chicken-less stuffed baked potatoes

Chicken-less Stuffed Baked Potatoes
Recipe found at 

Serves 4


  • 4 Russet potatoes
  • 1/2 cup chopped onion
  • 2 garlic cloves, chopped
  • 1/2 cup chopped bell pepper (I used orange)
  • 2 tablespoons Earth Balance Natural Buttery Spread or another vegan butter substitute
  • 1 1/2 tablespoons tomato paste
  • 1 1/2 tablespoons water
  • 8 ounces vegan "chicken" strips, chopped into 1/2" pieces. I used Trader Joe's Chicken-less Strips
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon chili powder
  • 3/4 cup Daiya Cheddar Style Shreds
  • 1/2 cup vegan sour cream


  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Bake the potatoes in a microwave and let cool completely.
  3. Saute the chopped onion, garlic, bell pepper and Earth Balance in a skillet until soft, 4-5 minutes.
  4. In a small bowl, stir together the tomato paste and 1 1/2 tablespoons of water. Set aside.
  5. In a large bowl, stir together the fake chicken, parsley, oregano, sea salt, pepper, chili powder, tomato/water mixture and 1/2 cup of cheddar.
  6. Stir in the onions and bell pepper.
  7. Cut a thin strip in the top of each potato, roughly 1/2" wide.
  8. Use a spoon or melon baller to scoop out the insides of each potato and add it to the chicken mixture.
  9. Stir the potato into the chicken mixture until fully combined.
  10. Spoon the mixture back inside each potato, stacking the remaining mixture on the top.
  11. Sprinkle the tops of the potatoes with the remaining 1/4 cup of cheddar.
  12. Place the potatoes in a baking pan and bake for 20 minutes.
  13. Remove from the oven and serve.