Plant-Based Loaded Baked Potatoes
Loaded baked potatoes are often heavy (hence the name loaded!) and full of things like cheese, sour cream, and bacon. Not these Plant-Based Loaded Baked Potatoes! No, ma’am. These are full of veggie toppings, including a dairy-free cheese.
While the potatoes bake, you’ll want to prep your veggies. Chop the mushrooms and broccoli if not already chopped, halve the cherry tomatoes, and then towards the end of cooking the potatoes you’ll want to cook the mushrooms and broccoli and heat the cheese sauce. The cheese sauce is Loca Plant-Based Potato Queso – it’s a “cheese” sauce made from potatoes, carrots, and other veggies. It’s delicious and available in regular or spicy. I used regular for this but you’re welcome to try the spicy on it, too.
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Plant-Based Loaded Baked Potatoes
Ingredients
- 2 large russet potatoes
- Olive oil
- Kosher salt
- 4 ounces sliced cremini mushrooms
- 1 cup broccoli florets
- ½ (12 ounce) jar Loca Plant-Based Potato Queso
- 2 cherry tomatoes , cut in half
Instructions
- Preheat the oven to 400 degrees.
- Scrub and dry the potatoes, pierce many times with a fork, rub with olive oil, and sprinkle with a little salt. Place potatoes directly on the oven rack and bake for 45-60 minutes depending on the size, a fork inserted into the largest part of the potato should go in easily.
- Heat a little oil in a small skillet over medium high heat and cook the mushrooms until they have given off all their liquid and it has evaporated, about 6 minutes. Steam the broccoli for about 5 minutes or until crisp tender. Combine the mushrooms and broccoli. Heat the queso.
- Using a fork, spilt the potatoes open and fluff the flesh. Divide most of the queso between the two potatoes, top with the mushroom broccoli mixture and drizzle on the rest of the queso. Top each with a tomato and serve.
Nutrition
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