Loaded Vegan Baked Potato Recipe
Where are all my busy moms at?! *Me raising both of my hands!* I have some baked potatoes here to help save the day. Sometimes I forget about the convenience of baked potatoes. Incase you've forgotten too, I have a loaded vegan baked potato recipe for you.
I love baked potatoes because they are naturally gluten-free + they can easily be made dairy-free with olive oil or avocado oil. I also love baked potatoes because they can be made ahead + keep well as a left-over.
Loaded Vegan Baked Potato Recipe
Ingredients:
5 lb Bag of Russet Potatoes
2 Bunches of Radishes
1 lb of Brussel Sprouts
2 Cups of Walnuts
Olive Oil or Avocado Oil
Truffle Salt to Taste
Directions:
Wash + scrub all of the potatoes. Carefully pierce around the potato with a fork or sharp knife. Tear sheets of aluminum foil + place in a pile. Brush oil on the skins of the potatoes + lightly sprinkle with truffle salt. Place the aluminum covers potatoes on a baking sheet. Preheat over to 395. Bake at 380 for 50 minutes. Check on the potatoes + bake for an extra 10 minutes if needed. Let cool.
Wash the vegetables. Lightly toss with oil + truffle salt. Place in a glass baking dish. Add the walnuts + mix in with the vegetables. Bake on the bottom rack at 380 for 20 minutes. Broil on low for 5 minutes if you would like the vegetables extra crispy.
Top your potato with the roasted vegetables + walnuts. Mix up your toppings throughout the week to freshen up your left-overs. Cheers!
The roasted walnuts really bring something special to this meal. I've spent the past 3 1/2 years strictly avoiding nuts due to my son, Bowan's life threatening allergies to tree nuts + peanuts. We truly were shocked to learn through skin + blood testing as well as through hospitalized Oral Food Challenges that Bowan has outgrown tree nuts + peanuts that once gave him hives just from coming in contact with a granola bar wrapper or playground equipment. As a vegetarian, nuts used to be a big part of my diet. So, now we are working them back into our lives. I am still focusing on allergy friendly recipes while also honestly including some new foods that we can safely have in our home + in our bodies.
Photography by: // © Lindsey Lee & Co.
