These Loaded Bolognese Baked Potatoes turn simple russet potatoes into a hearty, satisfying plant-based meal. Fluffy baked potatoes are filled with savory BeanStalk vegan bolognese, sautéed onion, carrot, celery, and mushrooms, then topped with melty vegan cheese and fresh parsley. It's comforting, flavorful, and easy enough for a weeknight dinner.
Vegan Bolognese
INGREDIENTS
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✓ 4 large russet potatoes
✓ 1 jar BeanStalk vegan bolognese sauce
✓ 1 tbsp olive oil
✓ 1 small onion, diced
✓ 1 carrot, diced
✓ 1 celery stalk, diced
✓ 1 cup mushrooms, sliced
✓ 2 garlic cloves, minced
✓ 1/4 tsp salt
✓ 1/4 tsp black pepper
✓ 1 cup vegan cheese shreds
✓ 2 tbsp fresh parsley, chopped, for garnish
INSTRUCTIONS
1. Bake the Potatoes
Preheat the oven to 425°F. Pierce each russet potato several times with a fork to allow steam to escape. Place the potatoes on a baking sheet and bake for about 45–55 minutes, or until tender when pierced with a knife.
2. Sauté the Vegetables
While the potatoes bake, heat the olive oil in a large skillet over medium heat. Add the diced onion, carrot, and celery and sauté for about 5 minutes, until the vegetables begin to soften.
3. Add Mushrooms and Garlic
Add the sliced mushrooms and minced garlic to the skillet. Cook for another 4–5 minutes, stirring occasionally, until the mushrooms have released their moisture and softened. Season with salt and black pepper.
4. Add the Bolognese
Pour the BeanStalk vegan bolognese sauce into the skillet with the vegetables. Stir well and simmer for 5–8 minutes, until the sauce is heated through and the vegetables are tender.
5. Prepare the Potatoes
Remove the baked potatoes from the oven and carefully slice each one open lengthwise. Use a fork to gently fluff the inside, keeping the potato intact.
6. Load the Potatoes
Spoon the vegetable bolognese generously over each potato. Sprinkle the vegan cheese evenly over the top.
7. Broil and Serve
Place the loaded potatoes under the broiler for about 2–3 minutes, until the vegan cheese is melted and bubbly. Garnish with fresh parsley and serve immediately.
Recipe Tips
Pricking the potatoes before baking allows steam to escape and helps prevent them from bursting. For a quicker option, microwave the potatoes for about 8–10 minutes until tender, then finish them under the broiler with the bolognese and vegan cheese. Feel free to swap in other vegetables such as bell pepper or zucchini.
