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Spruce up your spuds: 10 creative plant based baked potato toppings

Written by Ali Donahue
Spruce up your spuds: 10 creative plant based baked potato toppings

Quick Take

A baked potato is a simple, cheap, and versatile meal for the plant-based eater. But if you grew up on the Standard American Diet, it can be hard to imagine dressing your potato without butter, sour cream, or bacon bits. Luckily, MamaSezz is here to spark the imagination! We’re sharing 10 inventive and delicious plant-based baked potato toppings: vegan chili, Mama’s Mac Sauce, meat-free gravies, veggie pizza toppings, and more.  Never sit down to a boring spud again.

These plant-based recipes will have you eating potatoes as a main dish instead of a side. The more potatoes the better! And don't worry, we will answer those questions everyone ponders at some point in their lives.... "are potatoes healthy?" "do potatoes make you gain weight?" 

On this page

Why you need to carry a purse potato with you at all times...

How to bake a potato (2 ways)

10 delicious plant-based baked potato toppings 

Key takeaways

Why potatoes are a sneaky superfood

Why do people think potatoes are "unhealthy"? Enter FAD diets and massive food marketing misinformation:

In the 1970's and 80's the Low Carb diet craze took the American diet scene by storm. Led by the Atkins and South Beach diets that extolled the virtues of eating more protein and forbidding carbs especially potatoes because of their carbohydrate content, suddenly the potato, transformer of history, was ousted from the healthy menu in Americans (and food marketers) minds. Starchy, carbs-heavy food became synonymous with empty calories and low nutritional value, and the battle against potatoes became another front in America's misguided war on fat.

The Powerful Potato:

The misconception is that potatoes are mostly fat and calories, but the truth is that potatoes have close to zero fat and cholesterol, and are low in calories.

Not only are potatoes not bad for you, but they are loaded with vitamins, minerals, and health benefits. One baked russet potato has nearly half of your recommended daily value of vitamin C, which is great for immunity (especially as cold season hits). Beyond that, potatoes are high in B vitamins, magnesium, antioxidants, and have more potassium than bananas ( 98% of Americans are potassium deficient). Even more extraordinary, potatoes are packed with fiber (97% of Americans are fiber deficient). Foods with high fiber help to regulate blood sugar levels, maintain a healthy weight and lower cholesterol. Fiber deficiencies can make digestion difficult and even sometimes painful. Thank you potatoes!

Why you need to carry a purse potato with you at all times...

If you’ve been poking around in online plant-based support groups, you’ve probably run across the strange advice to never leave the house without a baked potato in your purse or coat pocket. What the heck is this all about? The idea is that if you wind up somewhere without anything vegan on the menu, you’ll have your trusty potato to munch on.

And look, we get it. A purse potato does not sound all that appetizing. But we’re here to tell you a baked potato really can be a plant eaters best friend, at home and on the go. They’re cheap, hearty, versatile, and yes, delicious -- so long as they’re paired with the right toppings.

Contrary to popular belief, you do not need animal products like butter or bacon to make that tater shine. We’re coming at ya with 10 of our favorite plant-based baked potato toppings.

First, let’s cover the basics...

How to bake a potato (2 ways):

1. In the oven

  • Preheat the oven to 400 degrees.
  • Wash and scrub your potato then poke several holes in it with a fork.(Optional: season with salt and pepper or favorite salt-free seasonings.)
  • Place on parchment paper lined baking tray and bake for 50-60 minutes, turning it over halfway.
  • When they’re done they will be tender enough for a knife to easily pierce through.

2. In the microwave

  • Wash and scrub your potato then poke several holes in it with a fork.

  • Cook on high for 10 minutes, turning it over halfway.

  • Again, when they’re done they will be tender enough for a knife to easily pierce through.

  • Not done? Add 2 more minutes and keep doing the knife test until they’re good to go!

    Ok, now to the exciting part...

    10 Delicious Plant-Based Baked Potato Toppings

    1. Plant-Based Chili

    Comfort food that’s actually good for you? Not to brag, but it’s kind of our specialty here at MamaSezz. Chili has long been a go-to baked potato topping, and we’re happy to report our plant-based MamaSezz Millie’s Chili is just as hearty and delicious as the traditional version...without the saturated fat. Oh, and we deliver it to your door, ready to heat and eat (or pour over your potato).

    2. Vegan “Cheese” and Broccoli

    Remember when we said you don’t need animal products to spruce up your baked potato? We meant business! MamaSezz Mama’s Mac Sauce is delicious dairy-free proof of just that. Our cashew “cheese” sauce goes so well with steamed broccoli and baked potatoes, you’ll forget all about dairy.

    3. Salsa

    Simple, but oh-so-good. Grab your favorite refined sugar-free salsa and go to town on your potato. For a protein-boost, grab a black bean salad. We also like to finish this off with a healthy drizzle of MamaSezz Mama’s Mac Sauce.

    4. Plant-based Mushroom Gravy

    Everyone knows gravy and potatoes were made for each other. And thanks to MamaSezz Hungarian Mushroom Soup, you can still enjoy this dynamic duo while sticking to your plant-based lifestyle. Creamy, dreamy, and chef-prepared, heat a serving of MamaSezz dairy-free Hungarian Mushroom Soup up and douse that spud to your heart’s content.

    5. Diary-free French Onion Walnut Gravy

    Want to try your hand making your own vegan gravy? MamaSezz Chef Caroline had you in mind when she created this french onion walnut gravy. Thick, creamy, and oh-so-flavorful, pour over your baked potato and you’ll question why you ever used butter in the first place.

    6. Taco Toppings

    Really make it a meal by loading this puppy up with your favorite taco toppings. Add sliced avocado, corn, black beans, MamaSezz Oil-Free Marinara Sauce, crumbed MamaSezz Veggie Sausage, minced cilantro, minced jalapenos, and green onion.

    7. Vegan Pizza Toppings

    Pizza night! Build your favorite plant-based pizza on top of your baked potato! We love to combine MamaSezz Mama’s Mac Sauce and MamaSezz Marinara Sauce with roasted zucchini and diced fresh basil and oregano.

    8. Dairy-Free Walnut Pesto

    While the recipe calls for sweet potatoes, you can absolutely use this dairy-free walnut pesto recipe to stuff baked russet potatoes, or any variety you so choose! The secret ingredient in this vegan pesto? Nutritional yeast!

    9. Dairy-Free Spinach Artichoke Dip

    This beloved dip isn’t just for enjoying with chips and you certainly don’t need dairy to make it. MamaSezz Mama's Mac Sauce to the rescue again! Heat up the sauce and stir in spinach, diced artichoke hearts, sauteed onions, and mushrooms. Once heated through (and spinach has wilted) ladle this scrumptious dairy-free dip over your baked potato.  

    10. Vegan Curried Chickpea Salad

    Give your baked potato a plant-based protein boost when you top with this curried chickpea salad recipe. We love chickpeas because they’re tasty, affordable, and make the perfect plant-based swap for meat in chicken or tuna salads. A feast fit for a plant-based picnic! 


    BONUS: Ready to start loading up your taters with Vegan Chili, Cashew Mac Sauce, Hungarian Mushroom Soup and Mama's Marinara? Order a Build Your Own MamaSezz Bundle today! Don't forget to add all of your favorite baked potato toppings. 

    Key takeaways

    You deserve a well dressed spud, so start acting like it! Get out your potato slump and go to town with these healthy plant-based baked potato toppings:

    Updated 6/23/21



    By Ali Brown

    Ali is a mom, wife, and nutrition and lifestyle writer and editor. She has her Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies.

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