All potato lovers, these Vegan Loaded Baked Potatoes are for you, and me 😉 I love potatoes as most people do, especially baked potatoes, loaded with delicious cooked veggies and fresh mashed avocado sauce. Warm potatoes with toppings remind me of the days when I first moved away from home and to a big city in winter. At the time there were a lot of shops selling the big Turkish type of potatoes stuffed with all kinds of toppings. It was freezing outside and the warm potato in my hands was the perfect meal to warm up and enjoy walking around in the snow.
Healthy Version of The Classic Loaded Baked Potatoes
There are a lot of loaded baked potatoes recipes, but not all of them are healthy. This recipe will satisfy your taste buds while not compromising the nutrition. We are using tomatoes, carrots, peppers, corn, and avocado on top of the potato.
The best part of this loaded potato recipe is that is fully vegan (plant-based), gluten-free, and uses only minimal oil. The butter that usually is used to add in the potatoes here is substituted with coconut oil, which makes it much lighter, but equally tasty.
How to Make The Perfect Baked Potatoes
- To get the best results from this recipe it’s important to choose bigger potatoes and pierce them with a fork all over. This will help the air can get to the middle of the potato and for it to cook properly.
- If the Avocado that you are using is dry, add 1-2 tbsp of water to it and stir it together. This will make the avocado smoother and you will have a perfect sauce.
- Add the parsley before you take out the pan from the stove. Herbs are more nutritious when they are not cooked.
Vegan Loaded Baked Potatoes
Equipment
- Oven
- Stove
Ingredients
- 4 big potatoes or 5-6 smaller ones
- 2 tomatoes
- 3 carrots medium-sized
- 1 cup frozen corn or frozen peas
- 1 pepper
- 1 tbsp olive oil
- parsley
- 1 tbs cumin
- salt and pepper to taste
- 1/4 cup coconut oil
Mashed Avocado Topping
- 1/2 avocado
- lemon juice
- salt and pepper to taste
Instructions
- Turn on the oven on 200 °C / 392 °F to warm up.
- Pierce the potatoes with a fork all over so that they get cooked easier, place them on an oven tray lined with baking sheet paper. Place it in the oven and bake the potatoes for 40-50 min.
- Chop the rest of the veggies.
- In a pan heat up the olive oil. and add the tomatoes. Cook them for 2 min, then add the pepper and carrot. Cook them for 5 min.
- Add the corn (or peas), stir, and add warm water to cover the veggies. Let it cook for 10-15 min or until the water has evaporated. Add the parley and then remove it from the stove.
- Mash the avocado in a bowl, add lemon juice, salt, and pepper. Mix it together.
- Once the potatoes are baked, take them out from the oven and cut them into halfs.
- Mash the potato inside of the skin, add salt and pepper, and 1tbsp coconut oil and stir it together. On the top add some of the cooked veggies and finish it of with a tbs of the mashed avocado. Repeat this for every piece of potato.
- Serve on a large plate, sprinkle some parsley on top and enjoy!
