Plant-Based Baked Potato on a white plate with broccoli and tomato on top

Plant-Based Loaded Baked Potatoes

Loaded baked potatoes are often heavy (hence the name loaded!) and full of things like cheese, sour cream, and bacon. Not these Plant-Based Loaded Baked Potatoes! No, ma’am. These are full of veggie toppings, including a dairy-free cheese.

While the potatoes bake, you’ll want to prep your veggies. Chop the mushrooms and broccoli if not already chopped, halve the cherry tomatoes, and then towards the end of cooking the potatoes you’ll want to cook the mushrooms and broccoli and heat the cheese sauce. The cheese sauce is Loca Plant-Based Potato Queso – it’s a “cheese” sauce made from potatoes, carrots, and other veggies. It’s delicious and available in regular or spicy. I used regular for this but you’re welcome to try the spicy on it, too.

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Plant-Based Baked Potatoes topped with broccoli and tomatoes on a white plate

5 from 1 vote
Plant-Based Baked Potato on a white plate with broccoli and tomato on top
Print Recipe

Plant-Based Loaded Baked Potatoes

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: American
Servings: 2 servings
Calories: 324kcal
Author: Gluten Free & More

Ingredients

  • 2 large russet potatoes
  • Olive oil
  • Kosher salt
  • 4 ounces sliced cremini mushrooms
  • 1 cup broccoli florets
  • ½ (12 ounce) jar Loca Plant-Based Potato Queso
  • 2 cherry tomatoes , cut in half

Instructions

  • Preheat the oven to 400 degrees.
  • Scrub and dry the potatoes, pierce many times with a fork, rub with olive oil, and sprinkle with a little salt. Place potatoes directly on the oven rack and bake for 45-60 minutes depending on the size, a fork inserted into the largest part of the potato should go in easily.
  • Heat a little oil in a small skillet over medium high heat and cook the mushrooms until they have given off all their liquid and it has evaporated, about 6 minutes. Steam the broccoli for about 5 minutes or until crisp tender. Combine the mushrooms and broccoli. Heat the queso.
  • Using a fork, spilt the potatoes open and fluff the flesh. Divide most of the queso between the two potatoes, top with the mushroom broccoli mixture and drizzle on the rest of the queso. Top each with a tomato and serve.

Nutrition

Nutrition Facts
Plant-Based Loaded Baked Potatoes
Amount Per Serving
Calories 324 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 656mg27%
Potassium 1388mg40%
Carbohydrates 55g18%
Fiber 4g16%
Sugar 4g4%
Protein 10g20%
Vitamin A 369IU7%
Vitamin C 57mg69%
Calcium 69mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Baked Broccoli Dairy Free Loca Mushrooms Plant Based Potatoes Tomatoes
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