Loaded Peanut Butter Baked Potatoes

Loaded Peanut Butter Baked Potatoes

Despite their mixed reputation, potatoes are a healthy and satisfying foundation for a meal. This Loaded Peanut Butter Baked Potato combines the comfort and familiarity of baked potatoes with the exotic flavors of a nutty Thai stir-fry. Make this dish with chicken, shrimp, tofu or simply veggies – it’s great any of these ways! 

  • Yield:4 servings
  • Prep Time:20 minutes
  • Cook Time:1 hour
  • Total Time:1 hour 20 minutes

Ingredients

4 medium potatoes, baked or microwaved until cooked completely 

3 zucchini, sliced into half moons 

1 medium onion, thinly sliced 

1 large red bell pepper, thinly sliced 

½ cup Peanut Butter & Co. Old Fashioned Crunchy  (you can use Peanut Butter & Co. Smooth too) 

3 tbsp seasoned rice vinegar 

2 tbsp soy sauce 

1 tbsp chipotle paste or hot sauce 

1 tsp grated fresh ginger, or jarred minced ginger 

1 (14-ounce) can light coconut milk 

1 cup small chunks of cooked chicken (optional) 

1 green onion, thinly sliced (optional) 

Directions

  1. Heat 1 teaspoon canola oil in a large skillet over medium heat for 2-3 minutes. 

  2. Add sliced onion, zucchini and bell peppers along with a small sprinkle of salt and sauté until the veggies are crisp-tender.

  3. Meanwhile, whisk together the remaining ingredients until they resemble a smooth peanut sauce.

  4. Add the chicken (if using) and the peanut sauce – less ½ cup – into the skillet and cook another minute or until sauce is heated through.

  5. Place each baked potato on a plate, cut in half, and drizzle the inside of each potato with ¼ of the remaining peanut sauce.

  6. Spoon ¼ of the peanut-veggie mixture in the middle of each potato and serve immediately, garnishing with thinly sliced green onion if desired. 

Tags: Dinner Lunch Old Fashioned Crunchy Old Fashioned Smooth Peanut butter Peanut Butter & Co. Savory Uncategorized Vegetables Vegetarian

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