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Prep time
5 minutes
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Cook time
50 minutes
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Serves
4
Test Kitchen Notes
The classic baked potato gets a flavorful vegan twist in this game day-ready recipe. Each potato gets a double dose of Hellmann's® Vegan Mayo —brushed on the outside pre-baking and dolloped on top to finish—plus plenty of toppings for dish that's juuust the right amount of creamy and crunchy.
This recipe is shared in partnership with Hellmann's®. —The Editors
Ingredients
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4
Yukon gold potatoes
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5 tablespoons
Hellmann's® or Best Foods® Vegan Dressing and Spread, divided
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1/4 teaspoon
salt
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2 teaspoons
olive oil
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1
small onion, chopped
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1
(15-ounce) can red kidney beans, rinsed and drained
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1/4 cup
canned corn, drained
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2 tablespoons
water
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1 teaspoon
chili powder
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12
cherry tomatoes, halved
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Fresh cilantro, roughly chopped (optional)
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Scallions, sliced (optional)
Directions
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Heat oven to 425°F. Poke each potatoes in multiple places usign a paring knife, then brush potatoes with 2 tablespoons of the Hellmann's® or Best Foods® Vegan Dressing and Spread and sprinkle with salt. Arrange on rimmed baking sheet and bake for 40 minutes or until tender.
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Meanwhile, heat oil in large nonstick skillet. Once oil is hot, add onions and cook onions, stirring occasionally, until tender (about 6 minutes). Stir in beans, corn, water, and chili powder and bring to a boil. Reduce heat and simmer 2 minutes. Add tomatoes and cook, stirring occasionally, until they soften (about 2 minutes). Remove from heat and stir in 1 tablespoon of Hellmann's® or Best Foods® Vegan Dressing and Spread.
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Cut potatoes in half lengthwise, but don't cut all the way through. Evenly spoon chili mixture over top. If desired, garnish with chopped cilantro and sliced scallions. Dollop with remaining Hellmann's® or Best Foods® Vegan Dressing and Spread.
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