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)
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.
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.
Vegan Nacho Stuffed Potatoes
Amount Per Serving
Calories 229Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Total Carbohydrates 35g12%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.