Loaded Baked Potatoes with Baked Beans and the Works


Preparation info

  • Serves


    • Difficulty


Appears in

Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day

Whole Bowls

By Allison Day

Published 2021

  • About

Potatoes are nature’s bowls, so why not employ them to do what they do best? As I like my baked potatoes with “the works,” you’ll notice this recipe is unapologetically messy, not at all dainty. It’s filling, hearty, and can transition to the realm of entertaining by setting up an interactive topping bar (which also means less work for you).


For the Baked Potatoes

  • 6 small baking (russet) potatoes
  • 2 teaspoons extra-virgin olive oil or coconut oil
  • sea salt


    Arrange oven racks in top and bottom third of oven to accommodate two trays. Preheat oven to 400°F.

    Make the Baked Potatoes

    On a large-rimmed baking sheet, coat potatoes with oil, sprinkle with salt, and prick each potato a few times with a knife. Set aside until the beans are ready to go in the oven along with the potatoes.

    Make the Baked Beans

    In a large pot or dutch oven, heat oil over medium. Add onion and sauté until beginning to brown (about 15 minutes); remove from heat. Add remaining ingredients except beans, whisking to combine; mix in beans. Keep in the pot or dutch oven and cover with a lid, or transfer mixture to a large ovenproof dish and cover tightly with foil.

    Add beans to bottom rack of oven and potatoes to top rack of oven. Cook for 1–1½ hours, until potatoes are tender when pierced with a knife and beans are bubbling.