You all know that potatoes are among my favorite foods on this earth, so partnering with Potatoes USA to bring you these BBQ jackfruit stuffed baked potatoes was a no brainer! Made by filling tender baked Russet potatoes with caramelized barbecue “pulled” jackfruit and topping them with spicy cashew sauce, these are a decadent side dish that all will enjoy.
One of the best things about potatoes is that they’re so versatile. Today’s recipe has an American flair, but I’ve also shared past recipes featuring potatoes with Persian and Thai flavors, to name a few.
Another huge plus is that potatoes are convenient and available pretty much everywhere. Because they’re at most stores, even my small neighborhood grocer, and have a long shelf life, I’m able to always keep them in stock without any hassle at all. And when it’s CSA season, I get to enjoy local potatoes for a few months of the year – even better!
If you haven’t tried jackfruit yet, it’s a member of the squash family that has a strangely “pulled” meat-like appearance, although the texture is a little softer. When crisped in a pan and then tossed in some barbecue sauce, it’s a great meatless analog to use in various dishes.
Here I’ve taken the braised BBQ jackfruit and stuffed it into a Russet potato that’s been baked to perfection using Alton Brown’s method. To complete the dish I added a spicy sauce. The base of the sauce is an oil-free cashew “mayo” that I’ve been working on recently, mixed with sriracha and mustard. I’ll update this post when I share the recipe, but until then, use your favorite vegan mayonnaise, cashew cream, or tahini sauce.
These BBQ jackfruit stuffed baked potatoes are a delightful side dish but can also be hearty enough for a light entree if you fill them nice and full. You can see more potato goodness at the Potatoes USA Facebook page. Enjoy!
BBQ Jackfruit Stuffed Baked Potatoes
Stuff a tender baked Russet potato with pan-braised BBQ jackfruit and top with spicy sauce for a tasty side or light entree!
- 4 Russet potatoes scrubbed well
- chopped green onions or chives (optional, for serving)
For the BBQ jackfruit:
- 2 20-oz. cans green jackfruit in water or brine rinsed and drained
- 1 tbsp coconut sugar
- 1/2 tsp ground cumin
- 1/2 tsp paprika regular or smoked
- 1/8 tsp onion powder
- 1 tbsp olive oil or other oil
- 1/2 cup BBQ sauce
For the sriracha aioli (makes extra):
- 1/2 cup vegan mayonnaise
- 2 tbsp sriracha or other chili paste
- 1 tsp prepared mustard
Position your top oven rack to be in the top 1/3 of the oven. Preheat the oven to 350 degrees Fahrenheit. Scrub the potatoes well and dry them. Using a strong fork poke holes all over the potatoes, then lightly coat them with oil. Sprinkle them with salt, and then place them directly on the oven rack, with a baking sheet on the lower rack to catch drips.
Bake for approximately 1 hour (time will depend on the potatoes' size), or until the outside is slightly crisp but the inside is tender.
For the BBQ jackfruit:
Rinse and drain the canned jackfruit well. Remove and discard any seeds from the jackfruit pieces. Use your fingers or a fork to tear apart the larger pieces of jackfruit to "shred" them. Also, you can discard or finely chop any larger, tougher "stem" type of pieces.
Toss the jackfruit with the coconut sugar and ground spices. Heat the oil in a large skillet. Add the jackfruit and stir. Cook for about 3 minutes, or until the spices are fragrant and the jackfruit is browning slightly.
Add the BBQ sauce. If needed, also add water or vegetable broth to thin out the sauce enough to cover everything. Reduce the heat to medium-low and cover the pan. Cook for 10 minutes, then remove the lid, return the heat to medium again, and continue simmering for about 5 more minutes, until the sauce is nicely thickened onto the jackfruit.
For the sriracha aioli:
Stir together all of the ingredients and season to taste.
Gently slice or tear open each baked potato, fill with a generous scoop of BBQ jackfruit, and top with a drizzle of sriracha aioli. Serve hot, garnished with chopped green onions or chives if desired.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.