A loaded baked potato that’s packed with plant-based meat, a blend of shredded cheddar and Monterey cheese, diced red bell peppers, cilantro, jalapeños , parsley, sour cream, and green chutney. Perfect for Meatless Mondays or any day of the week, this recipe is sure to be a hit and is customizable to your desired yummy creations or whatever you have on hand.
Ingredients:
2 large baked Russet potatoes ( or 4 smaller ones)
1/2 cup plant-based hamburger meat (season to your taste)
1/4 cup shredded Cheddar cheese
1/4 cup shredded Monterey cheese
1/4 cup diced bell peppers
2 tablespoons chopped cilantro
2-3 tablespoon diced jalapeno
2 tablespoons chopped parsley
2-4 tablespoons sour cream
2-4 tablespoons green chutney
Steps:
Preheat the oven to 375
Coat the outside of potatoes with light layer of oil and sprinkle with salt .
Place potatoes directly on the oven rack , rotate half way thru cooking.
Cook for 10-15 mins on each side or until tender.
While potatoes are cooking , sauté the meat in a little oil and spices of your choice until browned and cooked throughly . Wash and Chop your herbs, peppers and jalapeños .
When potatoes are cooked , remove from oven .
Cut a small slit in the top of the baked potato.
Layer the potatoes with the plant-based meat, blend of cheeses, diced red bell peppers and jalapeños.
Top it with sour cream, cilantro and parsley herbs and green chutney.
Serve hot and enjoy your delicious vegetarian loaded baked potato!
This recipe is perfect for Meatless Monday or any day of the week and is sure to be a hit with vegans , vegetarians and meat- eaters alike. Give it a try and let us know what you think in the comments below!
