Who Doesn’t Love A Loaded Baked Potato?

A loaded baked potato recipe you will love! Today in the #LunchBreakLIVE kitchen we have Jessica Carter, founder, and creator of the plant-powered brand Love Vegan Soul, a Vegan Recipe Developer & Wellness Educator, from Baltimore, Maryland.  Most of us know what a loaded baked potato is, but I bet you haven’t loaded a potato quite like this.  Let’s take a look…

A Vegan Recipe Developer And Educator

Jessica Carter is a vegan recipe developer and wellness educator on a mission to make plant-based eating affordable, easy, and satisfying. 

She created her plant-powered brand, Love Vegan Soul, to explore global flavors, ingredients, and plant-based traditions. Jessica creates simple and delicious vegan dishes, recipe videos, and conducts cooking demos and wellness workshops across the country to help people make more sustainable and nourishing food and lifestyle choices. Her recipes have been featured on FOX45 Baltimore, Fox 5 DC, Let’s Talk Live and Good Morning Washington. 

She received her Bachelor’s Degree in African American Studies from Ohio University in 2009 and completed her certificate in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies in March 2019.

How Do You Load Your Loaded Potato?

These are loaded taco-baked potatoes.  Unique and delicious! They are a nutritious and satisfying plant-based spin on a traditionally decadent dish. Tender-baked potatoes provide the perfect foundation for a savory taco crumble made with tofu. White beans, plant milk, and a perfectly balanced blend of spices come together to make a creamy dairy-free nacho sauce. To finish these baked potatoes off, load them up with your favorite toppings, including chunky salsa, diced avocado, and cilantro!

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At Home With The Jenners on UnchainedTV

Loaded Taco Baked Potatoes

These Loaded Taco Baked Potatoes are a nutritious and satisfying plant-based spin on a traditionally decadent dish. Tender baked potatoes provide the perfect foundation for a savory taco crumble made with tofu. White beans, plant milk, and a perfectly balanced blend of spices come together to make a creamy dairy-free nacho sauce. To finish these baked potatoes off, load them up with your favorite toppings, including chunky salsa, diced avocado, and cilantro, and enjoy!

Print Recipe Pin Recipe

Cook Time 40 minutes mins

Course Dinner, Dressings, Lunch

Cuisine American

Ingredients

  

• 4 medium potatoes or 2 large potatoes baked until tender
• Taco crumble:
• 8 oz firm tofu crumbled
• 2 tsp Chili powder
• 1 Tbsp dried onion flakes
• 1/2 tsp Garlic powder
• 1/2 tsp Paprika
• 1/2 tsp Cumin
• 1/4 tsp dried oregano
• 1 1/2 Tbsp tamari sauce
• 2 Tbsp oil water, or vegetable broth
• Nacho sauce:
• 1/2 cup cooked cannelloni beans or white beans or choice
• 2/3 cup unsweetened plant milk
• 1/2 tsp Garlic powder
• 1/2 lime juiced
• 2 Tbsp Nutritional yeast
• 1/4 tsp Sea salt
• A dash Cayenne pepper optional
• Additional toppings:
• Chopped cilantro or scallions
• Chunky salsa or pico de gallo
• Diced avocado or guacamole
• Vegan sour cream

Instructions

 

• To make the baked potatoes, thoroughly wash potatoes and preheat the oven to 400° F. Pierce potatoes with a fork and place on a baking sheet. Bake for about 40 minutes, until tender when pierced with a fork. Remove from oven and set aside.
• To make Taco crumble, add oil or water to a skillet and heat over medium-high heat. Squeeze excess water from the tofu and crumble by hand or use a spatula to break up into small crumbles into the skillet. Add all seasonings and mix into tofu until evenly distributed. Cover with a lid, reduce heat to medium, and allow to cook for 5-7 minutes. Remove lid and continue to saute another 1-2 minutes until all the residual moisture has evaporated from the tofu. Remove from heat and set aside.
• To make nacho sauce add all the ingredients to a blender and blend for 30-60 seconds until smooth.
• To finish the loaded taco baked potatoes, slice potatoes down the center lengthwise, leaving the ends intact. Spoon generous portions of the taco crumble into the cavity of the potatoes in equal amounts. Drizzle with the cheesy nacho sauce, then top with salsa, diced avocado, and cilantro, or any vegan toppings you prefer. Enjoy!

Keyword vegan

Tried this recipe?Let us know how it was!

A Perfect Full Lunch

This was a great recipe shared with us today on #LunchBreakLIVE.  Potatoes are awesome and versatile, and they can be stuffed or loaded to perfection, as we learned today.  Go ahead and give this recipe a try and let us know how much you loved it.  Take a photo of your finished dish and tag @UnChained_TV on Instagram.  Looking for more simple plant-based recipes to try?  Jump on over to the #LunchBreakLIVE page, where we have a ton to choose from.  Until next time…keep cookin’!