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Vegetarian Loaded Baked Potatoes

AuthorMaria
[cooked-sharing]
Vegetarian Loaded Baked Potatoes
Yields6 Servings
 6 large potatoes
 1 cup dried brown lentils, rinsed and picked over
 2 tbsp olive oil
 1 green bell pepper, diced
 ½ cup onion, diced
 ½ cup carrot, diced
 2 garlic cloves, minced
 15 oz tomato sauce
 1 tbsp soy sauce (or coconut aminos)
 1 tbsp honey
 1 tsp chili powder
Optional Toppings:
 sour cream or yogurt
 shredded cheddar cheese
 chopped chives
1

Preheat oven to 400°F.

2

Place potatoes on a baking sheet and pierce with a fork on all sides. Bake for 45-60 minutes, turning once, until tender when pierced with a fork or knife.

3

Bring lentils and 2 cups water to boil in a medium pot. Reduce heat and simmer gently, uncovered, for 20 minutes. Strain any extra water.

4

Meanwhile, heat oil in a skillet over medium heat and sauté the pepper, onion, carrot, and garlic until tender, about 5-6 minutes. Add the tomato sauce, soy sauce, honey and chili powder and simmer for 15 minutes, until sauce has thickened and reduced slightly.

5

Add cooked lentils to tomato mixture and continue to simmer for another 5 minutes, or until mixture is warmed throughout.

6

Cut a slit in each potato and top with vegetable-lentil mixture. Top with additional toppings, if desired. Enjoy!

Notes: We recommend using organic ingredients whenever possible.

Category,

Ingredients

 6 large potatoes
 1 cup dried brown lentils, rinsed and picked over
 2 tbsp olive oil
 1 green bell pepper, diced
 ½ cup onion, diced
 ½ cup carrot, diced
 2 garlic cloves, minced
 15 oz tomato sauce
 1 tbsp soy sauce (or coconut aminos)
 1 tbsp honey
 1 tsp chili powder
Optional Toppings:
 sour cream or yogurt
 shredded cheddar cheese
 chopped chives

Directions

1

Preheat oven to 400°F.

2

Place potatoes on a baking sheet and pierce with a fork on all sides. Bake for 45-60 minutes, turning once, until tender when pierced with a fork or knife.

3

Bring lentils and 2 cups water to boil in a medium pot. Reduce heat and simmer gently, uncovered, for 20 minutes. Strain any extra water.

4

Meanwhile, heat oil in a skillet over medium heat and sauté the pepper, onion, carrot, and garlic until tender, about 5-6 minutes. Add the tomato sauce, soy sauce, honey and chili powder and simmer for 15 minutes, until sauce has thickened and reduced slightly.

5

Add cooked lentils to tomato mixture and continue to simmer for another 5 minutes, or until mixture is warmed throughout.

6

Cut a slit in each potato and top with vegetable-lentil mixture. Top with additional toppings, if desired. Enjoy!

Vegetarian Loaded Baked Potatoes

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