with loaded baked potatoes - totally customizable for everyone!
Ingredients 2 large Yukon Potatoes 1/2 a Bell Pepper, diced (Red & Yellow) 1/3 cup Broccoli, bite-sized 1 Carrot, diced or shredded 1/4 cup Yellow Onion, diced or roasted 4-6 stalks Asparagus, bite-sized pieces Cheezy Sauce, to top Black Pepper, to taste Peanut Sauce, to top Sesame Seeds, to top
Instructions Preheat your oven to 425 degrees F. Wash your potatoes, scrubbing away any dirt. Pat dry and place them right on the middle rack in the oven. Bake for 45-60 minutes, depending on size. Check on them after 40 minutes and rotate if needed. Wash and cut all your veggies. Heat a large skillet to medium high heat, with a touch of oil (if desired, completely optional if you’re using non-stick). Add in your veggies and cook till tender, about 8-12 minutes. Stir frequently. Remove your potatoes from the oven and cut a slit down the middle, longways. Using a clean dish towel, or your hands if you’re feeling brave - push in the sides to create an opening in the center. Divide up your veggies into both potatoes evenly. Top one with cheezy sauce + black pepper and the other with peanut sauce + sesame seeds. Serve warm, enjoy! Cuisine American
Recipe by The Plant Philosophy at https://theplantphilosophy.com/veggie-lovers-stuffed-baked-potatoes-2-ways/