These stuffed pumpkin baked potatoes are the perfect combination of hearty and creamy. The crispy baked potatoes are filled with a savory pumpkin and spinach filling and topped with vegan cheese. A delicious, filling dish that is ideal as an autumnal meal and can also be individually refined with various toppings.
Wash the 4 potatoes thoroughly and score them lengthwise with a knife so that they cook evenly
Rub each potato with a little oil and sprinkle with a pinch of salt.
Place the potatoes on a baking tray and bake at 200°C fan oven for 60 minutes until they are soft and the skin is slightly crispy.
Prepare the pumpkin and vegetables
While the potatoes are cooking in the oven, halve the Hokkaido pumpkin, remove the seeds and cut into small cubes.
Peel and finely chop the red onion.
Roughly chop the fresh spinach and drain the chickpeas if you are using tinned ones.
Hollow out the potatoes
Remove the baked potatoes from the oven and leave to cool slightly so that you can touch them.
Carefully scoop out the inside of the potatoes with a spoon so that only a thin layer remains, which is still firm. Place the hollowed-out potato mixture in a bowl.
Prepare the filling
Add the diced pumpkin, chopped spinach, onion and chickpeas to the bowl with the scooped-out potato mixture.
Add the oat cream cuisine, salt, thyme, rosemary and pepper. Mix everything well so that the filling is evenly distributed.
Stuffing and gratinating potatoes
Generously fill the hollowed-out potatoes with the prepared filling. Sprinkle each stuffed potato with vegan sprinkled cheese.
Place the stuffed potatoes sprinkled with cheese back on the baking tray and bake for a further 20 minutes at 200°C fan oven until the cheese has melted and is lightly golden brown.
Remove the baked potatoes from the oven and place on plates. Use a spoon to add some soy yogurt and vegan cream cheese as a topping. Sprinkle with fresh parsley and add some pepper to taste.
Notes
You can customize the filling with additional spices or herbs and also use nuts or seeds as a crunchy addition.
Nutrition
Nutrition Facts
Pumpkin baked potatoes
Amount per Serving
Calories
467
% Daily Value*
Fat
16
g
25
%
Saturated Fat
5
g
31
%
Cholesterol
1
mg
0
%
Sodium
284
mg
12
%
Potassium
1969
mg
56
%
Carbohydrates
75
g
25
%
Fiber
16
g
67
%
Sugar
11
g
12
%
Protein
16
g
32
%
Vitamin A
7043
IU
141
%
Vitamin C
80
mg
97
%
Calcium
188
mg
19
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
