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Loaded Baked Potato

When you’re craving carbos, dive your fork into a loaded baked potato, stuffed with veggies, beans, and vegan cheese. This is a hearty vegan dinner recipe to keep handy during the cold fall and winter months.

Loaded Baked Potato
Serves 4


    • 4 baking potatoes, washed and scrubbed well, patted dry
    • Olive oil
    • Salt and freshly ground black pepper
    • 1 (15-ounce) can kidney beans, rinsed, drained
    • 2 cups broccoli florets, lightly steamed, cut into small bite-sized pieces
    • 2 green onions, finely chopped (white and green parts)
    • 2 tablespoons minced fresh parsley
    • Vegan butter and vegan sour cream to taste
    • Shredded vegan cheese of your choice


    1. Preheat oven to 375 degrees F.
    1. Prick potatoes in a few places with a fork. Rub potatoes with oil and sprinkle with salt and pepper.
    1. Wrap potatoes in foil and bake until tender, about 45 minutes.
    1. Meanwhile, toss beans, broccoli, onions, and parsley together.
    1. Cut potatoes lengthwise in their center, splitting them, but not cutting them all the way to the bottom.
    1. Set oven to broil. Place potatoes on a baking sheet and add a pat or two of butter and a dollop of sour cream into each potato, spreading it around or fluffing with a fork.
    1. Fill potatoes with bean mixture. Sprinkle with cheese.
    1. Broil potatoes for a few minutes or until cheese is melted and bubbly. Serve hot.

More appetizing vegan meals!
Pumpkin Pie Oatmeal
The Empty Nester Cocktail
Braised Swiss Chard

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