Nacho Baked Potato
Plant-based | Quick & easy | Filling | Nutritious
A great go-to meal for busy parents or people. Super-quick, super-easy, super-filling, and super-nutritious. All you need is a few minutes, and you have a real meal that didn’t come out of a box.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Large baking potato | 1 | |
| Nutritional yeast | 1½ tsp | Optional |
| Black beans | ½ cup | Canned or prepared |
| Salsa | ¼ cup | Your choice |
| Avocado | ¼ to ½ | Cubed, sliced, or smashed |
| Salt and pepper | To taste | |
| Cilantro | For garnish | |
| Lime wedges | For garnish |
Method
Section titled “Method”-
Bake potato: Preheat oven to 450°F (230°C). Pierce potato with fork or knife a few times. Bake about 40 minutes, or microwave 4-6 minutes until soft and cooked through.
-
Assemble: Slice potato open. Sprinkle with nutritional yeast if using. Layer on black beans, salsa, and avocado.
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Garnish: Season with salt and pepper. Garnish with cilantro and lime.
Meal prep: Bake a bunch of potatoes in advance to have them handy for the week
Quick version: Microwave the potato right before eating
Make your own: Spend 5 minutes making fresh salsa, or use store-bought
Storage
Section titled “Storage”- Refrigerate: Baked potatoes up to 5 days
- Reheat: Microwave or oven until warmed through
Nutrition (per serving, 1 potato)
Section titled “Nutrition (per serving, 1 potato)”- Calories: ~587
- Protein: 20g
- Carbs: 99g
- Fiber: 22g
- Fat: 16g
Adapted from: Andrea Duclos / Forks Over Knives
Prep: 10 min | Cook: 40 min | Serves: 1