Healthy Veggie Loaded Cheesy Potatoes
4Serves
EasyDifficulty
15 minsPreparation
15 minsCooking
Looking for a quick, wholesome comfort meal? These veggie-packed cheesy potatoes are the perfect balance of flavour and nutrition. Fluffy russet potatoes are stuffed with a vibrant mix of broccoli, corn, chickpeas, and parmesan, then roasted until golden and melty.
Ingredients
- 4 medium to large, similar sized russet potatoes
- 1 small head of broccoli
- 1 bunch of chives or spring onion
- 1/2 cup canned chickpeas, washed and drained
- 420g canned corn kernels, washed and drained
- 1/2 cup grated parmesan cheese
- sea salt and cracked black pepper
- sour cream or Greek yoghurt to serve
Method
- Preheat an oven to 220 degrees.
- Gather your potatoes and prick them all over roughly with a fork.
- Place the potatoes onto a microwave safe plate and microwave on high for 6 minutes. Carefully turn them over using some tongs as they will be very hot. Microwave the potatoes for another 6 minutes.
- Carefully remove from the microwave and allow them to cool slightly (as they will be very hot) before carefully using a sharp knife to slice a X shape into the top centre of the potato, working quickly as hot steam will be coming out of the potatoes.
- To make the veggie filling, use a sharp knife to finely chop the broccoli (or shave the broccoli) and chop the chives. Add the broccoli and chives to a medium sized bowl with the corn kernels, chickpeas and grated parmesan cheese. Season well with salt and pepper and use a spoon to combine.
- Spoon this veggie mixture generously over the centre and in the middle of the potatoes. Top with extra parmesan cheese and roast in the oven for 15 minutes or until the cheese is melted and golden.
- Allow the potatoes to cool for 10 minutes before serving. Serve with dollops of sour cream or Greek yoghurt.