Baked Potatoes 3 Ways - Live Slow Run Far

Baked Potatoes 3 Ways

Three baked potatoes on a plate

I’m not sure if you’ll agree here, but baked potatoes as a concept feels a little dated. It was something we had in our family a lot in the 90’s, but I sense it’s a dish that has fallen off the radar a bit since. As the potato lovers as we are though, we can’t have it that way. It’s a brilliant dish, when you think of it. You pop a few holes in the actual potatoes, place them in the oven for about an hour to care for themselves, and in the meantime, you whip up some toppings. Most likely, you’ll even have time to squeeze something else in there too. And then it’s time to eat, and it’ll be filling, delicious and nutritious all at the same time.

As mentioned, Mike and I love potatoes and eat them many times every week, sometimes in the same ways but often in different. There are simply so many variations of how you can cook potatoes, we feel like it’s impossible to get tired of them. Some think potatoes are boring, others not the “healthiest” choice of food. We know neither is true (unless by potatoes you mean deep fried french fries, because then in that case the latter statement might be onto something) and want to encourage more people to choose potatoes over other more processed carbohydrate sources, often transported from afar. Potatoes are by far the most sustainable choice for us here in the north, where they grow so well, and supporting the farmers we have around us will benefit everyone in the long run. With that said, let’s make potatoes great again – and start by having baked potatoes with a variety of toppings to choose from. Yum!

För recept på svenska, klicka här: Bakad potatis med tre olika veganska röror

Serves 2-4
Total Time: 45 min


4 large starchy potatoes, scrubbed clean but not peeled

Chickpea curry salad (enough for 4 potatoes)

3 1/2 dl cooked chickpeas (~230 g), rinsed and drained
120 g green cabbage, chopped
1/2 dl raw walnuts (~30 g), chopped
3 tbsp raisins, chopped
1/2 small red onion, finely chopped
6 tbsp vegan mayonnaise
1 tbsp curry powder
2 tsp lemon juice
1/4 tsp salt
1/2 tsp dijon mustard
1/2 dl sour cream*

Green pea mint “guacamole” (enough for 4 potatoes)

6 dl frozen peas (~360 g)
1 1/2 tbsp olive oil
1 1/2 tbsp lemon juice
1 1/2 tbsp tahini
1 large garlic clove
1/4 tsp salt
1 tsp dried mint

Roasted red pepper white bean purée (enough for 4 potatoes)

2 large, whole roasted red peppers
2 dl cooked white beans, rinsed and drained
4 tbsp toasted sunflower seeds
2 dl sour cream*
1/2 tsp salt
1 large or 2 small garlic cloves, minced
1 tsp paprika
Black pepper

*Use vegan sour cream to make the recipe vegan

  1. Set the oven to 225ºC. Poke a few holes in the potatoes and place them on an oven sheet in the middle of the oven. Bake until soft all the way through (check with a fork or cake tester), which can take anywhere between 30 and 60 minutes, depending on size. In the meantime, make the topping/s.
  2. For the chickpea curry salad: mash the chickpeas in a medium bowl, using a fork. You want a crumbly texture – no purée. Add in cabbage, walnuts, raisins and red onion. Stir together the remaining ingredients in a small bowl, and then mix it into the chickpea bowl. Set aside. (This topping can preferably be made in advance, as the flavors tend to get better as they sit together for a while.)
  3. For the green pea mint guacamole: cook peas according to package instructions. Let drain properly before placing them in a bowl. Add in the remaining ingredients and – using a hand mixer – blend until a chunky purée. Set aside.
  4. For the roasted red pepper purée: place peppers in a colander to drain for a minute or so. Then, finely chop one of them and set aside. Place the other one in a bowl and add in beans. Using a hand mixer, blend until almost but not completely smooth. Then, place the sunflower seeds in a food processor and go until they’re very finely chopped (think crumbly flour). Fold these into the red pepper purée, followed by creme fraiche, salt, garlic, paprika and some black pepper, as well as the finely chopped remaining pepper. Set aside.
  5. When the potatoes are done, remove them from the oven and let cool off for a few minutes. Cut a cross across the top, fold the peel to the sides and load up with topping of your choice. Enjoy!

If you’re looking for more dinner inspiration, we collected a whole bunch of yummy recipes in this post: Our Top Warming Winter Recipes.

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