A delightful twist on stuffed potatoes, combining creamy textures and vibrant flavors for a satisfying dish.
Preheat your oven to 400°F.
Ensure the oven is fully preheated to achieve even cooking.
Pierce the baking potatoes with a fork and place them on a baking sheet. Bake for 1 hour.
Piercing the potatoes allows steam to escape, preventing them from bursting.
Reduce the oven temperature to 350°F.
Lowering the temperature prepares the oven for the second bake.
Heat olive oil in a skillet over medium heat.
Use a non-stick skillet to prevent sticking.
Sauté the onions for about 5 minutes until softened.
Stir occasionally to prevent burning.
Add the broccoli, carrot, and garlic to the skillet. Cook while stirring for 5 minutes, then cover and cook for an additional 4 minutes.
Covering the skillet helps the vegetables cook evenly.
Halve the baked potatoes and scoop out the pulp into a mixing bowl.
Be careful not to tear the potato skins.
Combine the potato pulp, sautéed vegetables, cottage cheese, parsley, parmesan cheese, salt, and pepper in the mixing bowl. Mash until well mixed.
Taste the mixture and adjust seasoning as needed.
Spoon the mixture back into the potato skins and place them on the baking sheet.
Pack the filling tightly to ensure it stays in place.
Bake the stuffed potatoes at 350°F for 15 minutes until heated through.
For a golden top, broil for the last 2 minutes.
Serve the stuffed potatoes warm as a main dish or side.
Garnish with extra parsley for a fresh touch.
