Description
A delicious and hearty Taco Stuffed Baked Potato recipe featuring crispy baked russet potatoes filled with vegan meat crumbles, easy vegan cheese sauce, fresh salsa, and topped with colorful vegetables and dairy-free sour cream, perfect for a satisfying vegan meal.
Ingredients
Scale
Potatoes
- 2 Russet potatoes, scrubbed
Toppings for 2 Baked Potatoes
- 1 cup Vegan Meat Crumbles
- 4 tablespoons Easy Vegan Cheese Sauce
- 4 tablespoons salsa
- 1 fresh tomato, cored and diced
- 1 jalapeno, stemmed, seeded, and sliced
- 2 green onions, trimmed and diced
- 2 tablespoons dairy free sour cream
Instructions
- Bake the potatoes: Preheat your oven to 450 °F. Scrub the potatoes thoroughly and carefully poke several times with a fork or knife to prevent them from exploding during baking. Place the potatoes on a baking sheet fitted with a rack to allow air circulation. Bake for 50-60 minutes until the skins are crispy and the insides are fluffy.
- Prepare the toppings: While the potatoes bake, prepare the vegan meat crumbles, make the easy vegan cheese sauce, and chop all fresh toppings including tomato, jalapeno, and green onions.
- Assemble the Taco Baked Potatoes: Once the potatoes are cool enough to handle, cut each potato lengthwise and crosswise to form a plus sign. Place potatoes on serving plates and gently squeeze the sides to open the cuts. Use a fork to fluff the insides thoroughly.
- Add toppings: Spoon the vegan meat crumbles inside the potato, then drizzle with vegan cheese sauce. Add salsa, diced tomato, sliced jalapeno, and green onions on top. Finish with a dollop of dairy-free sour cream.
- Serve immediately: Enjoy the loaded taco baked potatoes while they are warm and fresh.
Notes
- Do not wrap the potatoes in foil to ensure crispy skin; foil wraps steam the potato resulting in soft, wrinkled skin.
- Always pierce the potato skin multiple times before baking to avoid explosions.
- Russet potatoes are ideal for baking due to their size and fluffy texture; Yukon Gold can also be used but russet is preferred for a meal-sized potato.
- If you don’t have a baking sheet with a rack, place potatoes directly on the oven rack and put a baking sheet or foil underneath to catch any drips for easier cleanup.
- For optimal freshness, consume the meat and cheese sauce within three to four days and bake potatoes fresh at serving time rather than in advance.
- Refrigerate leftovers in a glass container with a tightly fitting lid.
Nutrition
- Serving Size: 1 baked potato with toppings
- Calories: 445
- Sugar: 6g
- Sodium: 509mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 0mg
