Max's Twice-Stuffed Potatoes


  • 12 (60 count) Idaho potatoes
  • 4 cups diced vegetables such as: zucchini, yellow squash, carrots, scallions, red bell peppers, broccoli, corn, and peas
  • 1/4 cup melted butter
  • Salt and pepper to taste
  • 2 tablespoons dill weed, chopped


  1. Scrub the potatoes well. Prick tops with fork. Bake at 375ºF for 55 minutes or until tender.
  2. Cool the potatoes slightly and cut the tops off. Remove potato pulp, leaving 1/4" all around the edges and bottoms.
  3. Combine the rest of the ingredients with the potato pulp. Heap into reserved potato shells.
  4. Bake stuffed potatoes at 375ºF until hot.
  5. Garnish with chopped green onion and sour cream.
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Yield: 12 servings

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