These Mexican-style Stuffed Baked Potatoes are the ultimate comfort food! Buttery soft potatoes roasted to perfection, stuffed with plant-based protein and all the Mexican-style fixin’s, like guacamole and queso.
Potatoes are the stuff of life. It’s literally the ingredient of MY life because potatoes are one of my favorite foods. I could eat them in any form or fashion. If you’re like me, then you definitely need to keep reading to get the Scoop on these Mexican-style Stuffed Baked Potatoes.
Russet potatoes are baked and roasted to buttery soft perfection. Then they are topped off with an impressive amount of plant-based protein for a balanced and filling meal. Finally, we heap on the ultimate Mexican-style fixin’s like guacamole, queso, some shredded lettuce, fresh pico and your choice of hot sauce. Get the details below!
The Ingredients
The potatoes. If you’ve ever baked potatoes, then you know the best ones for baking and stuffing are Russet. They’re bigger than yellow potatoes, more buttery than red potatoes and the skin is a little thicker than some other potatoes. The thicker skin allows the potato to get super soft on the inside while roasting.
The plant-based protein. For the protein options in these stuffed baked potatoes, we’re going with the delectable combination of black beans and chewy seitan. However, if you can’t find Seitan at your local market, if you don’t like it, or if you’re gluten-free, then simply substitute the seitan or just use black beans! Black beans contain plenty enough protein to do the trick on their own.
We saluted the seitan with some onions and peppers – you can never get enough veggies in our book!
The Fixin’s
What Mexican-style toppings come to mind? For us, it’s definitely guacmole, queso and fresh pico de gallo.
You can certainly buy store-made guac. If you’d like to make it yourself, I highly recommend our guacamole recipe; you can find it here.
Regarding the queso, there are several brands that carry Vegan queso options, like the Siete and GoodFood brands. We took a bowl of the Violife Cheddar Cheese spread, warmed it in the microwave, and then drizzled it over the top!
We personally love the Whole Foods brand of pico de gallo. To make your own, simply dice some tomatoes, onions, cilantro and splash with lime juice. For optional heat, consider adding diced up jalapenos.
Other optional add-ons are some shredded lettuce, diced chives or scallions, fresh cilantro, and a very healthy drizzle of your favorite hot sauce. Our go-to is absolutely the Cholula hot sauce but there are so many good ones to choose from that take this potato to another level!
These Mexican-style stuffed baked potatoes are loaded with flavor, are super filling, and are totally comforting. I’m drooling just writing about them and hope you’ll give them a try!
Mexican-style Stuffed Baked Potatoes
Ingredients
- 4 russet potatoes
- olive oil or vegan butter
- 1 15oz can of black beans drained and rinsed
- 1 8oz package of seitan crumbled
- chili powder or Mexican fiesta seasoning
- 1 onion diced into wedges
- 1 bell pepper diced into wedges
Fixings
- guacamole
- pico de gallo
- shredded lettuce
- diced chives or scallions
- queso
- hot sauce
Instructions
- Preheat your oven to 425. Line a baking sheet pan with parchment paper or a silicon baking mat.
- Wash and dry the potatoes. Then poke holes all over the potato with a fork.
- Place the potatoes on the baking pan and roast for 30 minutes.
- At the 30 minute mark, take the potatoes out and lightly brush or spray with olive oil (or vegan butter). Place back in the oven and bake another 30 minutes.
- When there's 15 minutes left of baking, dice up the onion and pepper. Add to a skillet with a tablespoon of olive oil and sauté for 4-5 minutes. Add the crumbled seitan at the end and season with chili powder. Sauté the seitan for a minute or two and then remove from the heat.
- Drain and rinse the black beans. Season with chili powder or Mexican Fiesta seasoning.
- At 60 minutes, remove the baked potatoes from the oven. Slice in half and fill with black beans and seitan and veggies.
- Top the potato off with guacamole, lettuce, pico de gallo, queso, diced chives and hot sauce, and serve!
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