Stuffed Jacket Potato Treat - Mouthwatering Vegan Recipes

Written by Miriam Published on February 16, 2011 in Other

Simply, most people love potatoes. But if you don’t have the time to prepare a delicious and filling dinner – then get those spuds, wash them, get the filling prepared in 2 minutes, and in just over 30 minutes you have yourself (and your family) a delicious and satisfying delight.

INGREDIENTS

1 large potato (per person), scrubbed
olive oil to drizzle
plenty of margarine
baked beans – heat them up with a dollop of margarine and ½ tspn of curry powder (have them in readiness for the spud, so heat them 3 minutes before)
thick chunks of vegan cheese (I use Redwoods)
salt and pepper to taste
flat leaf chopped parsley for garnishing.

METHOD

Place your potato in a microwave, and allow to cook for 15 minutes on full until soft. Then remove and place on a dish. Sprinkle some salt (important ingredient as it helps it colour nicely), and drizzle with olive oil. Place in a very hot oven for around 15 minutes (or until the potato has a nice golden colour), remove and place onto your plate.

Cut a cross on the top of the potato, then press all four corners of the potato with your fingertips in order to open it. Add the salt, margarine, ‘cheese’, the beans and finally the garnish.

This meal may be served with any salad of your choice, but, I have to say, it is so filling that it can be served as it is.

Bon Appetit !

All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010

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46 Comments

Melissa Vegan-Keller
February 18, 2011 at 9:36 pm

This sound absolutely wonderful./ I am going to try!
Miriam
February 19, 2011 at 12:46 pm

Melissa enjoy ! And let me know how it goes. Miriam
Oli DS
February 25, 2011 at 6:24 pm

That looks exceptionally tasty…yum!
Miriam
February 25, 2011 at 6:41 pm

Thanks for your comment Oli . . . it’s a great winter filler – easy to prepare, fast to make, and very satisfying. Enjoy !
Gary Loewenthal
March 1, 2011 at 2:46 am

Had this tonight. Simple, filling, and satisfying. I did reduce the margarine, had felt like I already reached my fat limit by lunch!
Miriam
March 4, 2011 at 10:05 am

Thanks for letting me know – yes, when it comes to vegan margarine, it’s simply a matter of choice and taste – I have been known to drizzle olive oil instead of the margarine from time to time. And yes, it sure is filling – glad you enjoyed it Gary !
Heidi
March 10, 2011 at 1:10 am

Great recipe for busy Mums, well done!
Miriam
March 10, 2011 at 12:42 pm

You are right there Heidi, and the fillings for these are limitless. Beans and vegan cheese are so easy and full of protein and yummy – kids and adults alike enjoy them !!! A the idea in mind here Heidi was a healthy fast food and filling treat ! Enjoy !
Stuart
March 26, 2011 at 7:28 pm

Looks great! 🙂
Alexia
March 26, 2011 at 11:36 pm

Loving your website, Miriam. “Jacket potatoes” are one of my favourites. Another couple of topping options are green onions and veggie bacon, chopped into bits.
Miriam
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Buffalo Chickpea Pizza with White Garlic Sauce and Celery Ranch Dressing. Vegan Recipe - Vegan Richa What to Do with Basil: 16 Basil Recipes to Enjoy All Year Long Mrs. Z's Secret-Ingredient Baklava Recipe on Food52 Quinoa Taco Salad - Quick and Easy Lunch Recipe
March 27, 2011 at 7:30 pm

Alexia Hi, glad you love my website – Jacket potatoes are one of my favourites too, and with the infinite possibilities of fillings it makes them that much more of a versatile snack. I agree about the chopped veggie bacon and we have served them with that before combined with vegan cream cheese too (Tofutti) for a creamy and moist filling !!! Cheers to you !!!
Michelle
April 16, 2011 at 10:43 am

This inspired our dinner tonight, we didn’t have vegan cheese so have sinned a little, (sour cream) hey I’m vegetarian/vegan curious. We enjoyed this with jacket carrots, roasted thinly sliced pumpkin, roasted halved tomatoes, and roasted capsicum. I also mixed spinach into the beans. Will do better next time with the you know what ingredient and I think I will heat the curry power first before adding the beans but this was an awesome meal, I loved it and the kids asked for more!
Pam
April 16, 2011 at 11:25 am

This looks great but since my husband doesn’t like baked beans and prefers sweet potatoes I was wondering whether I could do this with a sweet potato and perhaps some cannellini beans instead. But what dressing goes best with sweet potatoes and cannellini beans? I was thinking of yogurt, vegan cream cheese lemon, garlic and parsley!
Miriam
April 16, 2011 at 12:53 pm

Michelle that sounds absolutely awesome, good for you for also taking things further. I know you are vegetarian. You know you have done well when the kids ask for more, so well done on all accounts – keep on cooking and commenting. Have a great weekend !
Miriam
April 16, 2011 at 12:57 pm

Pam Hi, I don’t see why this shouldn’t work with sweet potatoes, and why not cannellini beans instead of baked beans. Now if you are going to go with that combination, I think for a dressing I would use vegan cream cheese with a little squeezed lemon, a pinch of salt, a little onion powder and some freshly chopped parsley or better-still CHIVES !!! Go-for-it and tell me the outcome ! Best to you !
Pam
April 18, 2011 at 9:26 am

Thank you so much for the tip Miriam! Worked well with the dressing you advised! I used parsley because I have a craving for it lately 🙂
Miriam
April 18, 2011 at 11:34 am

Hi Pam – you are welcome and glad you enjoyed the dressing too. Parsley is so versatile and full of vitamins and flavour – Cheers !
Grace
June 16, 2011 at 2:15 am

Hi Miriam,
Thanks for this nutritious vegan recipe and your beautiful web site. We like this from you site too: “Because we eat with our eyes first, and foremost with our conscience.”
Cheers!
Miriam
June 20, 2011 at 6:04 pm

Hi there Grace and welcome to my site. Great to hear your comment and glad you like mine ! Thanks so much and cheers to you !
Rid
July 10, 2011 at 2:49 pm

Hi Miriam,
Is there an alternative for the 15mins microwave cooking?
maybe 10 minutes boiling? or is microwave cooking for this potato really necessary to keep the potato firm and not mushy from boiling
thanks in advance
Alma Lima
October 3, 2011 at 4:15 pm

Delicious!
Heidi Machson
October 3, 2011 at 4:58 pm

That looks delicious! I have to try it!!
Ginger
October 3, 2011 at 5:18 pm
See Also
Homemade Spicy Ranch Dressing Recipe - Ready in 5 Minutes!

I put vegan chili on it instead of backed beans. Oh, so good!!!!!!!!!!!!
Miriam
October 3, 2011 at 6:26 pm

Hi Heidi, hope you make it and enjoy it !. Cheers !.
Miriam
October 3, 2011 at 6:27 pm

Good idea Ginger – I have made it with vegan chilli as a filling from the previous day in the past, and you are right it works very well indeed ! Cheers to you !
Miriam
October 3, 2011 at 6:28 pm

Thanks Alma !
kirsten
October 3, 2011 at 6:56 pm

This is one of my all time favorite recipes! I’ve made it about 50 times and I still LOVE IT! It’s sooooo yummy, fast and very very easy!
Thanks Miriam 🙂
Miriam
October 3, 2011 at 7:16 pm

Kirsten Hi there, thanks so much for your wonderful comment – glad you have enjoyed this recipe on many an occasion it seems ! Look forward to your future comments. Cheers to you !.
Caroline
October 4, 2011 at 11:05 am

This sounds good and I will definitely make it if I can find vegan cheese in Cape Town! I like to add a dash of cajun spice to my baked beans, or else some hot mustard – makes them zing!
Miriam
October 6, 2011 at 3:19 pm

Hi there Caroline, thanks so much for your comment. I hope you enjoy this simple recipe, and I agree with you regarding the mustard, as I am a great lover of it too, and it will make the dish rock and zing ! Cheers to you ! – I look forward to your future comments. Cheers !
Food Lovers International
November 10, 2011 at 3:10 pm

That looks great!! Love that you added curry.
Miriam
November 10, 2011 at 7:54 pm

Thanks for that FLI – the curry was indeed a great touch, as it just gave the whole thing a gentle but noticeable kick, yeah !.
Lynn
July 2, 2012 at 12:01 pm

Hello..you dont need a microwave for these potatoes. Just pop them in the oven..after a good scrub….until they are soft..takes longer…over an hour..but they will turn out just fine…..Lynn.x
Seb
July 2, 2012 at 12:28 pm

Nice idea for tonight. Although I do not have a microwave, and I will replace margarine with something healthy, like cartham oil…
Miriam
July 3, 2012 at 7:32 am

Hi there Seb, I do hope you enjoy this recipe and feel free to dress it up with whatever takes your fancy. Best wishes to you in the meantime.
Miriam
July 3, 2012 at 7:35 am

Lynn Hi there and thanks for that. The microwave is not needed if one is not in a hurry, but for a fast meal it can help speed things up – this recipe was made with that in mind a quick snack/meal – however, if time is at hand and not an issue, then the oven is a preferable choice. Best to you !
CK
August 28, 2012 at 1:17 pm

Great recipe; great website! I made this last night w/o the vegan cheese, and I added a lot of hot sauce. This is my new favorite vegan blog!
Miriam
August 28, 2012 at 2:55 pm

CK Hi there and welcome here. Thanks so much for dropping by here with your comment – I am delighted that my blog is your favourite, that puts a smile on my face ! Glad you love the spud and look forward to your future comments on my blog ! Best wishes your way in the meantime.
Ziah
January 9, 2013 at 9:54 pm

I was SO happy that wasn’t Cilantro chopped on this. A very nice recipe. Thank you Miriam ))
Miriam
January 10, 2013 at 8:27 am

Ziah Hi – no Cilantro wouldn’t work as a garnish on this one ! Thanks and hope you enjoy it !
Pascal
February 16, 2013 at 5:36 pm

Wanted to make this but its the first time I tried vegan cheese and I can’t help it but I can’t stand the taste.
For all the dishes with vegan cheese I’m gonna have to look for an alternative I’m afraid.
Miriam
February 17, 2013 at 12:02 pm

Pascal HI there and thanks for dropping by. For your short term solution I am going to recommend this dish as it embraces both potatoes and ‘cheese’ in the most pleasant of ways that you can create at home with little bother http://www.mouthwateringvegan.com/2012/11/13/golden-cheddar’d-potatoes/ – Now, I am going to have to agree with you about vegan cheeses – most are not pleasant. This is what set me out to make my own – although they are not as good as dairy, I find mine to be far preferable than the ones I have purchased. My cheese recipes are published in my upcoming book (for your future reference) – meantime, if you haven’t already feel free to join our new upcoming monthly newsletter where I will be discussing cheese and some tips and ideas there. Hope you make my Golden Cheddar’d Oven Roast Potatoes in the meantime and enjoy ! Cheers your way !
Pascal
February 17, 2013 at 1:52 pm

Thank you so much Miriam that Golden Cheddar dish looks delicious.
Pre-ordered your book already so I’m looking forward to making my own vegan cheese.
How do I join your newsletter? Must be going blind cause I can’t see a subscription option.
Miriam
February 17, 2013 at 4:02 pm

Hi there Pascal, I am so happy that you like the link for my Golden Cheddar Potatoes, you shall not regret it ! Thank you for pre-ordering my book and I’m sure you won’t regret that either. However, in the meantime I shall add you to my new upcoming monthly newsletter, due out in a week or two. You don’t have to do anything, I have your email address and will add you now – so you’re not at all going blind. Have a great Sunday ! 🙂
Pascal
February 17, 2013 at 6:10 pm

I’m sure I won’t 😉
Thank you, already looking forward to your newsletter, can hardly wait.
Have a splendid Sunday yourself Miriam 🙂
Miriam
February 17, 2013 at 6:27 pm

You too Pascal ! 🙂

About Me

Miriam Sorrell

Hi, I’m Miriam - award-winning recipe developer, photographer and author of ‘Mouthwatering Vegan’. My food is, sensual, mouthwatering and rustic, with Middle Eastern & Mediterranean flair . . .

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Stuffed Jacket Potato Treat - Mouthwatering Vegan Recipes « Mouthwatering Vegan (2024)