Don't throw the baked potato out with the butter, sour cream and bacon bits! Hundreds of potato stuffing possibilities exist that are delicious and have no relation to meat and dairy. Read on for ideas and a recipe for easy, creamy Broccoli Sauce.
It's time to rethink the traditional baked potato and fixin's. Potatoes are health-promoting and they not only taste great, but they help keep us feeling full. When I'm out at a restaurant and there are no healthy options on the menu, I will often just ask for a baked potato with steamed veggies on top. Cheap, easy and tasty!
The goal is to avoid topping baked potatoes with health-harming foods and ingredients, and top them instead with the whole, plant-based foods that our bodies crave and run best on.
Traditional baked potatoes are typically loaded with ingredients and foods we want to avoid if good health is our goal. They are often overly processed and full of salt, sugar and oil. You know the ones: butter, margarine, olive oil (any oil), sour cream, cheese, bacon bits (real and fake), mayonnaise, and other store-bought sauces such as ketchup, Worcestershire sauce, barbecue sauce, and store-bought salad dressings.
See below for baking instructions as well as a recipe for Broccoli Sauce. This flavorful sauce can be used in place of cheese, butter and/or sour cream as a creamy topping on your baked potato. This is also great on steamed vegetables such as broccoli, greens and cauliflower. I've also include photos of different topping combinations that I like. See the long list of foods below (in yellow) for baked potato topping suggestions. Mix and match and find the combos that you like best and add these meal ideas to your regular dinner rotation. Bake as many potatoes at a time as you like, but my feeling is that if you're going to turn the oven on for a while, bake up a few extras. If you have a favorite baked potato combo or idea, please share it in the comments below. Thank you!
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Stuffed Baked Potatoes
- Total Time: 1 hour 5 mins
- Yield: 4 1x
Ingredients
- 4 medium-large (about ¾ pound each) russet potatoes, scrubbed and unpeeled
Instructions
- Preheat oven to 425°F. Set aside a baking sheet or dish.
- You can poke the potatoes with a knife a couple of times if you wish, but I have not found it to make a difference. Do not wrap the potatoes in aluminum foil; simply place them onto the baking sheet or dish and bake for 50 to 60 minutes, or until a knife is easily inserted into the center.
- After baking, make a lengthwise slit in the top of each potato, going about halfway down. Squeeze each potato at the ends toward the center to open it up. You can use a knife or fork to loosen the potato flesh inside. Finish the potato by topping it with any combination of vegetables or other toppings listed on the following page.
Notes
You can also bake yams or sweet potatoes. They come in all sizes, so check for doneness at about 45 minutes and then at intervals of 5 to 10 minutes.
Other white potatoes: If you want to use another variety of white potato besides russet, try Yukon Golds. They have thin skins and are less starchy and are creamier in texture, with a naturally buttery flavor. They are generally smaller than russets, so they may not need to cook as long.
By many names: Did you know that Russet potatoes are also known as "Idaho" potatoes, "baking" potatoes, "starchy" potatoes and "chef's" potatoes?
- Prep Time: 5 mins
- Cook Time: 60 mins
Nutrition
- Serving Size: ¼ recipe, 1 medium potato
- Calories: 168
- Sugar: 1.9g
- Sodium: 24mg
- Fat: 0.2g
- Saturated Fat: 0.1g
- Carbohydrates: 37.1g
- Fiber: 4.0g
- Protein: 4.6g
- Cholesterol: 0
Above: Broccoli Sauce
Broccoli-Garlic Sauce
- Total Time: 25 mins
- Yield: about 2 cups 1x
Ingredients
- 2 cups chopped broccoli florets
- 1 medium Yukon Gold potato, peeled and chopped (about 1 ½ cups)
- 2 medium cloves garlic, halved
Instructions
- Place the broccoli, potatoes, and garlic into a medium saucepan with just enough water to cover. Bring to a boil over medium-high heat.
- Reduce the heat to medium, and cook for 10 to 15 minutes, or until the potatoes are very tender when pierced with a knife.
- Use as slotted spoon to transfer the cooked vegetables and ½ cup of the cooking water to a food processor then pulse 4 to 5 times, adding more cooking water as needed. The sauce should have a somewhat coarse texture, with tiny bits of broccoli still visible (overblending can dull the flavors).
Notes
For a richer sauce, add 1 tablespoon of tahini (ground sesame seed paste) or almond butter to the food processor in step 3.
- Prep Time: 10 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: ¼ recipe (½ cup)
- Calories: 61
- Sugar: 1.3g
- Sodium: 18mg
- Fat: 0.2g
- Saturated Fat: 0
- Carbohydrates: 13.4g
- Fiber: 2.4g
- Protein: 2.5g
- Cholesterol: 0
BAKED POTATO STUFFING IDEAS
Boiled or steamed veggies
| broccoli cauliflower greens (kale, collards, chard) zucchini carrots cabbage | Brussels sprouts green beans eggplant asparagus mushrooms Peas |
Raw veggies
| grated carrots thinly sliced cabbage avocado bell peppers white or red onion green onions | tomatoes lettuce sprouts mushrooms celery corn |
Fresh herbs
| chives cilantro parsley | basil oregano dill |
Pre-made sauces, soups, etc.
| hummus guacamole ketchup salsa curry sauce veggie chili marinara sauce crumbled veggie burgers any leftover soup or stew | hot sauce of your choice can of diced tomatoes pesto sauce roasted garlic chutney sauteed mushrooms and onions broccoli sauce (see above) any SOS-free salad dressing prepared (wet) mustard |
Also try. . .
Grated nuts: Use a rotary cheese grater to grate a dusting of nuts on top of food; this is a good way to avoid going overboard on high-fat nuts.
Dried herb blends: Such as an Italian or Mexican blend. (Read the labels to be sure they are salt- and sugar-free.)
Canned or home-cooked beans or lentils: Lentils with a bit of seasoning during cooking are easy and yummy.
Sauces: Any other savory sauces, spreads, soups, salads or leftovers that are SOS (salt, oil, sugar)-free.
Above: Baked potato with steamed broccoli, collard greens and Broccoli Sauce.
Above: Baked Russet potato with veggie chili and cilantro.
Above: Mushrooms and onions sauted in a little water, topped with chives.
Above: Sweet potato topped with chickpeas (garbanzo beans), avocado and fresh basil.
All looks go good Cathy! I especially want to give the broccoli sauce a try. I could never tie of potatoes with all these fixin's!
Hi Stephen! 🙂 Yes, the sauce is really yummy and you can also tailor it with your own favorite spieces/herbs.
Great ideas! One question though....why don't you wrap your potatoes in foil to bake?
Hi, mainly because it's not necessary (skins may be a little dryer but it's not a big deal) and it's wasteful; and it's aluminum, which is not a good combo with food and health, even in the smallest amounts. If you want to use aluminum, you can first wrap your potato with parchment paper followed by aluminum or bake in a covered glass dish. 🙂
Good to know....I'll give it a try! Thank you for all your wonderful creations and ideas! 🙂
nice! any thoughts on twice-baked potato stuffing?
(vegangirl44 - i've heard people say that aluminum foil can cause aluminum to leach into the food and that you should wrap in parchment paper or the like before wrapping in aluminum.)
Hi Joshua, no thoughts on twice baked potato stuffing, but maybe Google it. Sounds good! I've never even heard of potato stuffing! I need to get out more. 😉
Cathy - you're so creative! I found this recipe on the Forks Over Knives site. It's a different take on twice-baked potatoes, which are usually full of cheese. https://www.forksoverknives.com/recipes/vegan-baked-stuffed/twice-baked-stuffed-sweet-potatoes/
Thanks BJ! That looks great! 😉
I always ask for a baked potato and a side of steamed veggies in restaurants like "Swiss Chalet" and they are always puzzled when I order JUST THAT! No sour cream, no butter...
Haha, same here!! Always ask for a plain baked potato, no butter, with a salad or steamed veg side.
Brilliant ideas! I usually buy a big sack of potatoes because they're so much cheaper than individual Russets, then wonder what to do with all of them. I eat virtually everything else with hummus; I don't know why potatoes never occurred to me. Thanks for sharing!
The chickpeas, avocado and basil look divine! I'm definitely going to try that combo.
Thanks for the great ideas.
Since I live in Southern California, most restaurants have a simple in-house salsa, so I'll order that atop a baked potato, alongside a salad with a simple drizzle of balsamic vinaigrette or a squeeze of lemon juice. Yum!
Favorite topping- cooked yams,black beans, sauteed muchrooms, guacamole,salsa, cilantro(fresh), raw red onions diced, small amount of shredded cabbage, lime juice. And my homemade salsa is hot.
I made the sauce last night and really loved it. I added a few tablespoons of nutritional yeast for a cheezy broccoli sauce. Question though.....it made A LOT. More than I will be able to use by myself on potatoes. Does it freeze well? Have you used it for anything else? I was thinking scalloped potatoes...not like I have ever made anything like that before, but I just don’t want it to go to waste! Also, for additional toppings I water sautéed cherry tomatoes, frozen Kale and chickpeas with some lemon. The whole thing together was really really yummy!! And some broccoli on the side (A pregnant girl has got to eat! 😉 )
Hi Andrea, I don't think this would freeze very well. I would just cut the recipe in half if you are just making enough for 1 or 2 meals. The 2 cups this makes is more geared toward 4 potatoes or servings. Sounds great with your additions! 🙂
Great ideas for baked potato toppers. One of my favorite veggies. However in the directions you downplay the importance of piercing the skin prior to baking. Apparently you have not experienced cleaning the oven after a potato explosion.
Hi Maggie, I always put them on a baking tray or glass dish first. I tried poking vs. not poking and didn't notice a big difference in what oozed out or it puffing up. Never had one explode; that would be interesting! 😉
Hi Cathy,
I finally made baked potatoes last night and it was great! It really never occurred to me that there is a healthy variant that would taste great without butter or cheese... I made it with chili and my non-veg partner went back into the kitchen for a second serving 🙂 Thank you for broadening my horizon!
Thanks Marielle! 😉
wow! me and my mom who is diabetic, want to try eating healthier. this looks amazing! thanks!
Wow!! The broccoli sauce is unbelievably creamy!! I used chives as I had no onion powder, and had mine with sweet potato and spinach :). If I make it for my partner, he'll no doubt add 2 T of nutritional yeast - he's not vegan ((yet..)) and loves cheese!!
What's the recipe for the broccoli sauce?
Do you mean where is it? It is there, above. 🙂
Hi .... I also can not see the recipe for Broccoli Sauce..I can see the picture but there is no recipe or link . It looks delicious by the way ! 🙂
It is there now, sorry. 🙂
My husband and I are so happy we don't gave to stop eating baked potatoes; they are so easy and delicious. He had a heart attack a couple months ago (he's only 34), so obviously bacon bits, sour cream, and butter are out. I can't believe I never thought of salsa on baked potatoes! Yum!
I love mustard and love it on my baked potatoes! So yummy, has no fat and really gives it a nice kick. My fav is Dijon. Most restaurants have mustard, but not all have salsa which I also love. Thanks Cathy for all you do! I just finished dr. Campbell's certification course through eCornel on plant based nutrition.
Thanks Debbie! 🙂 That's awesome! I'd love to take that course.
I like to make a vegan cheezy sauce and top baked potato with steamed broccoli florets and drizzle some cheezy jalapeno sauce over the broccoli and potato. I could eat this several times a week. It is delicious.
Hi. Looks fantastic, I'm going to make some salsa right now to have on hand for my next baked potato.
On the parchment paper: I always thought it would be a good substitute, especially the non-bleached variety, but recently found out that it's coated with either silicone (not silicon) or quilon. I don't want either of those in my food. It's probably no better than the foil against the food. Without wrap in a glass baking dish is my choice.
There is really no need of using anything to wrap your tater in. Just use a fork to stick a few holes in the top, stick it in the oven and roast it.
These are great ideas for when you have to go out to eat at a steakhouse, and you ask for plant-based, no dairy items and get a blank stare. I've suggested baked potatoes with your toppings above and have been pleasantly surprised by the chefs!
A Southern Italian tradition in our family was to eat Fava beans and mashed potatoes every Friday, but the beans were actually mashed WITH the potatoes - not served on the side. (Which resulted in the mashed potatoes having a yellowish tint.) We topped the 'combined mash' w/steamed greens (usually chicory) and then topped the greens with red onions mixed in a balsamic vinaigrette. . The original recipe (here is a similar one I found: http://www.paula-wolfert.com/recipes/fava_beans.html) includes olive oil, but as a McDougaller who uses no oil, I omit this. I have found when I omit it, it tastes exactly the same. If I need it a little smoother, I will add unsweetened non-dairy milk or vegetable broth. Works like a charm. 😉
Thanks Teresa! 😉 Sounds good!
Baked potatoes are a "go-to" favorite of mine. Thank You for the inspired toppings. I'm making the broccoli sauce right now! Another easy way to *bake* potatoes, is to put them into a dry crock pot on low all day. Great for Mom's on the run!!
Made the broccoli sauce for baked potatoes, and addition to the onion and garlic, I included Italian Seasoning, Rosemary, Cayenne Pepper, and a bit of Sourthwest Chipotle blend. When my sodium-free salt arrives, that bring all the flavors together more.
I sauté a chopped onion and a box of mushrooms in a bit of broth. Then add a dash of balsamic and some thyme. It is heavenly on baked potatoes. It is also good as a pizza topping.
A simple potato topping is lemon juice.
If you ever publish a book with photos accompanying EVERY recipes (like non-vegan/vegetarian cook books do), let me know! I'll buy it! And I am sure many meat-eaters would too when they see how good vegan meals look and taste good as well!
At our daughter's wedding we had mainly vegan dishes and even the meat-eaters got stuck into the vegan dishes first and commented how nice they LOOKED and tasted. Most people eat with their eyes first and I believe the reason non-vegan cookbooks sell so well is because there are many good looking photos to go with the recipes. The photos on this website really look yummy enough for publishing in a book. Thanks for sharing! 🙂
Thanks Celia! 🙂 My book will have lots of color photos.
Wonderful! I'll keep an eye out for the book and will order three! One for my daughter, one for a friend who is tired of eating fish at least three times a week because she was told that eating fish is healthy and who asked me about vegan dishes, and one for myself!
Thanks! 😉
I just made them topped with a can of "salsa style tomatoes" from Aldi, and some "Beyond Meat" stirred into it, and cilantro on top, and they were so good, thanks for the ideas!