Cheesy Baked Potato & BBQ Black Beans
Baked potato might seem like a humble meal, but it’s so easy to make it special with the addition of a few tasty toppings. In this comforting vegan cheesy baked potato recipe, they’re topped with protein-rich BBQ-flavoured beans and slathered in a rich and creamy vegan cheese sauce bursting with an irresistible umami flavour.
- 4 4 medium-sized russet potatoes
- For the cheese sauce:
- 200 200 g sweet potato (approx. 1 medium-sized), cubed
- 240 240 ml water
- 3 3 Tbsp tapioca starch
- 3 3 Tbsp nutritional yeast
- 2 2 Tbsp lemon juice
- 1.5 1.5 tsp salt (or to taste)
- 1.5 1.5 tsp white miso paste
- 1 1 tsp maple syrup
- 0.5 0.5 tsp onion powder
- 0.25 0.25 tsp turmeric
- 0.25 0.25 tsp garlic powder
- For the BBQ black beans:
- 280 280 g Vegan BBQ sauce
- 120 120 g black beans
- To garnish:
- Vegan bacon bits
Position racks in top and bottom thirds, then preheat your oven to 350F. Use a fork to poke 8 to 12 deep holes all over the spud. Place potato directly onto the middle rack of the oven and position a baking sheet on the lower rack to catch any drippings.
Bake for 1 hour or until the skin feels crisp, but the flesh beneath feels soft. Cut a slit through the spud down towards the middle without cutting all the way through and fluff up the flesh with a fork
Boil sweet potatoes for 10 minutes or until soft.
Add the potatoes and remaining cheese ingredients to a blender, and blend until smooth.
Pour into a small saucepan and heat over medium-high heat while stirring. Continue stirring until you have a thick stretchy consistency.
BBQ Black Beans
In a saucepan over medium-low heat, simmer for 5 minutes and use a fork to squish some of the beans.
Put in a ¼ cup of your BBQ Bean into your baked potato. Top off with your cheese sauce, chives, and “bacon” bits. Serve & enjoy!
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