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Baked Potato Stuffed with Kidney and Pinto Beans
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Baked Potato Stuffed with Kidney and Pinto Beans
Makes 8 stuffed halves


4 Potatoes, large Russet
1 Onion, medium size
2 Garlic Cloves (1 to 1-1/2 tsp. crushed)
1 - 15-oz. can Kidney Beans
1 - 15-oz. can Pinto Beans
1 - 6-oz.can Tomato Paste
2/3 cup Nutritional Yeast
2 tsp. Chili Powder
2 tsp. Cumin, ground
1 tsp. Basil, sweet, dried leaves
4 tbsp. Lemon Juice
Hot Sauce, to taste
(To enlarge the photo of the stuffed potato, click on the photo or link)


We prepared this recipe in our microwave oven (quick method), but it can also be prepared in a conventional oven at 350 degrees F.

Select large russet potatoes that are free of bad spots that need to be cut out.  Thoroughly wash the potatoes, punch a few holes in each potato with a knife to allow the steam to escape during baking, and bake with the skin until the insides are tender.

If you like a milder, sweeter onion and garlic flavor, you can peel the onion and garlic and bake with the potatoes in the microwave oven.

While the potatoes are baking, and if you have not decided to bake the onions and garlic with them, peel and dice the onion, and peel and crush the garlic and place in a medium to large sized mixing bowl.

Open the cans of beans, drain off the excess liquid, and add the beans to the mixing bowl.  Open the can of tomato paste and add the tomato paste to the mixing bowl.  Add the other ingredients and mix well.

When the potatoes are baked, split them in half lengthwise and carefully scoop out the center of the potato, leaving about 1/8 to 1/4 inch of potato against the skin, and add the scooped out potato to the mixing bowl.

If you have baked the onion and garlic, finely chop and add to the mixing bowl.

Using a potato masher, mash all the ingredients together until most, but not all, of the beans have been crushed.  Mix thoroughly, spoon the stuffing mix back into the potato half shells, and mound up over the entire surface of the potato.

Return the stuffed potato halves to the oven and bake until the stuffing has browned slightly and is firm, which should take about 15 to 20 minutes, or about 2 minutes per potato half, in the microwave oven.

Serve with a large tossed salad and enjoy!  These stuffed potatoes are also great as leftovers.

Ingredients information

Basil, Sweet Dried

Beans, Kidney, canned

Beans, Pinto, Canned

Chili Powder

Cumin, ground


Lemon Juice, Reconstituted

Onions, Yellow

Pepper Sauce - Hot Red

Potato, Russet

Tomato Paste

Nutritional Yeast

Utensils and Equipment Information

Bowls, Stainless Steel Mixing

Garlic Press


Measuring Spoons

Potato Masher

Spoon, Large Mixing

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live! 

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