When I don’t have time to do a lot of cooking, or I’m just not in the mood to be in the kitchen long, one of my favorite go-to meals is baked and stuffed potatoes–Baked Potato Bonanza!
My favorite is to bake them in the oven, wrapped in a layer of parchment paper, then foil, and bake for an hour or so. But, if time is limited, I wrap them in parchment paper and microwave for 7-8 minutes, depending on the size of the potatoes.
Once the potatoes are cooked, cut them open and fill them up! Sometimes we stuff them with a mixture of beans, salsa, and low-fat dairy-free sour cream. Another favorite topping is Creamy ‘Cheese’ Sauce.
Other times we heat up a McDougall noodle cup (Pad Thai, Teriyaki, Spicy Szeuchuan, or Tortilla Soup) and dump it on top of our warm, soft, fluffy baked potatoes. McDougall cups are not gluten-free.
These low-fat, oil-free, healthy noodle cups can be ordered on amazon.com. Our local health food store carries them, and they are only about $2 per cup. Click picture to view on amazon.
Taco Potato is a great way to spice it up a bit. Delicious, healthy baked potatoes stuffed and seasoned with your favorite taco toppings like salsa, vegan sour cream, green chives, and ‘Cheese’ Sauce! It’s time for a fiesta!
This can be a quick, easy, completely nutritious meal that fills you up, and provides loads of fiber, vitamins, and minerals. You won’t be hungry for many, many hours after a Baked Potato Bonanza kind of night!
Nothing better than a loaded baked potato with my Creamy Vegan Cheese Sauce, onion, cilantro, and spices! YUM!
Nutrition in potatoes
All potatoes contain a variety of B vitamins, including thiamine, niacin, riboflavin, folate and B-6. These vitamins help keep you healthy by powering your metabolism and pulling energy out of the foods you eat.
You’ll also get roughly 10 percent of your daily vitamin C requirement. Vitamin C boosts your immune system and blocks free radicals that try to damage cells. All potatoes have a small amount of vitamin A, which preserves your eye health and vision.—LiveStrong
Tofu Sour Cream
Serve on baked potatoes, tacos, or enchiladas.
Plant-Based Starter Kit
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I tried his black bean soup (good), I think when he still owned the label. Wonder if, under new ownership (don’t know who), the ingredients listings have changed (for the worse)?
Possibly so. I know that Dr. McDougall sold his product line to another company and the sodium content has definitely increased. I have never tried the black bean soup, but enjoy the Pad Thai, and Spicy Noodle.
Curious about the purpose of wrapping the potatoes in parchment paper? I usually oven roast or microwave completely bare (no foil in oven). Is there a nutritional or taste/texture reason you do it the way you do?
Tina, I sometimes cook them bare too. In my experience, they are a little more moist if wrapped, and I don’t want the foil to touch them due to some research linking aluminum to Alzheimer disease. That’s the only reason I use parchment paper, to separate the potato from the foil. Happy cooking! 🙂