• Life on the Veg

Twice Baked Stuffed Spuds with Potato Salad 🤤🥔

This is a super easy dish we used to make BV (before Vegan), easily veganized into a super tasty dish and totally adaptable to suit anyone's preference.

I love spuds. I love spuds like Bubba loved shrimp.... Baked, mashed, sauteed, fried, boiled....😍

I love that one spud yields two dishes...a lovely stuffed 2x baked potato and a fresh cold delicious potato salad.

Here's what you'll need:

  • 6 medium-sized spuds

  • 1/2 large white onion chopped

  • 1 spring onion chopped

  • 1/2 chopped Capsicum

  • 1 can of baked beans

  • Cashew cheese or your fav Vegan cheese (shredded for the top)

  • Bread crumbs (for sprinkling)

  • 2 tbsp's of Vegan mayo (we used Hellmann's)

  • tsp of wholegrain mustard

  • Salt & Pepper to taste


  1. Bake potatoes at 180 Celsius/ 360 Farenheight until soft through the middle (usually an hour). remove and let cool on the side.

  2. Slice potatoes lengthways in half, scoop the middle of the potato into a bowl leaving the shell with a few mm's of potato around the inside of the skin.

  3. Place the bowl of the scooped potato in the fridge to cool.

  4. Fry the onions and Capsicum until softened, add salt and pepper (and chilli flakes if you like) add the beans in and mix together.

  5. Spoon the mixture into the halved potatoes, sprinkle on vegan cheese or cashew cheese and add some breadcrumbs on top.

  6. Bake at 180 Celsius/ 360 Farenheight for 20-25 minutes, or until the beans bubble through the top and the cheese is melted.

  7. While your spuds are in the oven, add the chopped spring onion, salt, pepper, mayo and wholegrain mustard to the scooped potato and mix well to make the salad.

Bon Appetit! 🤤💚 This is such a versatile recipe, you can literally stuff whatever the hell you fancy in them.

Other possible filling ideas include:



Mac n Cheeze (double those carbs) 😜

Garlicky shredded sprouts

Curried roasted chickpeas & sweetcorn Enjoy Vego's! 💚🌱

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