Taco Stuffed Baked Potato

by Kristina Sloggett

in Dinner, Gluten Free, Meatless Monday, recipes, Vegan

Taco Stuffed Baked Potato

Golf, skee ball and shuffleboard, oh my!

Jason and I were both in need of a relaxing, let’s go play kind of weekend. It began Thursday afternoon, and a nice long weekend was enjoyed.

I spent Friday morning with two girlfriends and one of their new babies – oh. so. cute. Sweet and mellow and did I say sweet? Left the girls at lunchtime, swung by the house and picked up Jason for vegan burgers at one of our regular favorites.

The weekend also included a couple movies, outside time with the dogs, veggie sushi, and shuffleboard. We played two games, I won two games.

Nacho Stuffed Baked Potato

One of my favorites – a baked potato as a meal. Loaded up with all sorts of toppings – growing up we did this for dinner occasionally (one of my favorite dinners!), and it was just a big Do It Yourself taco toppings bar. Glorious.

Last night, Jason and I did just that. I made a mushroom based meatless taco filling, which is very flavorful. Fresh tomato for me, salsa for Jason. Dairy free sour cream, crisp lettuce and melty nacho cheese sauce made this a delicious dinner indeed.

Next time I will be doubling the taco filling recipe. As it is, I am already planning to make more tomorrow.

Taco Stuffed Baked Potato [vegan]

Taco Stuffed Baked Potato

YIELD: serves two

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1 tablespoon olive oil
2 Russet potatoes, scrubbed
1 tablespoon coconut oil
1/2 small sweet onion, diced
7-8 shiitake mushrooms, wiped clean and chopped small
3/4 cup raw pecans
2 arbol chiles, re-hydrated
2-3 chipotle in adobo (peppers and sauce), chopped
2-3 sun dried tomatoes (packed in oil), chopped
1 teaspoon oil from sun dried tomatoes
1 teaspoon paprika
1/4 teaspoon chili powder

toppings:

Noocho Cheese Sauce
Roma tomato, chopped
iceberg lettuce, chopped
sour cream (dairy free)
salsa
green onions, chopped

INSTRUCTIONS:

Preheat oven to 425 degrees. Scrub potatoes, poke several times with a fork (to prevent potato explosion). Rub potatoes with olive oil, wrap in aluminum foil. Bake for 50-60 minutes, until potato is fluffy with a crispy skin.

While potatoes bake, prep ingredients.

In skillet over medium heat, saute onion and chopped shiitake in coconut oil until softened. Remove from heat and set aside.

In food processor, combine pecans, walnuts, arbol chile, chipotle peppers (and sauce), sun dried tomatoes (and oil), paprika and chile powder – pulse until combined to a medium size crumb. Transfer to skillet with onion – shiitake mixture, return to low heat and stir to combine. Cook for several minutes.

Taco Stuffed Baked Potatoes

Tell me about your weekend – I know you had some fun.

Do you love the loaded baked potato as much as I do? Favorite toppings? 

 

SPABETTIE IS A FINANCIALLY COMPENSATED BLOGGER AMBASSADOR FOR THE MUSHROOM COUNCIL, AND IS PARTICIPATING IN THE #MUSHROOMMAKEOVER 30 DAY WEIGHT LOSS CHALLENGE. THE OPINIONS EXPRESSED HEREIN ARE THOSE OF SPABETTIE AND ARE NOT INDICATIVE OF THE OPINIONS OR POSITIONS OF THE MUSHROOM COUNCIL OR MAMAVATION.

I shared this recipe with Healthy Vegan Fridays.

 

{ 6 comments… read them below or add one }

1 Heather @ Better With Veggies March 31, 2014 at 8:18 am

Did you know I was dreaming of a loaded potato this week? And now I’m dreaming of this one on my plate. I need to make that happen!!

Reply

2 Kristina Sloggett March 31, 2014 at 9:06 am

YES, please do! you will love it – I want another, may have to go get more potato ;)

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3 Heather (Where's the Beach) March 31, 2014 at 3:46 pm

I love to do a loaded sweet potato with black beans so I’m thinking this taco inspired spud would be equally awesome. Sounds like you had a great weekend full of fun! Those are the best.

Reply

4 Kristina Sloggett April 2, 2014 at 5:35 pm

Mmm, sweet potatoes with black beans just GO TOGETHER, right? or baked beans – oh YUM

Reply

5 Katie @ Produce on Parade April 1, 2014 at 10:30 am

Ohhh, now I really want a baked potato! Love this spin!

Reply

6 Kristina Sloggett April 2, 2014 at 5:33 pm

I know… loaded baked potatoes are one of my favorite things…

Reply

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