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“They look delicious, but also healthy and so easy to prepare, I can’t wait to try them 😋😋😋”
These high-protein Mediterranean Loaded Baked Potatoes might be the perfect weeknight dinner after a long workday. Each serving gets you 34 g of protein and 22 g of fiber, and if all the nutrients from the vegetables weren’t enough, we’ve topped it all up with some broccoli sprouts, an antioxidant powerhouse with a notably high concentration of sulforaphane. It also contains 11 mg of nonheme iron, which we paired with the vitamin C from lemon juice to enhance the rate of iron absorption.
With this recipe, we are reclaiming the baked potato as a health food! The filling is fresh, vibrant and nourishing, and far from the classic baked potatoes that often use a lot of sour cream or butter.
Potatoes are so nourishing and satisfying, and I think adding them to a meal is always a good idea! This time, we’ve baked them perfectly, with a soft mashed potato texture inside and crispy potato skins outside. It takes about two minutes to pierce some holes in them (which I find oddly satisfying), then we gently rub them with olive oil and sea salt flakes and let the oven do its magic. In the meantime, we blend our vibrant and omega-3-packed dressing and mix some lentils, olives, and artichoke hearts for a super nourishing dinner that requires very minimal work and almost no dishes.
Nourishing, little prep time, hands-off, minimal dishes, and potatoes! Told you it was the perfect midweek dinner!
Why This Recipe Works
Full of Flavor: Each ingredient adds a unique taste, creating a harmonious blend.
Nutritious: Packed with plant-based protein and vitamins.
Simple to Make: Easy steps, perfect for any skill level, with barely any cooking required.
Versatile: Great for customizing with different toppings.
Family Favorite: Will be loved by all ages. Who doesn’t love baked potatoes?!
Step-By-Step Instructions
Preheat the oven to 400°F (200°C) to start. Wash and dry the potatoes, pierce them, rub them with olive oil and salt, line on a baking sheet, and cook in the oven, until fork tender. Chop and mix in a bowl the artichoke hearts, olives, lentils, and shallots while the potatoes bake. Create the dressing by blending basil, garlic, lemon juice, nutritional yeast, and yogurt. Once baked, cut the potatoes and fluff the potato flesh with a fork. Serve by filling the potatoes with the lentil mix, topping with broccoli sprouts, and drizzling the green dressing.
Ingredient Notes
Potatoes: A versatile and filling base, rich in fiber and iron, but more importantly, super delicious!
Brown Lentils: High in protein and nutrients, they can be substituted with chickpeas or white beans.
Artichoke Hearts: Add a unique, fresh flavor and texture. Our preference is for artichoke hearts that are packaged in brine over oil-based ones.
Broccoli Sprouts: Super nutritious and packed with antioxidants, can be replaced with microgreens.
Basil: Fresh herb, key for the dressing’s vibrant Mediterranean taste and color.
Hemp Seeds: a good source of omega-3s on a plant-based diet. Also brings protein and fiber.
FAQ
Can I use a different type of potato?
Is this recipe nut-free?
Can I prepare this ahead of time?
What can I use instead of soy yogurt?
Are these potatoes freezer-friendly?
Variations and Tips
Why You’ll Love These Mediterranean Loaded Baked Potatoes
- Nutrient-Rich
- Comforting
- Customizable
- Vibrant Flavors
- Wholesome Meal
Mediterranean Loaded Baked Potatoes
Equipment
Ingredients
Potatoes
- 4 large potatoes - about 8 oz/250 g each
- 1 tsp (5 ml) olive oil
- ¼ tsp (1 g) sea salt flakes
Filling
- 1 cup (200 g) cooked brown lentils
- ½ shallots - finely diced
- 4 artichoke hearts - in brine, liquid discarded
- 4 green olives - pitted
- ½ cup (20 g) broccoli sprouts
Green dressing
- ½ cup (12 g) fresh basil
- 2 tbsp (20 g) hemp seeds
- 1 garlic cloves
- 2 tbsp (30 ml) lemon juice
- 4 tbsp (30 g) nutritional yeast
- ⅓ cup (80 g) dairy-free yogurt - I used soy
Instructions
- Preheat the oven to 400 °F.
- Wash and dry your potatoes well. Using a fork, pierce each potato 8 times to create little holes. Rub with olive oil and salt, and place on a baking tray lined with baking paper. Bake for 75 minutes.
- In the meantime, finely chop the artichoke hearts and olives and combine them with the lentils and shallots.
- In a small blender, add the basil, garlic, lemon juice, nutritional yeast, and yogurt. Blend until smooth, and reserve in the fridge to firm up until ready to serve (minimum 20 minutes).
- Cut open each potato, fluff the insides with a fork, add the filling and broccoli sprouts, and drizzle the green dressing. Enjoy!
Video
Per Serving/Portion
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Really tasty! The longest part was sprouting my broccoli seeds!
Another beautiful meal Saffie!! I love that you grew your own sprouts!! Looks amazing x
What a fabulous recipe! Great combination and easy to put together. Cool eat and be happy 😊
Thank you Juliet! I’m so happy you loved it 💚
Wow 😍 love it!! Thank you so much!
Hi Laura, thanks for the review, so happy you loved it 💚
They look delicious, but also healthy and so easy to prepare, I can’t wait to try them 😋😋😋
Thanks Nelly, can’t wait for you to try them 💚
I’ve never heard of soy yogurt. Is this available in the US?
Hey Julie, yes it’s available in the US 🙂