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Vegan Mediterranean Stuffed Potatoes With Tzatziki recipe served on a plate.

Vegan Mediterranean Stuffed Potatoes with Tzatziki

Stuffed with cherry tomatoes, cucumbers, chickpeas, olives, sun dried tomatoes, and topped a creamy tzatziki sauce.
5 from 5 votes
Total Time: 1 hour
Course: Dinner, Side Dish
Cuisine: Mediterranean-Inspired
Keyword: Cheap, Creamy, Dairy-Free, Recipe, Vegan Stuffed Potatoes
Calories: 437kcal
Author: Marissa
Servings: 4 potatoes

Ingredients
 

  • 4 medium- large russet potatoes washed and dried
  • 3 Tbsp neutral oil I used avocado
  • 2 Tbsp sea salt
  • ¼ tsp black pepper
  • 1 cup cucumber chopped into bite sized pieces
  • 1 cup cherry tomatoes chopped into bite sized pieces
  • 3 cloves garlic minced
  • 2 Tbsp sun dried tomatoes chopped into small pieces
  • 1 can chickpeas or garbanzo beans, drained and rinsed (15 ounces)
  • ¼ cup Kalamata olives sliced (optional)

Vegan Tzatziki

  • ½ cup unsweetened yogurt I recommend using a cashew or coconut yogurt.
  • cup cucumber grated - I used a small cucumber (you do not need to peel the skin off the cucumber).
  • 2 Tbsp fresh dill chopped
  • ½ Tbsp garlic powder
  • ½ tsp salt
  • ½ small lemon seeded and juiced
  • 1 Tbsp olive oil

Garnish

  • Fresh Parsley
  • Fresh Dill

Instructions

  • Preheat the oven to 400 degrees Fahrenheit (204 C).
  • Line a large baking pan with foil. Place the potatoes on the pan and drizzle and rub with 2 tablespoons of oil. Sprinkle the potatoes with 1 ½ tablespoons of sea salt.
  • Tip: pierce the potatoes with a fork to prevent them from exploding in the oven. This can happen occasionally when pressure from the steam builds up.
  • Bake potatoes for 25 minutes, then flip and bake for an additional 25 minutes, or until you can pierce a fork through the skin easily. Depending on the size of your potatoes they might need to be baked a bit longer.
  • In a large bowl combine the cucumbers, cherry tomatoes, sun dried tomatoes, chickpeas, olives, 1 tablespoon of oil, pepper, ½ teaspoon of salt, garlic and toss.
  • In a medium bowl combine all of the tzatziki ingredients together and mix. Place in the refrigerator to chill.
  • Take baked potatoes out of the oven. Make a cut lengthwise splitting the potato in half.
  • Stuff the potatoes with the Mediterranean mixture. Drizzle with tzatziki sauce and top with fresh parsley or dill. Taste the potatoes and season with salt and pepper (optional).
  • Leftovers will last 1 to 2 days covered in the fridge.

Notes

Make it Your Own
  • Using large potatoes? You might want to keep them in the oven for a little longer than 50 minutes.
  • Short on time? Skip baking these potatoes and cook them in the microwave instead of the oven.
  • I recommend adding extra Vegan Tzatziki to your potatoes… it’s that good!

Nutrition

Nutrition Facts
Vegan Mediterranean Stuffed Potatoes with Tzatziki
Amount Per Serving
Calories 437 Calories from Fat 108
% Daily Value*
Fat 12g18%
Polyunsaturated Fat 6g
Monounsaturated Fat 2.5g
Sodium 643mg28%
Potassium 1944mg56%
Carbohydrates 76g25%
Fiber 7.5g31%
Sugar 7g8%
Protein 11g22%
Vitamin A 1092IU22%
Vitamin C 46mg56%
Calcium 126mg13%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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