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Showing is a Mexican baked potatoes stuffed with a lentil chili stew, a vegan white queso and fresh cilantro, jalapeno and green onion. There are a few slices of avocado on the side of the avocado. Also on the table, there are a few bowls with more of the vegan white queso, half of an avocado, sliced jalapeno, cilantro and green onion.
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5 from 1 vote

Mexican Baked Potatoes

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican inspired
Keyword: chili, dairy-free, Soy-free, Vegan, vegetarian
Servings: 3
Calories: 484kcal
Author: Jessica Laroche

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 (cooked), 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 tofu 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 other.
  • Nutrition: please note that the nutritional information is an estimate per serving (including the queso sauce) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition

Calories: 484kcal | Carbohydrates: 91g | Protein: 23g | Fat: 6g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 251mg | Potassium: 1838mg | Fiber: 17g | Sugar: 11g | Vitamin A: 1896IU | Vitamin C: 82mg | Calcium: 132mg | Iron: 8mg