Our Vegan Nacho Stuffed Potatoes are for those of you who want to get fancy on Taco Tuesday. Instead of piling all of these tasty nacho ingredients on a pile of tortilla chips, take a giant potato and stuff it. One potato is enough for a spicy, savory, and filling dinner.
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MEXICAN POTATOES THAT ARE EASY TO MAKE AND DELICIOUS!
Who doesn't like nachos? If you just raised your hand, we don't get it, but we have some other vegan stuffed potato recipes you might like.
You can always try our Vegan Cheddar & Broccoli Stuffed Potato, or our Smoky Apple & Cheddar Stuffed Potato.
However, if you're all about Mexican food, especially nachos, then you're going to want to make this recipe ASAP!
We baked big Russet potatoes until they were perfectly fork tender, then stuffed them with a mixture of savory sauteed onion, bell pepper, jalapeno pepper, and vegan meat crumbles, spiced with chili powder, cumin, and smoked paprika.
The toppings are all about nachos, think, creamy guacamole, fresh salsa and cilantro, delicious vegan cheese sauce, and sweet and juicy tomatoes.
Hungry? We are, so let's make these babies!
WHAT INGREDIENTS SHOULD I USE FOR NACHO STUFFED POTATOES?
- Russet Potatoes
- Onion
- Bell Pepper
- Jalapeno Pepper
- Vegan Meat Crumbles
- Cilantro
- Spices
- Guacamole
HOW DO YOU MAKE STUFFED POTATOES WITH VEGAN NACHO INGREDIENTS?
This is an easy recipe that you can prep a day or two in advance if you need to, especially the filling ingredients.
STEP ONE
Bake the potatoes at 375°F (190°C) for approximately 1 hour, or until they're fork tender in the center.
STEP TWO
While the potatoes are baking, prepare the nacho filling.
Saute the onions and peppers until they begin to soften and the onion is translucent, then add the spices and the vegan meat crumbles and cook until they're warmed through, approximately 5 minutes.
You can use Beyond Meat crumbles or make our Healthy Vegan Taco Filling recipe.
STEP THREE
Make the cheese sauce if you haven't already and get the toppings ready to go.
STEP FOUR
Slice the potato and fill it up. Top it with the toppings. Dig in!
SUBSTITUTIONS
Whatever you put on nachos you can put in/on this potato. Here are a few suggestions:
- Black beans
- Mushrooms
- Pickled Jalapenos
- Corn
- Black Olives
TIPS FOR MAKING THE PERFECT BAKED POTATOES
- The potato is the base of this recipe, so it needs to be cooked to perfection. Here are our suggestions for how to bake a potato.
- Scrub the skin with a vegetable brush to get any residual dirt off of it.
- Pierce it with a fork or a pairing knife several times. This allows the steam to escape, which is important because the potato can explode if the water molecules begin to boil and the steam doesn't have a place to go.
- Rub a thin layer of vegetable oil on the skin. This will make the potato skin nice and crispy.
- Taste the onion and taco meat filling and add more spice to suit your tastes. We write our recipes for the masses and encourage you to alter the spice levels. If we wrote our recipes for the way we eat, there would be a lot of people crying in pain. We like heat. 😉
TOP TIP
Cook the potato until it's fork tender through to the center of the potato.
Ovens are calibrated differently, so make sure you test your potato before removing it from the oven. Some will be done in an hour and others may need more time.
ARE POTATOES HEALTHY?
Potatoes get such a bad rap, when in reality, they're a healthy vegetable. They're a great source of vitamin B6, which is important for brain and nervous system activity, cardiovascular protection, and athletic performance. So the base of this stuffed potato recipe is good for you.
Read more about the health benefits of potatoes HERE.
Potatoes are the ultimate comfort food, and we've jacked up the comfort with this recipe.
If you make our Healthy Vegan Taco Filling, and our Vegan Cheese Sauce, this could definitely be called a healthier stuffed baked potato recipe.
OTHER MEXICAN RECIPES YOU'LL LOVE
Vegan Crunchwrap Supreme
Black Bean & Mushroom Enchiladas
Healthy Black Bean Taco Burgers
Veggie Loaded Black Beans and Rice
Make this recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Vegan Nacho Stuffed Potatoes
Ingredients
- 4 large Russet Potatoes
- 1 tbsp extra-virgin olive oil
- 1 large red onion finely diced
- 1 bell pepper finely diced (red, yellow, or orange)
- 1 jalapeno pepper seeded and diced
- 1 ½ cups vegan meat filling see our recipe link in the ingredients or use Beyond Meat
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Cheese sauce see our vegan cheese sauce recipe in the ingredients.
Toppings
- Guacamole
- Salsa
- Cilantro
- Cheese sauce
- Diced tomatoes
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scrub the 4 potatoes and pierce them several times with a fork or paring knife. (See Note) Rub a thin layer of vegetable oil on the skins (this will make the skins extra crispy, but it’s optional) and bake for approximately 1 hour, or until the potatoes are fork tender through to the center.
- While the potatoes are baking. Make the meat filling and the cheese if you haven’t already. (See Note)
FOR THE ONION/MEAT
- In a large skillet, on medium-high heat, add the 1 tbsp olive oil to the pan. When the pan is hot, sauté the onion, bell pepper, and jalapeno pepper for approximately 7 minutes, or until they soften. Add the 1 ½ cups of meat filling, 1 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, and salt and pepper to taste and cook until heated all the way through, approximately 4 minutes.
- Slice the potatoes down the center and open them up. Fill them with the onion/meat mixture and cheese sauce and top with the toppings. Add more cheese to the top if desired.
- Enjoy!
Notes
- Be sure to pierce the potatoes. This allows the steam to escape and will prevent the potato from exploding.
- The meat filling and cheese recipes may make more than you’ll use for this recipe. You can freeze them in an air-tight container for up to 3 months.
- The Nutrition Facts are an Estimate Only.
Nutrition
Christine @ Run Plant Based says
Linda Meyer says