Loaded Baked Potato
Loaded Baked Potato
Loaded Baked Potato

Loaded Baked Potato

Spice Level: not hot

Chef’s Inspiration

In elementary school it was time to write a journal entry on one food you could eat forever and my answer was not candy but potatoes. Praising this starch for its versatility. This is my ode to my younger self who is still obsessed with potatoes till this day. 


Preheat oven to 375F/190C and transfer potato onto a baking tray for about +/-30 minutes depending on your oven. With 8 minutes remaining you can either place the vegetables on the same potato tray or submerge in simmering water for about 4 minutes. You want to ensure the internal temperature of your meal reaches at least 74C. Finish off with truffle olive oil. 

Nutritional Highlights


These potatoes are rich in protein, vitamins (A, B complex, C, K), and iron. Potatoes contain a variety of phytonutrients that have antioxidant activity, and are high in vitamin B6, and potassium. Walnuts provide Omega 3 fats that can benefit the brain by supporting memory and thought processing. The addition of mushrooms gives the dish an abundance of antioxidant and anti-inflammatory properties.

Protein: Tempeh, fermented soy, provides all the essential amino acids allowing the body to form proteins necessary for growth and development.

Fibre: Potatoes in this dish provide an excellent source of fibre that feeds friendly bacteria in the digestive tract. helping to maintain larger populations.

Vitamin A: This dish supports the immune and inflammatory functions throughout the digestive tract. Tomatoes, kale, broccoli, and asparagus are excellent sources of vitamin A.

Vitamin B Complex: B vitamins are building blocks for a healthy body and help turn other nutrients into energy, and maintain a healthy metabolism. Potatoes are rich in B vitamins, especially pyridoxine (B6 - may help with improving mood and brain health). Potatoes, kale and broccoli are rich in folate (B9 - supports fetal development and growth, and can help prevent cognitive decline).

Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Sweet peppers, kale, potatoes and broccoli are excellent sources of Vitamin C.  Yellow peppers contain the highest Vitamin C per gram.

Vitamin K: Key to helping regulate the body’s inflammatory process. Kale provides an excellent source of vitamin K.

Iron: Eating foods rich in iron such as tofu, asparagus will help support transportation of vital oxygen throughout the body. Most potatoes contain some iron, russet potatoes are the variety with the richest source of iron.