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Lentil Sloppy Joe Stuffed Baked Potatoes

These hearty Lentil Sloppy Joe Stuffed Baked Potatoes are satisfying and delicious vegan comfort food at its absolute finest!

The 90’s called and they want their TV dinner back! Who else grew up eating Manwich from a can like, once a week? Sloppy Joes were all the rage back in the day and I’m here to bring them back in a healthy, vegan, freaking delicious way with these Lentil Sloppy Joe Stuffed Baked Potatoes. Seriously, you’ll want to pin this one to put on your weekly rotation, stat.

Ingredients & Subs

  • Russet potatoes – Feel free to use sweet potatoes! I love these with Japanese sweet potatoes because they’re more subtly sweet.
  • Cooked lentils – You can make your own for a more cost-effective option. I love the Trader Joes cooked lentils that are vacuum packed in the refrigerated section OR I’ve also used canned lentils with great success! Just make sure you rinse and drain them first! 
  • Smoked paprika – I love the “meaty” smokiness this gives, but you can just use classic paprika if you have that. 
  • Coconut sugar – I used this to keep it refined sugar-free, but you can obviously use whatever sugar you have on-hand or even honey or maple syrup!
  • Chives – Swap for scallions or even diced white onion.
  • This recipe doesn’t include Worcestershire sauce in order to keep it vegan (Hey, anchovies!), but if that doesn’t matter to you, you should definitely use a few dashes to bring it home!
     

How to store & freeze

Store any leftover potatoes and lentil mixture separately, in the fridge, for 3-5 days or in the freezer for up to 6 months. 

🔥Hot Tip🔥

Don’t have time to bake potatoes for an hour for these? Try these alternative methods!

Microwave

  • Wash and dry potato and prick several times with a fork.
  • Place the potato on a microwave-safe plate.
  • Cook on high power for 5 minutes.
  • Turn over and continue to cook for about 4-5 minutes more.

Slow Cooker

  • Wash and dry potato and prick several times with a fork.
  • Wrap tightly in foil.
  • Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours until tender.

Instant Pot 

  • Place 1 cup cold water in an electric pressure cooker and place in the trivet. 
  • Wash and dry potato and prick several times with a fork.
  • Add potatoes on top of the trivet. Place the lid on the pressure cooker and turn the valve to seal. 
  • Set to high pressure for 12 minutes.
  • Once the timer goes off, allow pressure to naturally release for 8-10 minutes, then do a quick release.

More Spud recipes you’ll love!

French Onion & Mushroom Potato Skins

Sweet Potato Salad with Bacon and Spiced Pecans

Hawaiian Stuffed Sweet Potatoes

Cajun Potato Salad

Spiralized Potato Carbonara

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

Lentil Sloppy Joe Stuffed Baked Potatoes
 
Author:
Recipe type: Main
Cuisine: American
Serves: 4 servings
Prep time:
Cook time:
Total time:
 
These hearty Lentil Sloppy Joe Stuffed Baked Potatoes are satisfying and delicious vegan comfort food at its absolute finest!
Ingredients
  • 4 medium, russet potatoes, washed and dried
  • 4 tbsp olive oil, divided
  • 8 oz cooked lentils
  • ½ medium yellow onion, diced
  • 2 cloves garlic, minced
  • ⅓ cup chopped carrot
  • ⅓ cup chopped mushrooms
  • ½ small red bell pepper, diced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tbsp red wine vinegar
  • 1 tbsp coconut sugar
  • 8 oz can tomato sauce
  • 2 teaspoons tomato paste
  • ⅓ cup water
  • kosher salt and black pepper, to taste
  • ¼ cup minced chives, for garnish
Instructions
  1. Preheat oven to 350ºF. Poke holes all over the potatoes with a fork, rub with about ½ tsp of olive oil on each potato, and season with salt. Roast for about 1 hour, or until tender.
  2. Heat a medium skillet over medium-high heat with 2 tbsp of olive oil. Add the lentils to the pan with the onion, garlic, carrot, mushrooms, and red pepper to the skillet. Reduce heat to medium and add the chili powder, cumin, smoked paprika, and red wine vinegar, cook 4 to 5 minutes. Add coconut sugar, tomato sauce, tomato paste, and water to the skillet stir to combine. Cover and reduce heat to simmer and cook until carrots are tender about 15 to 20 minutes.
  3. To serve, cut potatoes open, flake the inside with a fork, sprinkle with a pinch of salt and top each with ½ cup of the lentil mixture. Garnish with minced chives and serve immediately.

Lentil Sloppy Joe Stuffed Baked Potatoes
Lentil Sloppy Joe Stuffed Baked Potato
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Jenny K.

Tuesday 12th of May 2020

Mmm! Looking forward to trying the lentil sloppy joes stuffed in spuds, 'cause I just bought lentils for the first time in YEARS. Also I was recently gifted a 'power cooker' & now know how to cook spuds in it. Thanks Paige!

Paige

Wednesday 13th of May 2020

Awesome, that sounds like a match made in heaven. I hope it turns out, good luck!

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