Festive Loaded Baked Potato
Servings Prep Time
2people 60minutes
Servings Prep Time
2people 60minutes
  • 2 medium Russet potatoesthoroughly washed and blotted dry
  • 1cup mushrooms (any variety)washed and sliced
  • 1/2 medium onion, any varietysliced
  • 1 medium carrotpeeled and diced
  • 1cup frozen kale or spinach
  • 1cup jackfruit in brinedrained, rinsed and roughly chopped
  • 1tsp vegan chicken bouillonwe use Jada Chicken Salt
  • 1tsp dried thyme
  • 2tsp garlic powder
  • 1 tsp onion powder
  • 1/2tsp smoked paprika
  • 1/4 tsp sea salt
  • 2Tbsp vegan butter or vegetable oilreplace with water or vegetable broth to make it oil-free!
  • 1package vegan gravy mixwe suggest Simply Organic or Leahey Gardens Golden or Creamy Gravy Mix
  • 1cup wateryou can also use vegetable broth
  • Cooking oil spray
  • 1handful parsleychopped
  1. Preheat the oven to 425 degrees F.
  2. Line a baking sheet with foil. Prick the potatoes with a fork 3-4 times. Lay on the baking sheet and bake in the oven for about 45 minutes until tender. Remove from the oven and set aside.
  3. While the potatoes are baking, line a baking sheet or dish with foil and lightly spray an even layer on the foil. In a mixing bowl add the chopped jackfruit along with all of the ½ tsp thyme, ½ tsp vegan chicken bouillon, 1 tsp garlic powder, and remaining spices (except for the sea salt) and mix until evenly coated. Spread in an even layer on the baking sheet and bake for about 20 minutes in the oven until edges are golden brown and jackfruit has dried out. Remove from oven and set aside.
  4. Add kale or spinach to a pan with diced carrots and salt. Heat on medium low for about 15 minutes until the vegetables are warmed through and carrots are just becoming tender. Remove from heat and set aside.
  5. Add oil or butter to a pan and heat over medium flame until pan sizzles when sprinkled with water. Add onions and mushrooms and remaining spices and cover with a lid. Allow to cook with the lid on, undisturbed, for about 5 minutes. This will allow the mushrooms and onions to simultaneously caramelize on the bottom and steam which accelerates the cooking process. Remove the lid and continue to saute with a spatula for another 5-7 minutes until the vegetables have deep brown color and the onions are soft and glossy. Add water and gravy mix and whisk until well combined. Simmer for about a minute until thickened.
  6. Slice baked potatoes in half lengthwise. Spoon in a generous portion of gravy followed by heaping spoonfuls of steamed veggies and jackfruit. Top with more gravy and garnish with chopped parsley.