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Take a simple potato dish to the next level with this easy Vegan Stuffed Potato Recipe. A comforting recipe to satisfy your family at any time of the year. This recipe is a perfect side dish or appetiser, ultra-satisfying and flavourful.

Potatoes? Who don’t love potatoes?

My husband is a potato-lover. Any recipe made of potatoes is his favourite. Baked potatoes, mashed potatoes, smashed potatos, and even potatoes in soups or other recipes, any of these will be ideal and perfect on the table. This simple Stuffed Potato is an ultimate level dish made of flavourful toppings and some perfectly roasted potatoes.

Potatoes are a crowd favourite dish and you can make it in lots of different ways with a delicious tasting. You can check some of my potato recipes here:

Why vegan?

I adore cheese, and many of you know this point, but for today I have decided that vegan is another alternative of healthy dishes to make on some days. On meatless days I want something warm, delicious, and vegan. You have to try this version if you are a vegetarian who seek tasty and delish food dishes.

What kind of potatoes should I use?

Some great choice of choosing the best potatoes for baking is the one you have available in your fridge. In case you don’t hesitate to go and buy more suitable potatoes for this recipe, then Idaho Russet or Sweet potatoes are the best ones. Why these?

Idaho Russet bakes quicker, are soft, and fluffy. Ideal for stuffing and great at the taste.

Potatoes are one of the most frequently used veggies in the world. Since it has been discovered, it became trendy and super tasty in many dishes. As I have mentioned above, some fried potatoes with spices and pickles are sometimes everything my husband and daughter want.

You can top these vegan stuffed potatoes with anything you have. It is a versatile recipe so dare to cook any leftover veggies you have to add a touch of individuality and fanciness.

For today, I have roasted some mushrooms and bell peppers as I adore how they pair with baked potatoes.

What can I put into a potato?

Well here, the imagination has no limits. From raw veggies like bell pepper, mushrooms, broccoli, celery, to dairy products, as well as meat like chicken or ground beef – all of them topped with a lot of cheese.

Beans and spices will also pair great with potatoes.

What goes well with baked potatoes for dinner?

Vegan stuffed potatoes will nicely decorate the table served next to some salads, either green leaves salad or tomato salad, next to grilled or roasted meat or fish. Stuffed potatoes will complement any table as this simple and tasty dish pairs great next to anything. Make and have fun!

Are potatoes healthy?

Even though potato is a veggie, it isn’t that healthy to use frequently. It can’t be compared to arugula, avocado, or cabbage, that you can serve anytime and any days.

However, potatoes still have healthy nutrients and minerals beneficial to our health. Also, they contain fibre, vitamin C, potassium, and iron. Fried potatoes are unhealthy but fabulous and tasty. So if you fry them rarely and correctly, then these fried potatoes are okay for you.

Can I make them ahead of time?

If you plan big gatherings, then you can easily make them ahead of time and just stuff them before serving. You can bake the potatoes and make the fillings. Assemble them before serving. Warm them in your microwave or oven for some minutes until warm and soft.

How to make Vegan Stuffed Potatoes?

Vegan stuffed potatoes are a perfect side dish made for any occasion with a flavourful taste. This hearty recipe will conquer the heart of even the most pretentious people. So, if you want to create a new potato recipe, this one isn’t an exception on your must-try list.

The ingredients:

15 medium potatoes or ten large ones

2 colourful bell peppers

1 cup mushrooms

1 yellow onion

2 cloves of garlic

Seasoning

Wash the potatoes. Preheat the oven at 350F (180C). Take a baking tray and lay some foil paper and put the potatoes. Drizzle some olive oil and season with some salt, pepper, and herbs. I usually use Herbes de Provence as they are super aromatic, flavourful, and just perfect for potatoes. Bake them about 40minutes or until soft and tender.

Meanwhile, sautee the veggies in 2 separate skillets. Sauteed bell peppers and onions, and mushrooms in another skillet. Sautee until tender and soft but not for too long.

When the potatoes are ready, take off the oven and cut them in the middle with a sharp knife. Cut as if you want to make a small pocket to top sauteed veggies.

Serve immediately.