Vegan Baked Potato

If you love potatoes as much as I do, you will love this unique spin on twice-baked potatoes. Although twice-baked potatoes generally imply fat and calories, this version is healthy. Twice-baked potatoes, for example, are usually full of sour cream, cheese, and bacon. So instead, I made a vegan baked potato loaded with savory love. 

First, my vegan baked potato is full of savory lentils, garlic, onions, mushrooms, and parsley. Even though you may want to serve these potatoes as a side dish, you may be surprised by their filling and satisfaction. For instance, I generally serve lentil and tahini-loaded vegan baked potatoes with a  side salad, and I am stuffed beyond belief.

HOW DO I MAKE THE PERFECT VEGAN BAKED POTATO? 

Believe it or not, baking potatoes is not a difficult task. But, there are different ways to cook potatoes. 

So, here are a variety of other ways I like to bake potatoes: 

THE SLOW COOKER (CROCKPOT):

I am old school and love my crockpot, for those who know me. And what I love most about my crockpot is I can spend 5 minutes getting it ready, and then I walk away. 

Also, if you meal prep, you don't take up space in your oven while cooking other yummy vegan treats!

• Wash and scrub potatoes thoroughly to remove any dirt and debris (of course, we want to eat the skin)
• Then, poke holes in each sweet potato with a sharp knife, so our potatoes don't implode. 
• Next, wrap each potato in foil, toss them in the slow cooker, and walk away for 2-3 hours on high or 4-5 hours on low. 

THE OVEN:

• First, pre-heat the oven to 445 degrees
• Wash and scrub potatoes thoroughly to remove any dirt and debris (of course, we want to eat the skin)
• Then, poke holes in each potato with a sharp knife, so our potatoes don't implode. 
• I always use a silicone mat and place the potatoes on a baking pan to avoid a sticky mess in the oven. 
• Next, bake them for 45-50 minutes, depending on the size of the potatoes. 

INSTANT POT: 

Although I own an Instant Pot, I barely use it. I can't get the timing down regarding how long it will take to depressurize, etc. Because I rely a lot on timing, I often do not use the Instant Pot, but I know how to bake potatoes. 

• Wash and scrub potatoes thoroughly to remove any dirt and debris (of course, we want to eat the skin)
• Pour 1 cup of water into the Instant Pot.
• Using a steamer basket, place the sweet potatoes inside the basket
• Secure the lid and turn the valve to seal. 
• Manually turn the Instant Pot on HIGH.
• And set the timer for 15 minutes. 
• Again, this is not my forte, but I estimate around 10 additional minutes for the Instant Pot to depressurize.

THE MICROWAVE:

Despite the controversy of using a microwave,  potatoes can be cooked in the microwave oven. Without a doubt, most people use microwaves, so here are directions on how to make a perfect potato in the microwave. 

• Wash and scrub potatoes thoroughly to remove any dirt and debris (of course, we want to eat the skin)
• Then, poke holes in each sweet potato with a sharp knife, so your potatoes don't explode. 
• Place potatoes on a microwave-safe plate, and cook on high for 5 minutes. 
• Depending on the size of the potato, additionally, cook in 30-second increments until the potato is fork-tender. 

Even though I prefer the crockpot, you choose the method that makes sense with your schedule. Regardless of how you decide to cook your potatoes, they will last 3-4 days covered in the refrigerator. 

WHAT'S INSIDE MY LENTIL AND TAHINI-LOADED VEGAN BAKED POTATOES?

To satisfy my savory cravings, I made my lentil and tahini-loaded vegan baked potatoes delectable. Sometimes, simple is the key to savory goodness. 

• 1 cup cooked brown lentils (I used Trader Joe's Steamed Lentils)
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 8 ounces, sliced mushrooms of choice (I chose baby portobello mushrooms)
• Tahini Dressing
• ¼ cup chopped parsley

QUICK AND EASY VEGAN BAKED POTATOES WITH ONLY A FEW SIMPLE INGREDIENTS

First, I saute my onions with garlic and vegetable broth to prevent sticking. Then I add the mushrooms, saute until brown, and add the cooked lentils. That's it! Not only is it easy, but it also takes under 10 minutes! 

A LITTLE DRIZZLE WILL DO YA...TAHINI DRESSING MADE EASY!

Tahini dressings, although similar, vary in ingredients. In my opinion, adding a little bit of apple cider vinegar and cumin is the trick that makes my tahini dressing stand apart from a regular tahini dressing. 

WHAT'S IN MY DRESSING? 

• Tahini
• Water
• Fresh lemon juice
• Garlic
• Salt 
• Apple Cider Vinegar
• Cumin

Besides baking the potato, which can be done ahead of time, lentil and tahini-loaded baked potatoes are easy to make and require very little time.  Give them a try; you won't be disappointed.

IF YOU ARE A POTATO LOVER AND LOVE INTERESTING, UNIQUE POTATO RECIPES, CHECK OUT THESE DELICIOUS POTATO RECIPES:

• Vegan Potato Soup
• Vegan Stuffed Sweet Potato
• Potato Leek Soup
• Vegan Breakfast Potatoes
• Taco Tuesday Skinny Potato Tacos
• Roasted Corn and Potato Chowder
• Oil-Free Herb-Roasted Potato Stacks
• Roasted Broccolini and Sweet Potato Tostados
• Oil-Free Smokey Scalloped Potatoes
• Easy Cheesy  No Oil Hash Brown Casserole
• Skinny AF Sweet Potato Fries
• Lemony Miso Roasted Potatoes
• Vegan Mashed Potatoes Recipe
• Steak Fries; Air Fried and Crispy
• Chili and Lime Roasted Red Potatoes
• Crockpot Spicy Coconut Potato and Corn Soup

📖 Recipe

Vegan Baked Potato

Kathy Carmichael

Savory and delicious, lentil and tahini-loaded vegan baked potatoes are healthy yet satisfying. Every bit will melt in your mouth. Serve as a side dish or an entree,

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Side Dish

Cuisine Mediterranean

Servings 4 Servings

Calories 346 kcal

Ingredients

  

1x2x3x

POTATOES/LENTILS

• ▢ 4 medium baking potatoes
• ▢ 1 large white onion 1-½ cups diced
• ▢ 1 cup cooked brown lentils any color lentil will work
• ▢ 2 cloves garlic minced
• ▢ 8 ounces sliced mushrooms portobello mushrooms or mushrooms of choice
• ▢ Vegetable Broth to avoid vegetables sticking in the pan

TAHINI DRESSING

• ▢ ¼ cup tahini paste
• ▢ Juice of 1 lemon a really big juicy one
• ▢ ½ teaspoon of salt or to taste
• ▢ 3 Tablespoons apple cider vinegar
• ▢ 1 teaspoon of ground cumin seeds
• ▢ ½ cup water
• ▢ 1 clove garlic

Instructions

 

POTATOES

• Choose 1 of the 4 methods for cooking the potatoes provided in the notes below.

TAHINI DRESSING

• Add all ingredients to a blender
• TIP: Add the water before the tahini so it doesn't stick to the bottom of the blender
• Set aside

SAUTE 

• Sauté onion and garlic until onions are translucent
• Add a little water or vegetable broth if any sticking occurs
• Add lentils, mushrooms, and heat cook  slightly with onions
• Remove from heat

LOAD THE BAKED POTATO

• Slice an opening lengthwise on the top of the potato (DO NOT CUT ALL THE WAY THROUGH)
• Then cut the opposite way, several times across the width of the potato
• Repeat with the other potatoes
• Add spoonfuls of the lentil, mushroom, and onion mixture over the top of each potato.

SERVE

• Drizzle with Tahini dressing
• Sprinkle with chopped parsley

Notes

Cook the potatoes using one of these methods:

THE SLOW COOKER (CROCKPOT):

I am old school and love my crockpot, for those who know me. And what I love most about my crockpot is I can spend 5 minutes getting it ready, and then I walk away. 

Also, if you meal prep, you don't take up space in your oven while cooking other yummy vegan treats!

• Wash and scrub potatoes thoroughly to remove any dirt and debris (of course, we want to eat the skin)
• Then, poke holes in each sweet potato with a sharp knife, so our potatoes don't implode. 
• Next, wrap each potato in foil, toss them in the slow cooker, and walk away for 2-3 hours on high or 4-5 hours on low. 

THE OVEN:

• First, pre-heat the oven to 445 degrees
• Wash and scrub potatoes thoroughly to remove any dirt and debris (of course, we want to eat the skin)
• Then, poke holes in each potato with a sharp knife, so our potatoes don't implode. 
• I always use a silicone mat and place the potatoes on a baking pan to avoid a sticky mess in the oven. 
• Next, bake them for 45-50 minutes, depending on the size of the potatoes. 

INSTANT POT: 

Although I own an Instant Pot, I barely use it. I can't get the timing down regarding how long it will take to depressurize, etc. Because I rely a lot on timing, I often do not use the Instant Pot, but I know how to bake potatoes. 

• Wash and scrub potatoes thoroughly to remove any dirt and debris (of course, we want to eat the skin)
• Pour 1 cup of water into the Instant Pot.
• Using a steamer basket, place the sweet potatoes inside the basket
• Secure the lid and turn the valve to seal. 
• Manually turn the Instant Pot on HIGH.
• And set the timer for 15 minutes. 
• Again, this is not my forte, but I estimate around 10 additional minutes for the Instant Pot to depressurize.

THE MICROWAVE:

Despite the controversy of using a microwave,  potatoes can be cooked in the microwave oven. Without a doubt, most people use microwaves, so here are directions on how to make a perfect potato in the microwave. 

• Wash and scrub potatoes thoroughly to remove any dirt and debris (of course, we want to eat the skin)
• Then, poke holes in each sweet potato with a sharp knife, so your potatoes don't explode. 
• Place potatoes on a microwave-safe plate, and cook on high for 5 minutes. 
• Depending on the size of the potato, additionally, cook in 30-second increments until the potato is fork-tender. 

Even though I prefer the crockpot, you choose the method that makes sense with your schedule. Regardless of how you decide to cook your potatoes, they will last 3-4 days covered in the refrigerator. 

 

Nutrition

Calories: 346kcalCarbohydrates: 57gProtein: 14gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 315mgPotassium: 1386mgFiber: 9gSugar: 5gVitamin A: 23IUVitamin C: 17mgCalcium: 77mgIron: 5mg

Tried our recipe?Let us know how it was!

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me/