Starch Solution Stuffed Russet Potatoes Recipe fullandfulfilled 50 50 plate 50/50 bowl starch solution McDougall Program 5050 diet wfpb vegan plant based fullandfulfilled

Starch Solution Stuffed Russet Potatoes Recipe

Hey there! Welcome back to my website.

Today, I'm sharing an easy recipe with you to help you eat more potatoes and veggies.

Say Hello šŸ‘‹ to these Starch Solution Stuffed Russet Potatoes!

For 5 servings, use 5 potatoes.

First, bake your potatoes!

I poked each potato with a fork and stuck them in the oven for 1 hour at 400 degrees.

Filling Ingredients:

  • Ā½ an onion (I used red onion)
  • Ā½ a bag of frozen classic mixed vegetables (corn, peas, carrots)
  • Ā½ a bag of frozen cauliflower rice

Let the mixture thaw for an hour or so before preparing OR zap them in the microwave for 30 to 60 seconds.


  • Take your favorite mustard-based barbeque sauce (about half a cup) and drizzle it over your veggie mixture
  • Once your potatoes have cooled, cut them down the middle, scoop out the potato insides and add them to your veggie mixture
  • Mix your potatoes in with your veggie mixture and when everything is incorporated, scoop the mixture back into your potato shells
  • Place your stuffed potatoes in the air fryer or oven for 15 minutes at 400 degrees

Serve with your favorite dipping sauce! I picked ketchup.

If you try these Stuffed Potatoes, let me know what you think.

To learn more about how I've lost 35+ pounds on The Starch Solution, check out my E-Book!

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