Taco Stuffed Baked Potato

Taco Stuffed Baked Potato - a flavorful plant based taco meat and traditional fresh taco toppings melt into a fluffy baked potato - simple satisfying comfort food!

 

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.

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

YIELD: serves two

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1 tablespoon olive oil
2 Russet potatoes, scrubbed
1 tablespoon coconut oil
½ small sweet onion, diced
7-8 shiitake mushrooms, wiped clean and chopped small
¾ 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
¼ 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.

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.

 

 

printable recipe:

 

Yield: serves two

[b]Taco Stuffed Baked Potato[/b]

Print

dairy, egg, soy and gluten free, vegan

Ingredients

• 1 tablespoon olive oil
• 2 Russet potatoes, scrubbed
• 1 tablespoon coconut oil
• ½ small sweet onion, diced
• 7-8 shiitake mushrooms, wiped clean and chopped small
• ¾ 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
• ¼ teaspoon chili powder
• toppings:
• Noocho Cheese Sauce
• Roma tomato, chopped
• iceberg lettuce, chopped
• sour cream (dairy free)
• salsa
• green onions, chopped

Instructions

1. Preheat oven to 425 degrees.
2. 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.
3. While potatoes bake, prep ingredients.
4. In skillet over medium heat, saute onion and chopped shiitake in coconut oil until softened. Remove from heat and set aside.
5. 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.
6. Transfer to skillet with onion - shiitake mixture, return to low heat and stir to combine. Cook for several minutes.

Taco Stuffed Baked Potato[/b]" thumbnail="" type="recipe"]