Loaded Baked Potatoes Stuffed with Cheesy Sauce

Loaded Baked Potatoes Stuffed with Cheesy Sauce

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Dairy free Loaded Baked Potatoes Stuffed with Cheesy Sauce are your new favorite comfort food! With versatile ways to fill these spuds, you can enjoy them as a hearty appetizer while watching the big game, as a side dish or as your main dish!


  • 2 large russet baking potatoes
  • Seasoned salt
  • ¼ cup of Core and Rind Bold and Spicy Cheesy Sauce
  • ½ - ¾ cup sliced baby bella mushrooms
  • 1 cup of broccoli florets, chopped small
  • ½ cup of cooked black beans
  • ¼ tsp smoked paprika
  • ½ t cumin
  • pinch of salt and pepper
  • 1 t lime juice


  1. Preheat oven to 450F degrees. Wash potatoes, season with seasoned salt and wrap in foil. Bake for 45 minutes up to 1 hour depending on the size of your spuds.
  2. While the spuds bake, ‘water’ stir fry your sliced mushrooms and chopped broccoli 4-5 minutes until tender. Combine black beans in a small bowl with smoked paprika, cumin, salt, pepper and lime juice and add to stir fry mixture. Set aside.
  3. After potatoes are done and cool enough to handle, slice a small portion off the top and scoop out the white potato flesh, leaving the potato shell intact. 
  4. Using a hand or stand mixer, mash your scooped out potato mixture with Core and Rind Cheesy Sauce. 
  5. Fill your potato shells with your cheesy mixture.
  6. Make a small dent at the top of the cheesy mash and place your stir fry / black bean mixture. It’s okay if it doesn’t all fit, save for serving on the side.
  7. Place back in the oven for 15 minutes. 
  8. Top with additional cheesy sauce, green onions, cilantro etc. 



Cheesy sauce variation: Use your favorite cheesy sauce for the mashed potato portion! Sharp and Tangy, Bold and Spicy or Rich and Smoky. 

Other stuffing ideas: Other than black beans/broccoli: Cheesy chili, Red Lentil “cheeseburger’ mixture, barbeque chickpea or Mexican street corn salad could be used!

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