Name: Stuffed Baked Potatoes – Low Carb Vegetarian Recipes You’ll Crave
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4 medium russet potatoes, scrubbed and dried; 1 tablespoon oil (e.g. avocado or olive oil); 1 cup cooked brown or green lentils; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon chili powder; Salt and pepper, to taste; 1/4 cup tomato paste; 1/2 cup vegetable broth; Fresh parsley or chives, chopped (optional); Dairy-free cheese sauce (optional)

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I’ve always had a soft spot for baked potatoes. And not just any baked potato—ones that are packed to the brim with creamy, flavorful fillings that make you forget you’re even eating something healthy. This version? It’s a comfort food win with zero guilt. These stuffed baked potatoes are totally plant-based, naturally gluten-free, and somehow taste like a cheat meal. We’re talking crispy skins, tender potato insides, and a spicy lentil filling that gives chili a run for its money. Add a drizzle of dairy-free cheese sauce or some fresh herbs, and you’ve got a dinner that feels indulgent but checks all the right boxes. If you’re looking for low carb vegetarian recipes that don’t skimp on taste, this one’s a keeper. It’s also the poster child for low carb vegan recipes, fits the vibe of easy low carb recipes, and easily lands in any weekly recipe low carb rotation. And yes, it’s one of those low carb recipes easy enough to whip up on a weeknight.

1) Key Takeaways
2) Easy Stuffed Baked Potatoes Recipe
3) Ingredients for Stuffed Baked Potatoes
4) How to Make Stuffed Baked Potatoes
5) Tips for Making Stuffed Baked Potatoes
6) Making Stuffed Baked Potatoes Ahead of Time
7) Storing Leftover Stuffed Baked Potatoes
8) Try these Main Course Recipes next!
9) Stuffed Baked Potatoes Recipe
10) Nutrition

1) Key Takeaways

What makes stuffed baked potatoes perfect for low carb vegetarian recipes?
How do you get the skins extra crispy while keeping the inside soft?
Can I meal prep the lentil filling ahead of time?
What toppings work best for added flavor and texture?

2) Easy Stuffed Baked Potatoes Recipe

Let’s talk comfort food that doesn’t throw your low carb goals under the bus. These stuffed baked potatoes check every box. They’re warm, hearty, and totally plant-based, yet they feel like a cheat meal wrapped in foil. And the best part? They fall under that sweet category of low carb vegetarian recipes that actually satisfy.

Here’s what I love. The skins get crispy, the insides stay soft, and that spicy lentil filling? It punches way above its weight. We’re talking protein-rich, flavor-packed, and ridiculously easy to make. You get all the fun of loaded potatoes without anything heavy dragging you down.

I’ve made these on weeknights when I’m tired, during weekend meal preps, and even for casual dinners with friends. It’s a low carb vegan recipe that impresses without trying too hard. So if you’re hunting for recipes low carb enough for a clean meal plan but comforting enough to make you look forward to dinner, this one hits the mark.

3) Ingredients for Stuffed Baked Potatoes

Russet Potatoes: These are the classic baking potatoes. Their skins crisp up beautifully while the inside turns soft and fluffy. Pick medium ones so they cook evenly.

Oil: I like using avocado oil, but olive oil works too. Rubbing it on the skins makes them golden and crispy in the oven.

Lentils: Brown or green lentils are perfect here. They hold their shape, soak up spices like champs, and deliver fiber and protein in every bite.

Onion: A small diced onion helps build the savory base of the filling. I go for yellow onion because it gets sweet as it cooks.

Garlic: Minced garlic brings everything together. I use two cloves, but you can add more if you’re feeling bold.

Smoked Paprika: This adds depth and that subtle smoky edge that makes the lentils taste almost meaty. Trust me, it matters.

Ground Cumin: Adds a warm earthiness. It doesn’t overpower, just backs everything else up.

Chili Powder: A little heat never hurts. Feel free to go heavier if you’re into spicy low carb recipes.

Salt and Pepper: Adjust to taste. Start light, taste as you go.

Tomato Paste: Rich, tangy, and it thickens the lentil mixture beautifully. Gives that bold flavor you need in any good filling.

Vegetable Broth: Helps everything simmer down into a saucy, scoopable texture. You could use water in a pinch, but broth adds more flavor.

Chopped Herbs: Fresh parsley or chives work best. Sprinkle them over the top for color and a fresh bite.

Dairy-Free Cheese Sauce: Totally optional, but highly recommended. Adds creaminess and makes this feel extra indulgent.

4) How to Make Stuffed Baked Potatoes

Step 1. Preheat your oven to 400°F. Wash and dry the potatoes, then prick them all over with a fork.

Step 2. Rub the skins with oil and place them straight on the oven rack or on a tray. Bake for 45 minutes or until the outsides are crisp and the insides are tender.

Step 3. While the potatoes bake, heat a skillet over medium heat. Add a splash of oil, then sauté the diced onion until soft.

Step 4. Stir in the garlic, smoked paprika, cumin, chili powder, salt, and pepper. Cook for a minute to wake up the spices.

Step 5. Add the lentils, tomato paste, and broth. Simmer everything for about 15 minutes until it thickens. Stir now and then so nothing sticks.

Step 6. Pull your potatoes from the oven and let them cool for a few minutes. Cut a slit down the middle and gently fluff the insides with a fork.

Step 7. Spoon in the lentil mixture. Top with chopped herbs or drizzle on that dairy-free cheese sauce if you’re feeling it.

5) Tips for Making Stuffed Baked Potatoes

Here’s how to keep things simple and tasty. First, don’t skip poking the potatoes. It lets steam escape and keeps them from exploding (yes, that’s happened to me before). Use a fork, not a knife. Trust me.

If you want that potato skin crunch, oil is key. Rub it in well before baking. I’ve skipped that step once or twice and the result? Sad, leathery skins that nobody wants to eat.

The lentil mix is where the magic happens. If it tastes flat, you probably need more salt or a squeeze of lemon at the end. The better the filling, the more impressive this low carb vegetarian recipe feels when you serve it.

6) Making Stuffed Baked Potatoes Ahead of Time

If you’re a meal-prepper like I am, you’re going to love how easy this one is to break into parts. Make the lentil filling ahead and store it in the fridge for up to four days. The flavors even deepen as it rests.

Bake the potatoes fresh though. That’s where the contrast between crispy skin and soft inside really sings. You can par-bake them earlier in the day and then reheat to finish off just before serving.

This recipe fits right into your list of low carb recipes easy enough for weekdays but impressive enough to bring out on weekends. Total win.

7) Storing Leftover Stuffed Baked Potatoes

Leftovers? No problem. Wrap each potato tightly in foil or keep them in an airtight container. Pop them in the fridge and they’ll be good for up to four days.

Reheat in the oven at 350°F for about 15 minutes or microwave if you’re in a hurry. The lentil filling holds up well, and the skin stays firm enough even after reheating.

It’s one of those low carb recipes you can actually look forward to again the next day. If that’s not a win, I don’t know what is.

8) Try these Main Course Recipes next!

9) Stuffed Baked Potatoes Recipe