Easy Stuffed Potatoes

Stuffed potatoes are easy to prepare and make a fantastic snack, side or light dinner. You can use whichever herbs you have on hand, switch out vegan cheese for nutritional yeast if you prefer a healthier option, and add more salt, cheese and spices to taste. Serve with veggies or as part of a killer vegan barbeque!


  • 1/2 tbs olive oil
  • 2 large russet potato
  • 5g fresh dill, roughly chopped
  • 4g fresh chives, roughly chopped
  • 50g vegan cheese, shredded (or more to taste)
  • 20g Pimp My Salad Coconut Bacon
  • 2 tsp olive oil
  • Salt and pepper, to taste
  • 1/2 avocado, sliced
  • Vegan sour cream and extra chives, to taste (optional)


  • Preheat oven to approximately 180 degrees Celsius and set aside a baking tray.
  • Rub 1/2 tbs olive oil onto potatoes and place onto baking tray.
  • Bake for 1 hour, then remove from the oven and leave until cool enough to handle.
  • Cut a thin layer off the top of each potato, then scoop out most of the flesh inside, leaving a small edge so the potatoes stay firm.
  • Place potato flesh in a bowl with dill, chives, cheese, bacon, 2 tsp oil and salt and pepper (and anything else you want to add!), and mash until well combined.
  • Spoon back into the potatoes and bake for 20 minutes.
  • Top with avocado and serve with sour cream and extra chives.

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