A delightful twist on the classic twice-baked potatoes, these cheesy veggie-stuffed potato skins are a crowd-pleaser.
Preheat your oven to 375°F.
Preheating ensures even cooking and the perfect texture.
Bake the potatoes directly on the oven rack for about 1 hour, or until tender when pierced with a fork.
Placing the potatoes directly on the rack allows for even heat distribution.
Let the potatoes cool slightly, then cut each in half lengthwise and scoop out the insides, leaving a thin shell.
Be gentle when scooping to avoid tearing the skins.
In a mixing bowl, combine the scooped potato insides with butter, cheddar cheese, parmesan cheese, carrots, tomatoes, and olives. Mix until well combined.
Mixing while the potatoes are still warm helps the cheese melt slightly, making it easier to combine.
Season the mixture with salt and pepper to taste, then spoon it back into the potato skins.
Overfill slightly for a more indulgent presentation.
Place the filled potato skins on a baking sheet and bake for an additional 15 minutes, or until the tops are golden and bubbly.
For extra crispiness, broil for the last 2 minutes.
Serve warm, garnished with a sprinkle of extra parmesan or fresh herbs if desired.
Pair with a side salad for a complete meal.
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