This dish combines the comforting, fluffy texture of baked potatoes with the sweetness of roasted carrots and the vibrant, tender broccoli. The sprinkle of Parmesan and fresh parsley adds flavor and a touch of elegance, making it perfect for both weeknight dinners and casual gatherings.
Not only is this meal visually appealing with its colorful veggie filling, but it is also highly versatile. You can experiment with different herbs, spices, or cheeses to suit your taste. Whether served as a main or a side, these stuffed potato cups bring warmth, nutrition, and simplicity to your table.
Full Recipe
Ingredients
4 medium russet potatoes
2 medium carrots, diced
1 cup broccoli florets
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
Salt and pepper, to taste
¼ cup grated Parmesan cheese (optional)
2 tablespoons fresh parsley, chopped
Directions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly. Pierce each potato a few times with a fork.
Rub potatoes with 1 tablespoon olive oil, sprinkle with salt, and place directly on a baking sheet. Bake for 40–45 minutes, until tender.
While potatoes are baking, toss diced carrots and broccoli florets with remaining olive oil, garlic powder, smoked paprika, salt, and pepper.
Roast the vegetables in the oven for 20–25 minutes, or until tender and slightly caramelized.
Remove potatoes from oven and let them cool slightly. Cut a slit on top and gently fluff the insides with a fork.
Fill each potato with the roasted carrots and broccoli. Top with Parmesan cheese and chopped parsley. Serve warm.
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