BBQ Jackfruit Stuffed Baked Potatoes

Stuff a tender baked Russet potato with pan-braised BBQ jackfruit and top with spicy sauce for a tasty side or light entree!

Recipe by Yup, it's Vegan on September 19, 2017

Prep time: PT15M

Cook time: PT60M

Total time: PT75M

Rating

5 stars (2 reviews)

Keywords

bbq jackfruit baked potatoes, jackfruit stuffed potatoes

Ingredients

4 Russet potatoes (scrubbed well)
chopped green onions or chives ((optional, for serving))
2 20-oz. cans green jackfruit in water or brine (rinsed and drained)
1 tbsp coconut sugar
1/2 tsp ground cumin
1/2 tsp paprika (regular or smoked)
1/8 tsp onion powder
1 tbsp olive oil (or other oil)
1/2 cup BBQ sauce
1/2 cup vegan mayonnaise
2 tbsp sriracha (or other chili paste)
1 tsp prepared mustard

Cuisine

American
gluten-free
grain-free
soy-free
vegan

Steps

Position your top oven rack to be in the top 1/3 of the oven. Preheat the oven to 350 degrees Fahrenheit. Scrub the potatoes well and dry them. Using a strong fork poke holes all over the potatoes, then lightly coat them with oil. Sprinkle them with salt, and then place them directly on the oven rack, with a baking sheet on the lower rack to catch drips.
Bake for approximately 1 hour (time will depend on the potatoes' size), or until the outside is slightly crisp but the inside is tender.
For the BBQ jackfruit:
- Rinse and drain the canned jackfruit well. Remove and discard any seeds from the jackfruit pieces. Use your fingers or a fork to tear apart the larger pieces of jackfruit to "shred" them. Also, you can discard or finely chop any larger, tougher "stem" type of pieces.
- Toss the jackfruit with the coconut sugar and ground spices. Heat the oil in a large skillet. Add the jackfruit and stir. Cook for about 3 minutes, or until the spices are fragrant and the jackfruit is browning slightly.
- Add the BBQ sauce. If needed, also add water or vegetable broth to thin out the sauce enough to cover everything. Reduce the heat to medium-low and cover the pan. Cook for 10 minutes, then remove the lid, return the heat to medium again, and continue simmering for about 5 more minutes, until the sauce is nicely thickened onto the jackfruit.
For the sriracha aioli:
- Stir together all of the ingredients and season to taste.
For serving:
- Gently slice or tear open each baked potato, fill with a generous scoop of BBQ jackfruit, and top with a drizzle of sriracha aioli. Serve hot, garnished with chopped green onions or chives if desired.

Nutitrion

Serving Size: 1 stuffed potato
Calories: 362 kcal
Carbohydrates: 67 g
Protein: 7 g
Fat: 7 g
Saturated Fat: 1 g
Sugar: 12 g
Unsaturated Fat: 3 g

Reviews

Lindsay on 2017-10-11 (5 stars):
I really like your recipes. They are very creative. Is it possible you could consider some low or lower sodium vegan recipes? I find that most vegan food is heavy in sodium. I am trying to cook for my husband who has some heart issues as well as high blood pressure. Thank you
kelly smith http://kitchentuts.com/ on 2017-10-09 (5 stars):
wow, it is an interesting recipe and I am excited to make it. I hope it really tasty and delicious.