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–+ servings
Stuffed sweet potatoes with zesty green dressing

Mediterranean Loaded Baked Potatoes

Savor the rich flavors of Mediterranean cuisine with these loaded baked potatoes, topped with lentils, artichokes, and a zesty green dressing.
Author Sarah Cobacho (plantbaes.com)
PREP TIME15 minutes
COOK TIME1 hour 15 minutes
TOTAL TIME1 hour 30 minutes
Servings 2
Course Main Dish
Cuisine Mediterranean-Inspired
Keyword basil, broccoli, Easy-to-make, garlic, hemp seeds, lemon, lentils, Nutrient-Rich, nutritional yeast, plant-based, potatoes, soy yogurt, wholesome

Ingredients

Potatoes

  • 4 large potatoes about 8 oz/250 g each
  • 1 tsp olive oil
  • ¼ tsp sea salt flakes

Filling

  • 1 cup cooked brown lentils
  • ½ shallots finely diced
  • 4 artichoke hearts in brine, liquid discarded
  • 4 green olives pitted
  • ½ cup broccoli sprouts

Green dressing

  • ½ cup fresh basil
  • 2 tbsp hemp seeds
  • 1 garlic cloves
  • 2 tbsp lemon juice
  • 4 tbsp nutritional yeast
  • ⅓ cup 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

Nutritional Information - Per Serving
Calories 673kcal | Carbohydrates 113g | Protein 34g | Fat 12g | Sodium 585mg | Fiber 22g | Vitamin A 188IU | Vitamin C 67mg | Calcium 198mg | Iron 10mg