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Garden Stuffed Potatoes

These potatoes will fill you up and leave you satisfied while providing delicious flavor and healthy vitamins for your body. Please do not ever feel like potatoes are off the list of foods you can eat! Potatoes get bad press but they are actually great for the body and to satiate the appetite! You can feel good about eating potatoes again! 

Course Side
Cuisine Plant Based, Vegetarian
Keyword easy recipe
Servings 4


  • 2 medium potatoes
  • 1/2 large onion chopped
  • 3 cloves garlic minced
  • 1 cup cherry tomatoes sliced in half
  • 1 small zucchini sliced into quarters
  • 1/2 red bell pepper chopped
  • 1 cup mushrooms chopped
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 1 tsp garlic salt
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 2 tbsp fresh basil chopped
  • 4 tbsp parsley chopped
  • 1 cup crushed organic tomatoes
  • 2 tsp vegan sour cream


  1. Slice potatoes long ways and put in an oven set at 375 for 45-55 minutes until cooked through. Scoop out the fleshy insides leaving about 1/4 inch of potato all the way around. Put the insides in a bowl and set aside.

  2. In a stock pot on medium heat, add onions and cook until translucent. Once translucent, add all the vegetables except the crushed tomatoes. Once the zucchini is cooked add in the tomatoes. You can add a tablespoon of vegetable stock to saute the vegetables quicker. 

  3. Lower the heat to low and add all your spices except basil and parsley. Top with a lid and allow vegetables to cook for 7-10 minutes while you heat your oven back up to 375.

  4. Add the insides of the potatoes to the vegetables and add basil and parsley, saving a little for garnish at the end. Stir together until mixed well and stuff your potato skins with the vegetable mixture. 

  5. Line a baking sheet with parchment paper and place your stuffed potatoes on it. Top with sour cream and bake for 12-15 minutes at 375. You could also top with feta cheese.  Top with remainder of basil and parsley and enjoy.