Loaded Baked Potato with Pulled Jackfruit
A delicious and customizable twist on a classic loaded baked potato, featuring creamy, smoky pulled jackfruit and topped with melty cheese and tangy sour cream.
Ingredients
Main ingredients
- 4 large Russet potatoes Scrubbed and pierced
- 2 cups pulled jackfruit, cooked and shredded (BBQ-seasoned) The star ingredient
- 1 cup shredded cheddar cheese Can be substituted with vegan cheese
- ½ cup BBQ sauce Your favorite BBQ sauce
- ½ cup sour cream Or Greek yogurt as a lighter option
- ¼ cup green onions, chopped For garnish
- ¼ cup vegan bacon bits Or turkey bacon bits
- 1 tablespoon olive oil For rubbing on potatoes
- 1 teaspoon salt For seasoning potatoes
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean, pat them dry, and pierce each one several times with a fork.
- Rub each potato with olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50-60 minutes, or until tender when pierced with a knife.
- If using pre-cooked pulled jackfruit, reheat it in a skillet with a splash of water or additional BBQ sauce to keep it moist.
- For fresh pulled jackfruit, simmer shredded jackfruit with spices and BBQ until tender and flavorful.
Assembly
- Once the potatoes are baked, slice them open lengthwise and fluff the interior with a fork.
- Add a generous portion of pulled jackfruit on top of each potato.
- Sprinkle shredded cheddar cheese over the pulled jackfruit while it’s still hot to let it melt.
- Top with sour cream, green onions, vegan bacon bits, and a drizzle of BBQ sauce. Add optional toppings as desired.
- Serve immediately with your favorite sides, such as coleslaw or a green salad.
Notes
Make-ahead by baking potatoes a day ahead and reheating at 350°F for 15-20 minutes. Great for leftovers and easy meal prep. Feel free to experiment with flavors and toppings.