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Vegan Baked Potato

Vegan Baked Potato

Recipe Details

x 4 servings
Duration: 110 minutes
  • Dairy-Free
  • Vegan


Quantity Ingredient
2 cp
Cannellini Beans drained
Red Bell Pepper cored and diced
1 cp
unsweetened almond milk
2/3 cp
Shredded Mozzarella Cheese vegan
1/4 tsp
Garlic Powder
4 lg
Baking Potatoes
Broccoli head, prepared into small florets
Salt and Freshly Ground Black Pepper


  1. Preheat the oven to 350°F.
  2. Warm together the beans, almond milk, and diced red pepper in a saucepan set over a medium heat. Remove from the heat as the milk starts to simmer.
  3. Transfer the contents of the saucepan to a blender or food processor. Add the vegan mozzarella, garlic powder and 2 tbsp olive oil. Pulse until puréed whilst retaining some texture.
  4. Season to taste with salt and pepper. Spoon into a saucepan, cover, and set aside until needed.
  5. Prick the potatoes all over with a fork. Rub with the remaining olive oil and season with salt.
  6. Place on a rimmed baking sheet and bake for about 1 hour 15-20 minutes until the skin is crisp and the flesh is very soft.
  7. Remove from the oven and set aside to cool. Gently reheat the sauce in the meantime in a saucepan set over a low heat.
  8. Cook the broccoli in a large saucepan of salted, boiling water until tender to the tip of a knife, about 3 minutes. Drain well and add to the sauce, stirring to coat.
  9. Split the potatoes in half and spoon the sauce inside them before serving.
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