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Healthy Vegan Baked Potatoes Loaded With Mushrooms and Cheese Recipe

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3.9 from 78 reviews

This Healthy Vegan Baked Potato recipe is a delicious and wholesome meal featuring perfectly baked Russet potatoes loaded with a savory mushroom and spinach filling, garlic, vegan butter, and melted vegan mozzarella cheese, topped with fresh chives. It’s a comforting, plant-based dish that combines creamy textures and umami flavors, ideal for a nutritious lunch or dinner.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Potatoes

  • 4 Russet potatoes, washed and wiped with a paper towel
  • 3 tablespoons avocado oil

Vegetable Filling

  • 8 oz mushrooms
  • 6 oz spinach, chopped
  • 1 shallot, minced
  • 3 cloves garlic, finely minced

Binders & Seasonings

  • ½ teaspoon cornstarch
  • ½ cup almond milk or other plant-based milk
  • ¼ teaspoon salt
  • ⅛ teaspoon red pepper flakes

Toppings

  • 4 tablespoons vegan butter (e.g. Miyoko’s brand)
  • 6 oz vegan mozzarella shreds
  • ¼ cup fresh chives, chopped

Instructions

  1. Prepare Potatoes: Preheat the oven to 400°F (200°C). Rub each Russet potato with avocado oil to coat the skin evenly. Pierce the potatoes several times with a fork to allow steam to escape during baking. Place them directly on the oven rack and bake for about 45-60 minutes until the skin is crisp and the insides are soft when pierced with a fork.
  2. Sauté Vegetables: While the potatoes bake, heat a skillet over medium heat. Add a splash of avocado oil if needed. Sauté the minced shallot, garlic, and sliced mushrooms together until the mushrooms are browned and softened, about 5-7 minutes. Add chopped spinach and cook until just wilted, about 2 minutes.
  3. Prepare Filling Mixture: Sprinkle the cornstarch over the sautéed vegetables and stir to combine. Slowly pour in the almond milk while stirring to create a creamy mixture. Season with salt and red pepper flakes. Continue cooking and stirring until the mixture thickens slightly, about 2-3 minutes. Remove from heat.
  4. Assemble the Loaded Potatoes: Once potatoes are baked and cool enough to handle, slice each potato lengthwise without cutting all the way through. Gently fluff the potato flesh with a fork to create space for the filling. Spoon the creamy mushroom and spinach mixture into each potato.
  5. Add Toppings: Dot the surface of each filled potato with vegan butter and sprinkle the vegan mozzarella shreds evenly on top. Return the loaded potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  6. Garnish and Serve: Remove from oven and sprinkle chopped fresh chives over the top. Serve immediately while warm and enjoy your hearty vegan loaded baked potato.

Notes

  • Russet potatoes are ideal for baking due to their starchy texture, which becomes fluffy when cooked.
  • If you prefer a different plant-based milk, unsweetened soy or oat milk can also be used.
  • You can adjust the red pepper flakes according to your heat preference or omit them for a milder dish.
  • Ensure vegan butter and cheese are truly plant-based to keep the recipe fully vegan.
  • Leftover filling can be stored in the refrigerator for up to 3 days and used as a vegetable topping for other dishes.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://allyumcooks.com/healthy-vegan-baked-potatoes-loaded-with-mushrooms-and-cheese-recipe/