Stuffed Baked Potato Bars are always a big hit at our house. They are easy to make, super delicious, satisfy all eaters (vegan or not), and are incredibly filling. It's like a tasty vegan buffet on a baked potato - great way to use up leftovers too!!!! You're going to love these baked potatoes, I'm sure of it!
There's just something so satisfying about a baked potato stuffed with all your favourite things. Very simple and quick to prepare yet so filling and delicious! I usually make stuffed potatoes when I have leftover baked veggies, some cashew sauce, and beans from the week.
I just pop a few potatoes in the oven to bake, bring out the leftovers, chop up a few fresh things and then pile them all together. Family favourite for sure!
How to Make a Baked Potato Bar
When I served stuffed baked potatoes, I set it up like a baked potato bar. Use up leftovers or make the ingredients from scratch. Here's an example of a combination that our family loves. The flavors and textures of these ingredients together is very satifying.
- 4 jacket potatoes, baked
- baked tray vegetables of choice (cauliflower, broccoli)
- beans in sauce or chili beans
- cherry tomato halves
- avocado chunks
- green onion slices
- smoky, chipotle cashew cream
- shredded cabbage or quick and creamy slaw
Baked Potatoes - Bake jacket potatoes until soft when gently squeezed. About 40 minutes (you can par cook in the microwave if you are pressed for time then finish in the oven). Alternatively, bake a sweet potato, I cut them in half, squeeze the cut size with lime juice, add a sprinkle of cinnamon and cumin and bake cut size down on a baking sheet (around 25 minutes).
Baked Vegetables - break cauliflower and broccoli into bite-size florets, season as per your taste preference, and bake on a sheet pan for 25 minutes.
Saucy Beans - use leftovers or grab a tin of your favourite beans in sauce, pour them into a saucepan over medium heat, add some smoky bbq sauce, a squirt of sriracha or chipotle tabasco, and a few teaspoons of chili powder to amp up the flavour.
Cashew Cream - the luscious, dairy-free cashew cream pulls all the smoky, bbq, spicy, tangy flavours together. I usually make a Tex-Mex cashew cream. This takes under 5 minutes! Leftovers store nicely in the fridge for up to a week. Another quick and delicious sauce to drizzle is this Sweet and Spicy Tahini Sauce!
The Rest - tomatoes add a juicy freshness, avocado chunks are creamy but add texture, the green onions are non-negotiable in our house! Shredded cabbage adds a lovely crunch on its own, but my family usually wants a tangy, sloppy slaw to pile on their potatoes.
More Ingredient Options for Stuffed Potatoes
The options and combinations for a stuffed baked potato bar are endless. We've made BBQ jackfruit stuffed potatoes. Indian stuffed potatoes using leftover Spicy Chana Masala with cashew cream as well as Lentil Mushroom Bolognese stuffed potatoes which was incredible. Or how about an Italian flavor using leftover Creamy Rosé Veggie sauce and Caesar salad. Yum!
Fast Easy Vegan Dinner Ideas
Savory Chickpea Pancakes - easy, delicious, gluten-free, piled with goodies and a drizzle!
Sweet Summer Corn Tacos - fresh, creamy and delicious, these tacos are summer in a shell!
Best Vegan Shawarma - made with spicy soy curl tenders and 2 incredible sauces!
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Stuffed Baked Potato Bar Recipe
- 4 jacket potatoes, baked
- 2 large sweet potatoes, cut in half (optional)
Baked Sheet Pan Vegetables
- ½ large cauliflower, broken into florets
- 1-2 cups broccoli, broken into florets
- 1 tbsp oil (if using)
- ½ large lemon, juice
- 1 tsp garlic powder
- 1 tbsp taco spice, to taste
- 4 dollops Tex-Mex cashew cream
- 1 cup baked beans
- BBQ Sauce, sriracha, chili powder
- 1 cup cherry tomatoes, quartered
- 1 avocado, chunks
- 4 green onions, sliced
- cabbage, shredded
Potatoes (jacket or sweet)
- Preheat oven to 400º F (can put the heat up to 425º F).
- Wash jacket potatoes, pierce several time with a fork, and place in oven for 40 - 45 minutes or until soft when squeezed.
- Pro Tip: If pressed for time, you can par cook the potatoes in the microwave for 8-10 minutes on high (don't forget to pierce them first!). Then finish them in the oven for 15-20 minutes or until tender.
- OR Sweet Potatoes if you prefer: Wash sweet potatoes, cut in half lengthwise, season the cut side with lime juice, a sprinkle of cinnamon and cumin and place cut side down on a baking sheet covered with parchment.
- Cook for until fork tender (about 20 - 25 minutes depending on size).
Baked Sheet Pan Vegetables
- Meanwhile, cut the cauliflower and broccoli into florets. Toss with 1 tablespoon of oil (or a splash of lemon if oil free) and the seasoning. Add more seasoning per your taste preference.
- Arrange in a single layer on a baking sheet covered in parchment paper.Place in oven until tender, around 20- 25 minutes. Stir halfway through.
- Prepare tomatoes, green onions, and avocados as above. Shred cabbage OR serve with quick sloppy slaw (recipe link below).
- Beans in Sauce - to amp up the flavour, pour a tin of beans in tomato sauce into a small saucepan, add ¼ cup smoky bbq sauce (to taste), a generous squirt of sriracha sauce and a couple teaspoons of chili powder. Cook over medium heat until bubbling. Remove from heat.
Putting it All Together
- Split the baked potatoes open, fill with bbq beans, roasted vegetables, and cashew cream. Top with tomatoes, avocados, cabbage (or slaw), green onions, and a drizzle of sriracha. Enjoy!
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