Loaded Baked Potatoes
Looking for a more plant-forward way to load up your baked potatoes? Have you tried your favorite beans? This can be as easy or as complex as you'd like - start with a baked potato, and add some tasty beans and a many veggies as you like!This is a great option for busy folks, you can batch cook a few potatoes and refrigerate to reheat throughout the week for a quick and satisfying lunch or dinner.If you're the type of person who gets bored with the same flavors each day, have two types of beans on hand to switch between, or change up the greens with a big handful of spinach, kale, or broccoli. What's your favorite way to load up a baked potato?
- 2-4 Russet potatoes one per serving
- 1 can beans cannellini, pinto, or black beans are great for this dish
- 1/4 cup vegetable stock or broth
- 1 yellow onion diced
- 1/2 cup cooked and chopped spinach kale, or broccoli
- 2 diced tomatoes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp of just about any spice you like will work!
- a sprinkle of sun-dried tomatoes
- a sprinkle of hemp seeds
- 1/4 diced avocado
- fresh salsa or low-to-no-oil jarred salsa
- salt and pepper to taste
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- With a fork poke a few holes into the potatoes. Place on the baking sheet and bake for 45 to 60 minutes or until the potato is tender.
- While potatoes are baking, drain the beans and rinse well.
- Add vegetable broth and onion to a saucepan and heat until onions are soft. Add any veggies you’d like to cook with the beans, tomato or spinach are good to add at this stage.
- Add rinsed beans and seasonings and stir until heated.
- When potatoes are ready and safely cooled, slice open a potato and fill with the toppings you choose!
- If you make 2 potatoes, you’ll likely have some beans left over. These are great over rice or quinoa!
- Get creative and try adding different vegetables and flavors.
- Have fun and create a baked potato bar for your next gathering!
Samantha Haentjens is a long-time plant enthusiast who worked with Rooted Santa Barbara as a Steering Committee member and marketing consultant.