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A stuffed potato on a black plate with a glass of beer and utensils, and a a platter with stuffed potatoes in the background.

Vegan Nacho Stuffed Potatoes

An easy and delicious way to enjoy baked potatoes and nacho filling. Makes a great appetizer or dinner.
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Course: Appetizer, Entree, Main Course
Cuisine: American, Mexican, Vegan
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 Servings
Calories: 229kcal
Author: Linda & Alex


  • 4 large Russet Potatoes
  • 1 tablespoon 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 tablespoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Cheese sauce see our vegan cheese sauce recipe in the ingredients.


  • Guacamole
  • Salsa
  • Cilantro
  • Cheese sauce
  • Diced tomatoes


  • 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)


  • Click HERE for the Vegan Meat Filling recipe.
    Click HERE for the Vegan Cheese Sauce recipe. 
  • In a large skillet, on medium-high heat, add the 1 tablespoon 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 tablespoon chili powder, 2 teaspoon cumin, 1 teaspoon 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!


  • 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.


Calories: 229kcal | Carbohydrates: 35g | Protein: 12g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 190mg | Potassium: 1109mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1820IU | Vitamin C: 68.5mg | Calcium: 86mg | Iron: 9.8mg
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