It was lunchtime. I was hungry. I didn’t really feel like cooking anything. Ever been there? Those are the times when it is tempting to reach for something less than ideal to eat. Lately I’ve been craving potatoes. Not just any potato, but a loaded baked potato with all of the fixings and especially the creamy and cheesy part. But just because you follow a plant-based whole foods lifestyle doesn’t mean you can’t have creamy and cheesy. You can!
We had potatoes in the house. Phew. Now, what to top it with…aha! I had some of the cheesy sauce left over from when I made this Eggplant Parmesan last night. This cheesy goodness has now become its own recipe: Dairy-Free Alfredo Sauce. This is my new favorite cheesy sauce. I also had some leftover sautéed black beans, peppers, onions and mushrooms from when I made this Quinoa-Polenta with BBQ Sauce the other night. I nuked them all in the microwave, mashed up the potatoes with a fork, layered everything on top and voila! Loaded Baked Potatoes that are creamy, cheesy, oil-free and perfect for a filling meal for your plant-based whole foods lifestyle.
- 1 large baking potato (or 2-3 red potatoes)
- 1/2 - 3/4 cup Dairy-Free Alfredo Sauce
- 1 cup of steamed or sautéed vegetables of your choice (try onions, mushrooms, peppers, chopped broccoli, zucchini, squash, or chopped asparagus)
- Optional: 1/2 cup beans of your choice (drained, rinsed and heated)
- Wash the potatoes and poke several holes with a fork or knife
- Place them in a loosely covered microwaveable dish and cook until you can insert a knife all the way through easily. Turn once during cooking. Cooking times will vary based on your microwave.
- Heat the Dairy-Free Alfredo Sauce for 30-45 seconds in the microwave in a loosely covered dish.
- Steam, saute or reheat your veggies.
- Mash up the potatoes with a fork (or you can just cut in half, whichever you prefer).
- Pour the Dairy-Free Alfredo Sauce on top and add your veggies on top of that.
- Top with sliced green onions, scallions, or vegan bacon bits.
- Serve hot.