This Healthy Vegan Baked Potato is stuffed with the tastiest vegetables like spinach and mushrooms. It's easy, healthy and makes the ultimate comfort food. This Healthy Loaded Vegan Baked Potato is perfect for any occasion.
Plain baked potato is taken to another level with the addition of healthy vegetables.
Introducing the ultimate vegan baked potato stuffed with sautéed Portobello mushrooms, creamy spinach and an impressive amount of vegan cheese.
This is the best dairy-free creamy filling and it tastes amazing in the loaded vegan baked jacket potatoes.
Yes, please😊
Just like my Hungarian Mushroom Soup or Mushroom Stroganoff, these flavor-packed vegan twice-baked potatoes deserve to top an ultimate comfort foods list.
It's one of the best mushroom recipes as well because mushrooms in the filling make this loaded potato super delicious.
Jump to:
💡What is Loaded Baked Potato?
A loaded baked potato is a fantastic way to turn a regular baked potato into a hearty entree or side dish.
Potatoes are baked until nice and tender and then stuffed with a variety of toppings (check out these Best Vegan Potato Recipes).
The stuffing options for the vegan-loaded potatoes are endless and it's not unusual to see 3 or 4 different toppings stuffed inside a potato. The more toppings the merrier:)
👆Here's Why This Vegan Baked Potato Recipe Works
- easy. Baked Potato is one of the easiest recipes you can make. While potato bakes, it won't take long to sauté mushrooms with the spinach. It makes a perfect dinner recipe for the whole family.
- nutritious. Potatoes have plenty of health benefits. They're a good source of Fiber and are also packed with antioxidants that help fight free radicals. In addition, mushrooms and spinach also hold an impressive nutritious profile. Mushrooms are a good source of certain minerals like Copper, Potassium, and Phosphorus. Spinach is loaded with Vitamin C. All this makes this easy-loaded vegan baked potato a nutritional powerhouse.
- great for meal prep. There's nothing more comforting than vegan loaded baked potato. So why not incorporating it into your weekly meal plan? It's so easy to bake the potatoes on Sunday. And then when you're ready to serve, quickly make a mushroom and spinach filling, stuff it into vegan potatoes, reheat and voila.
Ingredients
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Ingredient Notes
- mushrooms. In this loaded vegan baked potato recipe with mushrooms and spinach I used Portobello Mushrooms but you can also use Cremini, Button or Shiitake mushrooms.
- avocado oil. I love using avocado oil for cooking because it's a good source of monounsaturated fat which is linked to lower cholesterol and blood pressure. In addition, avocado oil is suitable for high heat cooking. (Make sure it says so on the label.) You can find avocado oil in any grocery store in the Cooking Oils aisle or on Amazon. Alternatively, you can use olive oil.
- cheese. In this vegan loaded potatoes recipe, I used Daiya Mozzarella Style cheese. It melts well which works perfectly in vegan jacket potatoes. You don't have to choose this particular brand, any other cheese that melts well is a good choice. If you're serving these vegan loaded potatoes to non-vegans, you can also use a regular Mozzarella cheese.
🔪 Instructions
It's very easy to make this loaded vegetarian baked potato. I'm going to walk you over all steps to help you make this recipe perfect.
- Preheat the oven to 400 F and line a large baking tray with a parchment paper. Wash the Russet potatoes well and wipe them with a paper towel. Place on a baking tray. Pierce the potatoes with a fork 6-7 times and rub with 1 tablespoon of avocado oil. Place the tray on the middle oven rack and bake for 1 hour or until tender. Remove potatoes from the oven and cool slightly.
- Meanwhile, heat avocado oil in a medium sauté pan and over medium-high heat. Once the pan get hot, add sliced mushrooms.
- Cook mushrooms stirring every few minutes until until all water evaporates and the mushrooms are slightly browned, about 7-10 minutes.
Pro Tip. If the mushrooms start to stick to the bottom of the pan or if the pan seems dry, make sure to add some more oil to assist mushrooms with the caramelizing.
- Once the mushrooms are nice and brown, add shallot and cook stirring occasionally for 3 more minutes or until it softens.
- Cook until the spinach wilts about 2 minutes.
- If the potatoes are still hot, use the oven mitts to hold the potatoes. Using a knife, make slits in the potatoes lengthwise, stopping ½ inch from ends. Gently squeeze ends to loosen flesh. Open each potato slightly.
- Add chopped spinach.
- Add cornstarch to a bowl with almond milk and whisk until no lumps remain. Add the mixture to a pan with spinach along with the garlic, salt and red pepper flakes. Cook for 1 more minute and remove from the heat.
- Add vegan butter and using a fork gently rub it against the potato insides gently fluffing the potato flesh so that the butter was fully incorporated into the potato. Top with a cheese and broil for 2-3 minutes until cheese melts.
- Top the baked potatoes with the mushrooms and spinach mixture. Sprinkle with some chives and red pepper flakes if desired and serve!
👩🏻🍳 Chef's Tip
Microwave. If you're short on time and can't wait 1 hour for the potatoes to bake, you can cook them in a microwave. It's very easy. Wash and wipe the potatoes.
Prick them with a fork for 5-6 times and then microwave for 4 minutes. Flip and microwave for another 3 minutes. If potatoes are still not tender, microwave in 1 minute increments until the potatoes are fully cooked.
Mushrooms. Make sure not to wash them otherwise they'll release lots of water during cooking. A gently wipe with a damp paper towel should be enough.
💭 Substituions
Potatoes. Russet potatoes are considered the best for baking however it doesn't mean that other potatoes won't work.
Try this gluten-free stuffed potato recipe with Yukon gold potatoes or even red potatoes. If the potatoes are on the smaller size, it may take less time to bake them. 30 to 40 minutes should be enough.
Spinach. Swiss Chard makes an excellent substitution.
Chives. You can use green onions, parsley or other fresh herbs instead.
Cheese. Don't have/like vegan cheese? There are few things you can do. Either omit the cheese and increase the amount of topping. Make sure to add butter though, because vegan baked potato will be dry.
OR, you can replace the cheese with the Tahini sauce.
It's not the same however the sauce will provide the creaminess that will make this loaded vegan jacket potato complete.
To make a Tahini sauce, simply whisk 2 tablespoon of Tahini with a splash of lemon juice, salt and ⅓ c of water. Drizzle over the vegetarian loaded potatoes and enjoy!
📖 Vegan Baked Potato Toppings
There are so many possible toppings to put inside a bake potato. As a hint, jacket potatoes can be stuffed with almost any salad you would normally serve as a side dish.
Here're some vegan stuffing ideas to get you inspired.
- Vegan Cheddar cheese + vegan bacon bits + vegan sour cream + chives
- Spicy Korean carrots
- Creamy cauliflower & radish salad
- Guacamole + pico de gallo + black beans
- Spicy Korean beets
- Sautéed Swiss chard + mushrooms stroganoff...yes, please😊
- Steamed broccoli + refried beans + guacamole + vegan cheese sauce made of cashews (see my Tempeh Taco recipe)
- Vegan Chili + avocado slices + vegan cheese sauce (store-bought is fine)
As you can see, the vegetarian baked potato filling ideas are endless. Use my ideas as a suggestion or mix and match.
♨️ Storage And Reheating
Unstuffed baked potatoes can be refrigerated for up to 4 days.
You can also freeze the potatoes. Once you bake the potatoes, allow them to completely and wrap tightly in aluminum foil. Freeze for up to 1 months.
Thaw the vegan baked potatoes in a refrigerator overnight. Then, reheat in the preheated to 400 F oven until heated through.
Creamy mushroom and spinach filling can be refrigerated for up to 4-5 days.
💭 Frequently Asked Questions
Baked potato skin is totally edible plus it's rich in Fiber. There's no reason to discard it, just make sure to wash and scrub the potatoes really well before baking.
Potatoes are an excellent of source of protein, healthy carbs and vitamins. This makes them a good addition to a clean plant-based diet.
The answer is no. Potatoes can be baked perfectly without a foil.
🥔 Similar Recipes
If you want a quick overview of this recipe, check out my Vegan Loaded Baked Potatoes web-story.
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
Recipe
Healthy Vegan Baked Potato Loaded With Mushrooms And Cheese
Ingredients
- 4 Russet potatoes washed and wiped with a paper towel
- 3 tablespoon avocado oil
- 8 oz mushrooms
- 6 oz spinach chopped
- 1 shallot minced
- ½ teaspoon cornstarch
- ½ c almond milk or other plant-based milk
- 3 cloves garlic finely minced
- ¼ teaspoon salt
- ⅛ tsp red pepper flakes
- 4 tablespoon vegan butter I like Miyoko's brand
- 6 oz vegan Mozzarella shreds
- ¼ c fresh chives chopped
Instructions
Bake the potatoes
- Preheat the oven to 400 F and line a large baking tray with a parchment paper. Wash the Russet potatoes well and wipe them with a paper towel. Place on a baking tray.
- Pierce the potatoes with a fork 6-7 times and rub with 1 tablespoon of avocado oil. Place the tray on the middle oven rack and bake for 1 hour or until tender. Remove potatoes from the oven and cool slightly.
Make the mushroom and spinach filling
- Meanwhile, heat the remaining 2 tablespoon of avocado oil in a medium sauté pan and over medium-high heat. Once the pan gets hot, add sliced mushrooms.
- Cook mushrooms stirring every few minutes until until all water evaporates and the mushrooms are slightly browned, about 7-10 minutes.
- Once the mushrooms are nice and brown, add shallot and cook stirring occasionally for 3 more minutes or until it softens.
- Add chopped spinach and cook until the spinach wilts about 2 minutes.
- Add cornstarch to a bowl with almond milk and whisk until no lumps remain. Add the mixture to a pan with spinach along with the garlic, salt and red pepper flakes. Cook for 1 more minute, add more salt if necessary and remove from the heat.
Stuff the potatoes
- If the potatoes are still hot, use the oven mitts to hold the potatoes. Using a knife, make slits in the potatoes lengthwise, stopping ½ inch from ends. Gently squeeze ends to loosen flesh. Open each potato slightly.
- Add 1 tablespoon of vegan butter in each potato and using a fork gently rub it against the potato insides gently fluffing the potato flesh so that the butter was fully incorporated into the potato. Top with a cheese and broil for 2-3 minutes until cheese melts.
- Top the baked potatoes with the mushrooms and spinach mixture. Sprinkle with some chives and more red pepper flakes if desired and serve!
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