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+ servings

Vegetarian Taco Baked Potato

Baked potatoes stuffed with a vegetarian lentil taco filling and all your favorite toppings! A healthy, fun meal that the entire family will love. Canned lentils make for a fast and easy vegetarian baked potato filling which brings lots of protein to the table.
4.84 from 6 ratings


  • 2 large baking potatoes
  • ¼ cup (25 g) grated cheddar cheese
  • 1 avocado, cut into small chunks
  • ¼ cup (60 ml) sour cream
  • 1 small tomato, deseeded and sliced
  • 2 olives, sliced
  • 1 Tbsp fresh chopped chives, or green onions

Lentil Taco Filling

  • 1 can of green lentils, (15oz or 400g)
  • 1-2 Tbsp taco or fajita seasoning


  • Bake your potatoes using your preferred method. My own method is this: I piece them a few times with a knife or fork, microwave mine for 5 minutes and then put them in the oven, brushed with a little olive oil, for about 45 minutes (200C / 390F).
  • You can use this time to prep your toppings.
  • When your potatoes are about 5 minutes from being done, prepare the lentil taco filling. Saute your lentils in a frying pan with a tiny bit of oil and the taco seasoning.
  • When your potatoes are ready, open them up, scoop the lentils on top and then scatter with cheese, sour cream and your other toppings.


You can easily swap in canned brown lentils, or pre made lentils in pouches instead of cans. We're not picky!
Serving: 1g, Calories: 734kcal, Carbohydrates: 88g, Protein: 29g, Fat: 32g, Saturated Fat: 11g, Polyunsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 56mg, Sodium: 1166mg, Fiber: 20g, Sugar: 8g