Vegan Loaded Baked Potatoes
These loaded baked potatoes are a perfect comfort food for any night of the week. Packed with plant-based toppings, they're both satisfying and delicious, making them a great choice for vegans and non-vegans alike.
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup cherry tomatoes, quartered
- 1 medium avocado, diced
- 1/4 cup sliced green onions
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Method
- Preheat the oven to 400°F (200°C). Wash and dry the potatoes, then pierce each several times with a fork.
- Rub the potatoes with 1 tablespoon of olive oil and sprinkle with sea salt. Place them directly on the oven rack and bake for 45-50 minutes, or until tender.
- While the potatoes are baking, heat the remaining olive oil in a skillet over medium heat. Add the black beans, corn, cherry tomatoes, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until heated through.
- Once the potatoes are done, carefully slice them open lengthwise and slightly mash the insides with a fork.
- Top each potato with the black bean mixture, diced avocado, nutritional yeast, and green onions. Serve immediately.