BBQ Loaded Baked Potato

Oh my, I’ve forgotten how much I love baked potatoes. I’ve been so focused on it’s sweeter cousin, that I completely forgot how comforting and delicious a simple baked potato can be. To take this spud over the top (pun intended), I’ve loaded it with summer flavors: smoky vegetarian baked beans, sharp cheddar, garlicky greens and avocado. Always avocado.

These protein-packed potatoes are the perfect lunch or dinner when you’re craving maximum flavor without a lot of effort.

this Recipe

The star of these BBQ loaded potatoes are the hefty pile of vegetarian baked beans on top. I’m using Pacific Food’s Organic Baked Beans here as they are lower in sugar than other brands, yet just as delicious. I also appreciate that they use just a hint of brown sugar as the sweetener, instead of high-fructose corn syrup or other questionable sweeteners.

Beans, spices, tomato paste and a little sugar for balance. My pantry is always stocked with these beans whenever I need a quick side to pair with veggie burgers, hummus wraps or these potatoes.

Whenever I talk about baked potatoes with my clients, I’m met with a healthy dose of skepticism. Aren’t potatoes bad for you!? They are full of sugar! Not quite. While we tend to eat a lot of potatoes in the french-fried version, a baked potato is much different and loaded with nutrients. Sadly, french fries aren’t a health food, but that doesn’t meal all potatoes are out.

One medium-size baked potato contains 110 calories, 2g of fiber and is free of fat, sodium and cholesterol. While I’m not personally a calorie counter, I like to remind people that as filling as a baked potato is, it’s relatively low in calories. So, I think it’s unfair to vilify the humble baked potato. It’s not the same as a cupcake.

The combo of toppings may seem a little weird, but trust me when I say that it works. Creamy potatoes, sharp cheese, tender greens and avocado pile on perfectly! The saucy beans get into all the nooks and crannies of the potato, the cheese adds another layer of flavor, and the greens and avocado bring the entire thing home.

Be warned- these are really filling potatoes! All that protein, fiber and healthy fats kept me full for hours.

If you make these (or any dish), I’d love to see! Tag #delishknowledge on social media or leave a comment below. Seeing your creations of my recipes completely makes my day!

Tell me: how do you like to eat baked beans? Do you think potatoes are a healthy choice? 

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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BBQ Loaded Baked Potato

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 1 hours 30 minutes
• Yield: 4 servings 1x

Description

BBQ Loaded Stuffed Baked Potatoes! Topped with baked beans, cheddar, sauteed spinach, avocado and red pepper flakes. Hearty, filling and vegetarian! These healthy potatoes are the perfect BBQ option for summer! Less than 10 ingredients, high-protein, gluten-free and easily vegan.

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• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 1 hours 30 minutes
• Yield: 4 servings 1x

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 1 hours 30 minutes
• Yield: 4 servings 1x

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Ingredients

• 4 russet potatoes (about 2 1/2 lb.), scrubbed
• 1 13.6 oz package Pacific Foods Organic Baked Beans Vegetarian
• 1/2 cup shredded cheddar cheese (optional for dairy-free/vegan option)
• 1 teaspoon olive oil, plus more for rubbing baked potatoes
• 2 garlic cloves, chopped
• 1/2 cup thinly sliced white onion
• 6 cups baby spinach leaves
• 1/8 teaspoon red pepper flakes, plus for more garnish
• 1 large avocado, thinly sliced

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Instructions

1. Preheat oven to 350°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.
2. Place potatoes directly on an oven rack and roast until very soft when squeezed and skin is crisp, 60–75 minutes.
3. About 10 minutes before the potatoes are done, place the baked beans in a medium sauce pan over medium heat and cook, stirring often, until hot, about 6-7 minutes.
4. Heat the oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant, add onion and cook until tender, about 5-6 minutes. Add the spinach leaves and a pinch of salt and pepper. Cook for 2-3 minutes until spinach has wilted.
5. Cut open each potato. Top each potato with 1/4 of the baked beans, 1/8 cup shredded cheddar, 1/4 of the spinach mix and 1/4 avocado. Top with more red pepper flakes, if desired.

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