Veggie Stuffed Twice Baked Potato Boats
85 mins (prep 15, cooking 70)
16 ingredients
4 servings
A yummy recipe from Cat Cora, iron chef on the Food network. I changed the recipe around a little to please me. You can use vegetables that work for you, such as leftovers!

Categories:  holiday , side-dish , north-american , main-dish , american , <-4-hours , vegetarian , cheese , potato , vegetable , eggs~dairy , time-to-make ,
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Serving Size (40.81 g)
Servings 4
Amount per Serving
Calories 125.51 Calories from Fat 98.73
% Daily Value *
Total Fat 10.97g 67.48%
Saturated Fat 6.93g 138.57%
Trans Fat 0.24g %
Cholesterol 31.43mg 41.9%
Sodium 157.47mg 26.25%
Total Carbohydrate 2.48g 3.3%
Dietary Fiber 0.75 g 12.06%
Sugars 0.92 g %
Protein 4.62g 36.95%
Vitamin A 677.69IU% Vitamin C 3.02mg%
Calcium 112.08mg% Iron 0.36mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
low-fat, grated parmesan cheese, italian herb seasoning, frozen broccoli florets, shelled, frozen carrots, chopped tomato, chopped black olives, fresh ground black pepper, bacon strips