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?!
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.
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.
- Can I use a different type of potato? Yes, any large potato variety works well. The russet potato is a good one to use.
- Is this recipe nut-free? Yes, it’s nut-free!
- Can I prepare this ahead of time? Absolutely! Prepare the components in advance and assemble when ready to serve.
- What can I use instead of soy yogurt? Any dairy-free yogurt is a great alternative, although we do prefer higher protein options.
- Are these potatoes freezer-friendly? No, we don’t recommend freezing.
Variations and Tips
Add Some Crunch: A spoon of toasted pinenuts would make a good addition.
Prep Ahead: Make the lentil mixture and dressing ahead to save time.
Gluten-Free Option: This recipe is naturally gluten-free.
Allium Swap: Green Onions, or chives can be used instead of shallots for a softer taste.
Bring up the heat 🔥: a little chili or black pepper can be added to the potato mixture.
Swap the Greens: Try using spinach or arugula in place of broccoli sprouts.
Storage: Refrigerate leftovers for up to 4 days, keeping all the components separate.
Serving Suggestion: Take advantage of the running oven and roast a tray of broccoli or broccolini to go with them. Enjoy with a sprinkle of lemon juice and sea salt flakes. A simple side salad would also be lovely with them, and a classic balsamic vinegar, olive oil, and Dijon mustard dressing will pair well with the flavor.
Why You’ll Love These Mediterranean Loaded Baked Potatoes
- Vibrant Flavors
- Wholesome Meal
Mediterranean Loaded Baked Potatoes
- 4 large potatoes (about 8 oz/250 g each)
- 1 tsp olive oil
- ¼ tsp sea salt flakes
- 1 cup cooked brown lentils
- ½ shallot ( finely diced)
- 4 artichoke hearts (in brine, liquid discarded)
- 4 green olives (pitted)
- ½ cup broccoli sprouts
- ½ cup fresh basil
- 2 tbsp hemp seeds
- 1 garlic clove
- 2 tbsp lemon juice
- 4 tbsp nutritional yeast
- ⅓ cup soy yogurt
- 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!