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Cheesy Veggie Stuffed Potatoes

  • 0 people already cooked this dish.
  • Total: 53min
    Preparation: 53min
  • Portions: 4
  • Difficulty: Intermediate


  • 1 lb. Potatoes (whole), scrubbed
  • 2 tsps. Butter
  • ¼ cup Finely chopped onion
  • 1 tsp. Minced garlic
  • 1 tbsp. Finely chopped seasoning / pimento peppers
  • 1 cup Finely chopped dasheen leaves / spinach
  • ½ cup Grated carrot
  • 1 MAGGI Vegetable Bouillon Cube, crushed
  • 1/3 cup CARNATION Cheesy Evaporated Milk
  • 1 cup Grated cheese


  1. Boil potatoes in salted water or microwave until tender.

  2. In a medium saucepan, melt butter and sauté onion, garlic and seasoning peppers for 3 minutes.

  3. Add dasheen leaves, carrot and Bouillon Cube; continue to sauté for 5 minutes. Remove from heat.

  4. Cut potatoes in half and scoop out inside of potatoes, leaving shell in tact.

  5. Using a potato masher, crush scooped potato with Evaporated Milk.

  6. Fold in cooked vegetables and half of cheese.

  7. Spoon filling back into potato shells.

  8. Top with remaining cheese.

  9. Bake at 375°F in preheated oven for 10 minutes or until cheese melts and golden.

Mark as cooked

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