These are the stuffed baked potatoes of your dreams. You don’t dream about potatoes? That’s weird. Anyway, these are cheesy, fluffy, savory and everything you want in a potato and more. They make a great side but could very well be the star of any meal.
First step is to prepare the baked potatoes for stuffing. You’ll need to use russet potatoes. Don’t use another kind because they aren’t dry enough and get nice plump large potatoes without any blemishes. Scrub them well then make sure you pat them dry before giving them their oil and salt bath. You’ll need to bake them first then remove the cooked insides to mix with the rest of the ingredients and eventually re-stuff them.
These really can be stuffed with any veggies and any type of vegan cheese, but I chose the classic combo of broccoli and cheddar. I had roasted some broccoli for dinner the night before but you could use blanched or even frozen broccoli in a pinch. Here are some other filling combo ideas.
- Bacon and cheese. Use your favorite vegan bacon or use bacon bits.
- Mexican Street corn style. Use some fresh or frozen corn then add a white cheese like vegan mozzarella and vegan parm.
- Indian style. Use cauliflower, peas and curry and make them like a samosa filling.
You know I love Spike seasoning, so if you can’t find it your local store, you can find a link to order on Amazon at the bottom of the page.
Vegan Cheesy Stuffed Baked Potatoes
2
servingsThese are the best stuffed cheesy baked potatoes! The best Jerry!
Ingredients
2 large russet potatoes, scrubbed and washed and patted dry
2 tablespoons olive oil
1/2 teaspoon flaky or kosher salt
1 medium onion, chopped
1 teaspoon garlic powder
2 teaspoons salt
3 tablespoons vegan butter
1/4 cup vegan sour cream
1/2 cup vegan cheese
2 tablespoons nutritional yeast flakes
1/2 teaspoon Spike seasoning or seasoned salt
1/2 cup veggies of your choosing
Directions
- Preheat oven to 425°.
- Poke scrubbed potatoes with the tines of a fork. This will prevent them from exploding in the oven. Rub potatoes with 1 tbsp olive oil and sprinkle with the flaked or kosher salt. Place on a parchment lined sheet and bake for 1 hour.
- Let potatoes cool so they can be handled with bare hands. Cut the tops off carefully (just remove the skin at the top) and scoop out the insides taking care not to break through the outer skin. Leave some flesh clinging to the outside skin. Place potato insides in a large bowl.
Sauté onion in remaining tbsp of olive oil until translucent and then add the veggies you may be using and cook for 5 minutes and let cool. - Add onions and any other veggies you sautéed to cooled potato insides along with the rest of the ingredients and mix well.
- Stuff potatoes. Really fill them up. They can take a lot of filling. Bake at 350° for 15-20 minutes.
Notes
- This recipe can easily be doubled or tripled to make more.
Did you make this?
Tag @bigboxveganeats on Instagram and hashtag it #bigboxvegan
Pin this recipe!
Follow @bigboxvegan on Pinterest
Like Big Box Vegan on Facebook!
Follow us on Facebook
