BBQ Loaded Baked Potato
BBQ Loaded Stuffed Baked Potatoes! Topped with baked beans, cheddar, sauteed spinach, avocado and red pepper flakes. Hearty, filling and vegetarian! These healthy potatoes are the perfect BBQ option for summer! Less than 10 ingredients, high-protein, gluten-free and easily vegan.
Ingredients
- 4 russet potatoes, about 2½ lb., scrubbed
- 1 15 ounce can Vegetarian Baked Beans
- 1/2 cup shredded cheddar cheese, optional for dairy-free/vegan option
- 1 teaspoon olive oil, plus more for rubbing baked potatoes
- 2 garlic cloves, chopped
- 1/2 cup thinly sliced white onion
- 6 cups baby spinach leaves
- 1/8 teaspoon red pepper flakes, plus for more garnish
- 1 large avocado, thinly sliced
Instructions
- Preheat oven to 350°. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper. Place potatoes directly on an oven rack and roast until very soft when squeezed and skin is crisp, 60–75 minutes.
- About 10 minutes before the potatoes are done, place the baked beans in a medium saucepan over medium heat and cook, stirring often, until hot, about 6-7 minutes.
- Heat the oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant, add onion and cook until tender, about 5-6 minutes. Add the spinach leaves and a pinch of salt and pepper. Cook for 2-3 minutes until spinach has wilted.
- Cut open each potato. Top each potato with 1/4 of the baked beans, 1/8 cup shredded cheddar, 1/4 of the spinach mix and 1/4 avocado. Top with more red pepper flakes, if desired.