Veggie Loaded Twice Baked Potato

Veggie Loaded Twice Baked Potato with Cal-Organic Farms vegetables and yogurt dill sauce. Load these russet potatoes for weeknight dinner!

Last week I signed up for a half marathon in September!

If you’ve been following me for a while, you know that I ran a full marathon last October. 

I haven’t run much since then, so I wanted to sign up for a longer race to get motivated.

And what better way than the Virginia Wine Country Half Marathon?! 

I honestly don’t think I’ll ever run a full marathon again; I really think that was a one and done life goal. 

But there’s something about the training and fulfillment of a tangible goal that makes me feel like anything is possible.

Like even Twice Baked Potatoes stuffed with more roasted vegetables and smothered in yogurt dill sauce. 

They’re the best celebration of summer produce stuffed into one fluffy versatile tater. 

Load these russet potatoes up for a satiating and satisfying dinner to share! 

Russet Potatoes are the Canvas

The beautiful and fluffy canvas to these Twice Baked Potatoes are Cal-Organic Farms Russet Potatoes.

Russet potatoes are a great source of fiber as well as vitamins and minerals, like B6 and potassium. 

The starch present in russet potatoes makes them light and fluffy, perfect for baking and stuffing! 

How to Make Twice Baked Potatoes

First, preheat the oven to 400° F and line two baking sheets with parchment paper.

Poke the potatoes with a fork a couple times on each side.

Add them to the first baking sheet and bake them for 45 to 60 minutes or until they’re fork tender. 

What You Need to Make the Roasted Vegetables

While the potatoes bake, prepare the roasted vegetables.

Here’s what you need for the roasted vegetables:

• Cal-Organic Farms Broccoli, chopped
• Cal-Organic Farms Rainbow Bunch Carrots, peeled and chopped
• avocado oil
• Himalayan sea salt 
• Black pepper 

That’s it!

How to Make the Roasted Vegetables

Toss the chopped broccoli and carrots with the avocado oil and season them with a little salt and pepper to taste.

Add them to the second parchment lined baking sheet and add them to the oven during the last 20 minutes of the potato baking time.

Don’t forget to stir them once at the halfway point!

Cal-Organic Farms Produce

I used all of my favorite Cal-Organic Farms produce to bring this fun recipe to life.

You can recognize Cal-Organic Farms from their purple tags and the USDA seal on their packaging promises that their fresh produce was farmed with the highest standard for organic practices.

Cal-Organic Farms produce is free of synthetic fertilizers and pesticides, growth hormones, antibiotics, preservatives and GMOs.

That means what you’re eating is only farm fresh, organic produce without any nasties!

What You Need to Make Yogurt Dill Sauce

While the potatoes and vegetables bake, mix up all of the ingredients for the yogurt dill sauce in a medium-sized bowl. 

Here’s what you need for the Yogurt Dill Filling: 

• unsweetened almond milk yogurt
• runny tahini
• Cal-Organic Farms Dill, freshly chopped
• garlic powder
• lemon
• nutritional yeast
• Himalayan sea salt

That’s it!

How to Make Yogurt Dill Sauce 

Remove the potatoes and vegetables from the oven and allow the potatoes to cool briefly, then slice the potatoes open lengthwise and scoop out most of the insides, leaving a small potato perimeter.

Add the potato flesh to the yogurt dill sauce bowl and smash everything well until the potatoes are integrated in with the sauce.

It should look like mashed potatoes!

How to Stuff Twice Baked Potatoes

Scoop the filling back into the potato skins and top the potatoes with the roasted vegetables.

Sprinkle on some vegan cheese, if you want to!

I recommend a vegan cheddar for the best flavor. 

Place the potatoes back on the baking sheet and bake them for an additional 10 to 15 minutes, or until the filling has heated through and the cheese has melted. 

Toppings for Twice Baked Potatoes

Here’s what you can get ready for serving:

• shredded cheese (optional)
• Cal-Organic Farms Dill, chopped
• Cal-Organic Farms Green Onion, sliced (green parts only!)

That’s it!

How to Serve Veggie Loaded Twice Baked Potatoes

Serve the potatoes warm with extra dill and green onion.

I like to double the Yogurt Dill Sauce to have extra for serving; it’s absolutely delicious! 

If you have extra roasted vegetables, you can serve them on the side, too. 

Enjoy these Veggie Loaded Twice Baked Potatoes as a delicious veg-centric dish meal to celebrate summer harvest. 

It’s great for when you’re craving a loaded baked potato but want to keep it vegan and high on veggies and fiber! 

This meal feels cozy and satiating while being packed with fiber, vitamins and minerals, and rainbow vegetables.

For extra protein, try adding legumes to your potato or serving over quinoa. 

Store any leftovers in an airtight container in the refrigerator for up to 5 days and reheat before serving. 

Enjoy!

More Stuffed Potatoes

• Stuffed Purple Sweet Potatoes with Turmeric Tahini

• BBQ Jackfruit Stuffed Sweet Potatoes

• Black Bean & Quinoa Chili Stuffed Sweet Potatoes

• Stone Fruit Stuffed Sweet Potatoes

• Breakfast Stuffed Sweet Potato

I Want to Hear From You

If you make this Veggie Loaded Twice Baked Potatoes recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Cal-Organic Farms, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!