The potatoes at my childhood stomping ground may be the best ever, but these come in at a close second. And they’re better for you. These Twice Baked Veggie Stuffed Spuds are loaded with fresh veggies, Greek yogurt and the perfect amount of cheese.

I’ve grown up in Charlotte and, well, I’m still here. I happen to be a pretty big fan. While I’ve travelled near and far, when it comes to picking my stomping ground? This apple didn’t fall far from her tree.

My kids are in the same school district I graduated from, they compete in the same swim league I swam for as a “shrimp”, and we get to dine at some of the “older” joints that my family frequented when I was little.

One of my favorite places that’s managed to stand the test of time in an ever-changing Charlotte is Rusty’s Deli. For decades, if I had a hankering for a veggie stuffed spud, that was where I was heading. When I was pregnant, I was a lunchtime fixture in the place.

We don’t live quite as close to Rusty’s as I used to, much to my chagrin. So I’ve had to take it into my own hands to execute an “almost as awesome as Rusty’s” veggie spud. While I still may prefer their version, mine’s not half bad. And it’s gotta be loads better for you!

These twice baked veggie stuffed spuds are filled with fresh veggies, made creamy with olive oil and Greek yogurt, and have just the right amount of cheese for the perfect potato lunch. Unless you can make it to Rusty’s. Then go there.

Twice Baked Veggie Stuffed Spud

First up bake your spuds…. for the first time. I wash them well, pierce them and cook them at 400 degrees Fahrenheit until tender when pierced, about 1 1/2 hours. Allow them to cool enough to easily handle.

Meanwhile, chop the veggies finely and add to a large bowl. I know it sounds super weird to put diced cucumber into a baked potato, but something about it makes it, so give it a go.

Once cool enough to handle, cut each potato in half length-wise and scoop out the flesh. Leave a little potato rim so as not to cut through the skin. If you do, don’t sweat it. To the potato innards (not sure I’ve ever so non-grossly used innards in a recipe), add the Greek yogurt, olive oil, milk and salt. Mash until smooth.

Add in the fresh veggies and mix well.

Scoop the potato mixture into each potato until they overflow-eth. Scatter the top with with cheese. Return the potatoes to the oven to bake until the mixture is warmed through and the cheese is melted and golden, about another 30-40 minutes.

Serve with ranch and hot sauce, if desired.

Twice Baked Veggie Stuffed Spuds

Yield: 8 potato halves

The potatoes at my childhood stomping ground may be the best ever, but these come in at a close second. And they're better for you. These Twice Baked Veggie Stuffed Spuds are loaded with fresh veggies, Greek yogurt and the perfect amount of cheese.

Ingredients

4 russet potatoes, cleaned
3-4 cups finely chopped veggies (I like broccoli, onions, cukes, carrots and 'shrooms)
1/4 c. olive oil
1/2 cup or so of plain greek yogurt
1/3 - 1/2 cup milk (or until desired consistency is reached)
1 c. shredded cheese
salt and pepper to taste
Optional: Hot sauce and ranch dressing

Instructions

First up bake your spuds.... for the first time. I wash them well, pierce them and cook them at 400 degrees Fahrenheit until tender when pierced, about 1 1/2 hours. Allow them to cool enough to easily handle.
Meanwhile, chop the veggies finely and add to a large bowl. I know it sounds super weird to put diced cucumber into a baked potato, but something about it is super awesome, so give it a go.
Once cool enough to handle, cut each potato in half length-wise and scoop out the flesh. Leave a little potato rim so as not to cut through the skin. If you do, don't sweat it. To the potato innards (not sure I've ever so non-grossly used innards in a recipe), add the Greek yogurt, olive oil, milk and salt. Mash until smooth.
Add in the fresh veggies and mix well.
Scoop the potato mixture into each potato until they overflow-eth. Scatter the top with with cheese. Return the potatoes to the oven to bake until the mixture is warmed through and the cheese is melted and golden, about another 30-40 minutes.
Serve with ranch and hot sauce, if desired.