Forget waiting an hour for the oven! This single-serving stuffed potato delivers all the fluffy, cheesy, comforting goodness you crave in a fraction of the time. It’s the ultimate budget-friendly weeknight hero, proving that delicious vegetarian meals don’t have to be complicated. Let’s get cooking!
Ingredients
• 1 large baking potato, about 8 ounces or 225g
• 1 tablespoon or 15g Greek yogurt
• ½ tablespoon or 7g butter
• ¼ teaspoon or 1g paprika
• ⅛ teaspoon or 0.75g salt
• Freshly ground black pepper, to taste
• 2 teaspoons or 8g shredded Cheddar cheese
Instructions
1. Wash the potato thoroughly, scrubbing off any dirt. Pierce the potato in several spots with a fork.
2. Place the potato on a microwave-safe plate and microwave on high for 3–7 minutes, until tender. Let the potato rest for 1 minute before handling.
3. Carefully slice the potato open lengthwise. Scoop out the hot pulp into a bowl, leaving about a ¼-inch border of potato attached to the skin.
4. Add the Greek yogurt, butter, paprika, salt, and pepper to the potato pulp. Mash with a fork until well combined and creamy.
5. Spoon the mashed potato mixture back into the potato shells.
6. Sprinkle the shredded Cheddar cheese over the top.
7. Microwave for another 30-60 seconds, or until the cheese is perfectly melted and bubbly. Serve immediately.
Nutritional Information
• Serves: 1
• Cost: Approximately $0.89
• Calories: 257
• Fat: 8g
• Carbohydrates: 41g
• Protein: 7g
• Fiber: 3g
• Sugar: 2g
• Sodium: 342mg
Pro Tips
• Microwave cooking times vary. Start with 3 minutes on high, check for doneness, and then continue cooking in 1-2 minute intervals as needed.
• A potato is fully cooked when a fork can easily pierce it all the way through and the skin appears slightly wrinkled.
• For crispier skin, brush the microwaved potato with olive oil and place it under your oven’s broiler for 1-2 minutes before stuffing.
• Get creative with your filling! Try adding chopped chives, a pinch of garlic powder, or some steamed broccoli to the mash.
FAQ
Q: Can I make this stuffed potato vegan
A: Yes, you can easily make this recipe vegan! Swap the butter for a plant-based butter, use a dairy-free Greek-style yogurt (like almond or soy-based), and top with your favorite vegan shredded cheese.
Q: How can I add more protein to this vegetarian potato
A: To boost the protein, mix in 2-3 tablespoons of cooked lentils, black beans, or chickpeas with the potato pulp. A sprinkle of nutritional yeast can also add a cheesy, savory flavor and extra protein.
Q: What are some other vegetarian fillings I can add
A: Get creative with your vegetarian fillings! Try mixing in sautéed mushrooms and onions, steamed broccoli florets, chopped scallions, or a pinch of garlic powder directly into the potato mash for extra flavor and nutrients.
Q: Can I prepare this stuffed potato ahead of time
A: Absolutely! You can microwave the potato and prepare the filling in advance. Store the potato skin and the filling separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, simply stuff the potato, top with cheese, and microwave until heated through.
