High Protein Loaded Baked Potato

If there is one thing that many people who choose a vegetarian or vegan diet struggle with, it’s ensuring that they get enough protein in the food they are eating. On top of having a well-balanced (and satisfying diet), ensuring your gut is healthy and happy is also important to ensure you feel your best from the inside out. For this loaded baked potato recipe, I partnered with my friends at Seed, my friends in gut health!

❤️ Why You’ll Love This Loaded Baked Potato

• High Protein: You need protein to stay satisfied and full, and to ensure you have the energy to get through the day, this recipe is loaded with it
• Delicious: I love a good potato. It’s serious comfort food to me (and I don’t think I’m the only one). This potato recipe makes a boring potato not just full of protein, but also flavorful and delicious
• Versatile: Substitute the cheese and sour cream for a vegan option, or add/exclude any of the toppings to your liking

🍲 Ingredients

Potato: I find russet potatoes the best for baking. However, you can use whatever you have on hand. Russet potatoes though hold their shape and are perfect for baking.

Tofu: One of the best protein sources for vegans and vegetarians is tofu. It contains all nine essential amino acids that your body can’t make on its own and it’s packed with protein that’ll keep you full longer.

Black Beans: Another great plant-based protein is beans. I find that black beans lend themselves the best to the other flavors in this loaded baked potato, but you can use whatever you have on hand.

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👩‍🍳 How to Make Loaded Baked Potato

1. To make the baked potatoes: Preheat the oven to 400F.
2. Wash the potatoes off and lightly prick the entire outsides with a fork.
3. Coat each potato with a small amount of olive oil and wrap in tin foil.
4. Set in the oven and bake for 40 – 45 minutes until tender.
5. Allow cooking slightly before serving.
6. While the potatoes bake, prepare the toppings.
7. To make the crispy tofu: Preheat the oven to 400F and prepare a baking tray with parchment paper.
8. Drain the excess water from the tofu package and cut it into small cubes.
9. Transfer to a medium-sized bowl and add the cornstarch, olive oil, salt, and black pepper. 
10. Mix the ingredients together, without breaking the cubes.
11. Set onto the prepared tray and bake for 25 – 30 minutes until golden brown. Make sure to flip halfway through.
12. To make the seasoned black beans:
13. Add all of the ingredients to a pot over medium-high heat.
14. Cook until the rice wine vinegar and excess moisture evaporates and the beans are creamy. 
15. Remove from heat and allow it to slightly cool.
16. To assemble each potato, open up the tinfoil and make a large cut down the middle of the potato.
17. Fill with all of the prepared toppings.

Use code FOODBYMARIA for 15% off your first month’s supply of Seed’s DS-01™. And be sure to follow Seed for more information throughout May on the importance of nutrition and digestion.

🪄 Tips and Tricks

• How to support your microbiome: To further support a healthy microbiome, I recommend incorporating Seed’s DS-01™ Daily Synbiotic into your routine. DS-01™ is a pre-and-probiotic containing 24 clinically and scientifically studied probiotic strains (and 53.6 billion AFU) for benefits in and beyond the gut. Think healthy regularity, ease of bloating, smooth skin, heart health, and so much more.

🗒 Variations

• Swap the tofu for your favorite ground meat if you aren’t on a plant-based diet
• Add any veggies you want to the top of your potato or your favorite hot sauce, salsa or sour cream

🗒 Best served with

• Greek Chicken Souvlaki
• Salmon Kebabs

👝 How to Store Leftovers

Store the elements of the tacos in the fridge separately for up to 1 week. Assemble, reheat the potato in the oven, and garnish again to serve.

🤔 Common Questions

High Protein Loaded Baked Potato

5 from 1 vote

This deliciously easy high protein-loaded baked potato recipe is full of protein from the help of tofu and black beans and is part of a well-balanced diet.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Vegetarian Dinner

Cuisine Vegetarian, Gluten-Free

Servings 4 servings

Calories 583 kcal

Ingredients

  

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For the Crispy Crumbled Tofu:

• 350 g package firm tofu crumbled
• 1 ½ tbsp. corn starch
• 1 tbsp. olive oil
• 1 ½ tbsp. garlic powder
• 1 ½ tbsp. oregano
• 1 tbsp. onion powder
• 1 tbsp. minced onion
• 1 ½ tsp. smoked paprika
• 1 ½ tsp. salt
• ½ tsp. chili powder
• ½ tsp. black pepper

For the Seasoned Black Beans:

• 1- 398 ml can of black beans
• 1 tbsp. olive oil
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. smoked paprika
• 1 tsp. salt
• ½ tsp. cumin
• ½ tsp. black pepper
• ½ tsp. red chili flakes
• ¼ cup rice wine vinegar

For the potato:

• 4-5 large russet potatoes
• 1 large field tomato diced
• 3 sprigs of green onion sliced
• 1 ½ cups mixed cheese grated
• ½ cup sour cream
• salt & pepper to taste

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Instructions

 

• To make the baked potatoes,
• Preheat the oven to 400F.
• Wash the potatoes off and lightly prick the entire outsides with a fork.
• Coat each potato with a small amount of olive oil and wrap in tin foil.
• Set in the oven and bake for 40 - 45 minutes until tender.
• Allow cooking slightly before serving.
• While the potatoes bake, prepare the toppings.
• To make the crispy tofu,
• Preheat the oven to 400F and prepare a baking tray with parchment paper.
• Drain the excess water from the tofu package and crumble into a medium-sized bowl.
• Transfer to a medium-sized bowl and add the cornstarch, olive oil, and ALL of the spices. 
• Mix the ingredients together, until thoroughly combined.
• Set onto the prepared tray and bake for 25 - 30 minutes until golden brown. Make sure to stir halfway through.
• To make the seasoned black beans,
• Add all of the ingredients to a pot over medium-high heat.
• Cook until the rice wine vinegar and excess moisture evaporates and the beans are creamy. 
• Remove from heat and allow it to slightly cool.
• To assemble each potato, open up the tinfoil and make a large cut down the middle of the potato.
• Fill with all of the prepared toppings. Enjoy! It is SO delicious!!!

Video

Notes

Make this vegan by using dairy free sour cream and cheese!!

Serve the extra toppings that you love like avocado, caramelized onions, cilantro, or even hot sauce!

Instead of crispy tofu or black beans, you could use my Walnut Taco Meat recipe! ** SEE RECIPE

Store the elements of the tacos in the fridge separately for up to 1 week. Assemble, reheat the potato in the oven, and garnish again to serve.

Nutrition

Serving: 1 | Calories: 583kcal | Carbohydrates: 80.3g | Protein: 30.5g | Fat: 17.1g | Saturated Fat: 7.3g | Polyunsaturated Fat: 3.1g | Cholesterol: 25.3mg | Sodium: 780.9mg | Fiber: 12.5g | Sugar: 3.4g

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