I don’t know about you guys but to me there is nothing I love about leftover vegetables. In fact, just last night for dinner we had leftover roast chicken with its original sides of roasted potatoes and brussels sprouts…and a side of mac and cheese. Something needed to make up for the fact that I was eating day-old brussels sprouts.
So that’s where these twice baked roasted veggie stuffed potatoes come in. I made one for myself for lunch a few weeks ago after Josie posted her recipe and I couldn’t have been more satisfied with the result. I did actually use up some leftover roasted brussels sprouts and carrots and I also roasted some butternut squash (homegrown!!) while the potatoes (I make a bunch at a time) were baking.
But feel free to switch up the veggies and use up whatever you may have…like whatever you’ve got in the fridge come this Friday. I’m quite sure leftover broccoli and cheese casserole would have quite the reinvented life in these potatoes. And if don’t have smoked or aged gouda or Gruyere but you do have a block of sharp cheddar or Swiss or havarti or…whatever… left from your cheese board on Thanksgiving (or rumbling around in the bottom of your cheese drawer), use what you’d like. It’s an adaptable recipe and however you go about it, I’m sure you’ll love it!
Looking for other Thanksgiving leftover makeover ideas?
Turkey Noodle Soup
Roast Chicken (or Turkey) Soft Tacos with Cilantro Cream
Bacon, Egg, and Cheese Pizza
Chicken (or Turkey) and Biscuits Pot Pie
Roasted Vegetable Stuffed Potato
source: adapted from Pink Parsley
The instructions for this recipe tell you how to roast the vegetables but if you have a bunch that are cooked/roasted already, just use what you have. You’ll need about 1 to 1 1/2 cups cooked vegetables for this recipe.
- 2-3 Russet potatoes, scrubbed and dried
- 3-4 cups bite-sized chopped vegetables, for roasting
- Kosher salt and freshly ground black pepper
- 6 oz Greek yogurt or low-fat sour cream
- 1/2 tsp garlic powder
- 1/4 cup milk
- 1 cup aged gouda cheese, divided
- 1 tsp fresh thyme, chopped
- Preheat oven to 425 degrees F. Poke potatoes with a fork a couple times on each side and bake for 45 – 60 minutes until they are tender when pinched around the centers.
- While the potatoes bake, toss the vegetables on a baking sheet with 2 tablespoons olive oil, 1 1/2 teaspoons Kosher salt, and a few grinds of black pepper. Add the baking sheet to the oven (on the rack below the potatoes) during the last 20 minutes of the potato baking time. After 10 minutes, toss the vegetables to ensure they are browning on all sides. Remove the potatoes and vegetables from the oven and allow the potatoes to cool long enough until you can handle them – or just use a pot holder in the next step. Leave the oven on.
- Slice the potatoes open lengthwise and scoop out the insides, taking care not to tear the skin, into a medium bowl. Mix the yogurt or sour cream, garlic powder, milk, 3/4 cup cheese, thyme, 3/4 tsp Kosher salt, and few grinds of black pepper into the potatoes. Scoop the filling back into the potato skins and top the filling of all of the potatoes with the roasted vegetables and the remaining cheese. Place the potatoes on a baking sheet and bake for 10-15 minutes until the filling has heated through and the cheese has melted. Sprinkle the tops with extra thyme, if desired.