Loaded Potato Jacket with Vegetables
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Some recipes don’t ask for much—just good ingredients and a little time. A simple baked potato, made better with a creamy veggie filling, and a soft melt on top.
Serves - 1–2
Time - 35 minutes
Ingredients
- 2–3 medium potatoes
- 3 tbsp rosemary, thyme & oregano cheese spread (herb spread)
- 3-4 tbsp fresh mozzarella
- ½ cup mushrooms, finely chopped (50–60g)
- ½ cup broccoli, finely chopped (50g)
- ¼ cup tomatoes, deseeded and chopped (40g)
- 1–2 tsp olive oil
- Salt, to taste
- 1 tbsp fresh parsley, finely chopped
Method
1. Bake the potatoes
Preheat the oven to 180°C.
Slice potatoes in half, brush with olive oil, and bake for 25–30 minutes until soft inside.
2. Cook the vegetables
Sauté mushrooms till they release moisture and turn lightly golden.
Add broccoli and cook for 2–3 minutes.
Turn off the heat and mix in the tomatoes.
3. Make the filling
Scoop out the baked potato (keep skins intact).
Mix with:
-cooked vegetables
-half the mozzarella
It should feel soft, creamy, and easy to spoon.
4. Fill and bake again
Spoon the mixture back into the skins.
Top with the remaining mozzarella.
Bake for 3–5 minutes until lightly melted.
5. Finishing
Top with chopped parsley and serve warm.
Notes
-
Cook mushrooms properly to avoid extra moisture
- Parsley works better than cilantro here. It keeps the herby taste clean and balanced
Best served warm, straight from the oven, when everything is soft, creamy, and just coming together.