Loaded Baked Potatoes (vegan | plant-based)

I didn’t used to like baked potatoes. In fact, if a potato wasn’t fried, I just wasn’t a fan. But that’s in the past because now days I love a good baked potato. Of course, a baked potato is more or less a vehicle for the toppings and this toppings combo is plant-powered perfection. A creamy, flavorful sauce, and lots of it, plus salty, savory roasted mushrooms and a zippy green onions. It’s just so good, you absolutely MUST try it. I serve it up with roasted broccoli to round it out, add some extra green and because broccoli with this sauce is pure magic.

And another thing. This sauce is so versatile, once you try it with these potatoes, you’re going to want to try it as a pasta sauce, as a burrito bowl topping, on nachos and as a pizza sauce. Trust me, if there’s one thing someone who is newly plant-based should make (or a veteran plant eater), it’s this sauce. With protein, fiber and an crave-worthy flavor, it will make any vegan-friendly dish totally addictive.

Loaded Baked Potatoes
serves 4

Ingredients

4 large russet/baking potatoes
olive oil
2 large broccoli stalks, cut into florets*
4 green onions or scallions, green parts only, thinly sliced

for savory roasted mushrooms

1 lb cremini mushrooms (aka baby Bella), thinly sliced
1/4 cup olive oil
1 teaspoon sea salt

for cheezy cream sauce

1/2 cup raw cashews, unsalted
1 14-oz can white beans (drained/rinsed)
5 cloves garlic, crushed/peeled/roughly chopped
1/4 cup olive oil
1/4 cup nutritional yeast
3/4 to 1 2 tsp sea salt, fine grain*

To Make

Preheat oven to 400 degrees. Rub potatoes with oil and prick each potato about 6 times with a fork, evenly distributed over the surface of the potatoes. Place on foil lined baking sheet. Bake for 60-70 minutes, flipping halfway through.

Toss the broccoli florets in olive oil, season with salt. Add to oven in the last 15 minutes of potatoes cooking.

For the mushrooms, in a large bowl, toss sliced mushrooms with olive oil and salt. Spread onto a baking sheet, some overlapping is good. Bake for about 40 minutes, tossing 2-3 times during baking. Always rearrange in an overlapping layer to avoid burning. Bake until mushrooms are dried out and have a rich golden-brown color.

For the cheezy cream sauce, in a small sauce pan or skillet, simmer garlic in olive oil over medium-low heat until most of chopped garlic is light golden. Stir frequently. Remove from heat. In a high speed blender, add all ingredients to a blender with 1 cup water. Start with less salt and add more salt to taste.

When potatoes are finished cooking, allow to cool slightly. Cut into the top each potato, end to end. Firmly pound the potato onto the counter, slit side up. This flattens the bottom and widens the opening. Season inside with salt and olive oil or butter if desired. Top/fill potatoes liberally with cheezy sauce. Sprinkle on mushrooms and green onions. Serve with roasted broccoli.

Notes

Don’t throw out the broccoli stems, they’re delicious. Cut into small chunks and cook with the broccoli florets.

I like the sauce on the saltier sauce to help season the whole dish when it comes together. Salt to preference.