These Mexican baked potatoes are easy to make and SO satisfying. Baked potatoes are stuffed with a quick lentil-tomato stew and topped with a vegan cheese sauce. Perfect for meal-prep, lunches to-go and makes for a fun eye-catching meal.
I know I have a lot of potato fans that will be pleased with this recipe! I have heard lots of good things about this mashed potato filled lentil shepherd's pie and this spinach potato soup, and I think this baked potato recipe will also become a favorite among all the potato lovers!
And these loaded potatoes are the ultimate meal for when you are starving and craving comfort food. It is filled with fiber and protein rich lentils that will make sure you feel full for a while. And the combination of a warm soft potato, savory lentil chili and cheesy queso sauce will surely hit the spot.
This recipe is also perfect if you love to meal-prep: you can bake the potatoes, make the lentil stew and vegan white queso in advance and layer up when ready to eat. It makes for a perfect weekday dinner to plan ahead or fun lunches to bring to work. I also love to serve this meal with the potatoes deconstructed right on the table. Everyone can layer and choose the toppings they prefer, which makes it a fun way to serve dinner, especially with kids!
What you will need to make these Mexican Baked Potatoes
- Baked Potatoes (3-4)
- 1 batch of this vegan white queso
- Toppings of your choice: cilantro, hot sauce, avocado, guacamole, sliced green onion, diced red onions, sliced jalapeno, etc
- For the lentil stew: onion, pepper, garlic, baby spinach, spices (chili powder, oregano, salt, pepper), lentils (canned or dry) and canned tomatoes.
What type of potatoes to use for this recipe
The best potatoes for this recipe are the large russet potatoes. They are extra large and super starchy, which works well when adding a filling.
How to make these Mexican baked potatoes
- Start by cooking the potatoes. This can take up to 1 hour, depending on the size of the potatoes. I recommend to batch cook the potatoes ahead of time.
- Make the lentil chili stew. Cook the onion and peppers in a large pan for 4-5 minutes. Then, add the garlic and spices and cook for one more minute. Then, add the water, canned tomatoes and lentils and cook for about 10-15 minutes or until desired consistency. Add the spinach and stir, the leaves should wilt within a few minutes. Taste and adjust the seasonings.
- Make the vegan white queso. You will have to boil potatoes to prepare the cheese sauce, so I recommend to do this at the same time as you make the lentil stew so it's all ready at the same time. The sauce is made in a blender and you can find the recipe here: vegan white queso.
- Layer. I like to first loosen up the potato flesh with a fork to make it fluffier. Then, add the lentil stew and top with the vegan white queso. Then, garnish with the fresh toppings of your choice!
Watch how to make it
Recipe variations
This recipe is SO versatile!
- If you have leftover bean chili, then use it in place of the lentil stew! Or try with this tofu bolognese.
- If in a rush, then you can use vegan sour cream or even vegan yogurt instead of the vegan queso.
- You can use any types of bean instead of the lentils, like black beans or even white beans.
- Also, you can use other vegetables to make the lentil stew, like chopped carrots, green beans, sweet potatoes or corn.
- If you love smoky flavors, then try topping your filled potatoes with this vegan chipotle sauce instead of the vegan white queso or garnish with some high-in-protein vegan TVP bacon bits.
Storage tips and how to reheat leftovers
Leftovers can be kept in the fridge for up to 4 days. They will keep better for a longer period of time if kept apart from each others.
To reheat the leftovers, I recommend you warm up the potatoes, lentil stew and queso apart, then layer up the warmed up layers. You might have to loosen up the queso with a splash of water before reheating.
Other Mexican flavored recipes you might like
- Mexican Buddha bowl
- Mexican Horchata
- Vegan chipotle mayo
- Vegan white queso sauce
- Peach salsa
- Vegan white bean chili
- Chili-lime bean and corn salad
- Mexican pickled onions
- Loaded vegan nachos
- Mexican black bean avocado toasts
I hope you enjoy these Mexican-style stuffed potatoes as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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Mexican Baked Potatoes
Ingredients
To make the lentil stuffing:
- 1 white onion - diced
- 1 orange or red pepper - diced
- 3 clove of garlic - crushed
- 1 tsp dried oregano
- ½ tbsp chili powder + 1 tsp - or to taste
- 2 cups cooked lentils - or canned lentils
- 15.5 oz canned diced tomato
- ½ cup water
- 2 large handful of leafy green (spinach, kale, collard green) - roughly chopped
- salt and black pepper - to taste
Build the stuffed potato:
- 3 large russet potatoes
- 1 batch vegan white Queso - see in description
- fresh toppings of your choice - such as fresh cilantro, avocado or guacamole, green or red onion, sliced jalapeno, hot sauce, etc.
Instructions
Cook the russet potatoes (recommend to cook ahead):
- Pre-heat the oven at 400°. Poke the potatoes with a fork a few times and wrap them in aluminium foil. Cook the potatoes for about 60 minutes. Depending on the size of your potatoes, you might need to cook them more or less. Test them after 45 minutes and then, every 15 minutes or so: the potatoes are ready when you can enter a knife all through their flesh very easily without resistance.
To make the lentil stuffing:
- If the vegan white queso is not prepared ahead, now is a good time to start making it as well (you will have to boil potatoes and cashews to make it)
- Warm a large pan, then add the onion, pepper and a pinch of salt and black pepper and cook over medium high heat for about 5-6 minutes until soften. Use oil or a small amount of water to prevent the veggies from burning.
- Add the garlic, oregano and chili powder and cook for one more minute while stirring.
- Then, add the lentils, canned tomatoes (with all the juice) and water. Cook for about 10 minutes on medium heat stirring regularly (keep on a gentle simmer). Keep cooking until thicker: the lentil stew is ready when you reach a saucy texture without being too watery. Then, add the leafy green and keep cooking for about 1-2 more minutes or until wilted. Taste and adjust the seasonings (salt, pepper and chili powder).
Build the stuffed potatoes:
- Make an opening through the cooked potatoes lengthwise (without cutting them all the way through). Using a fork, fluff the flesh to loose it up a bit.
- Add one or two large spoonfuls of the lentil stew inside the potato as well as on the side.
- Drizzle with the vegan white queso or add a dollop of vegan sour cream.
- Garnish with the fresh toppings of your choice and enjoy!
Video
Notes
- Store leftovers in the fridge for up to 4 days. Leftovers store better if apart from each others.
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