BBQ Jackfruit Stuffed Baked Potatoes | Yup, it's Vegan

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!

Course Appetizer, Side
Cuisine American, gluten-free, grain-free, soy-free, vegan
Keyword bbq jackfruit baked potatoes, jackfruit stuffed potatoes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Total Yield 4 potatoes
Calories Per Serving 362 kcal
Author Yup, it's Vegan


  • 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


  1. 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.

  2. 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:

  1. 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.

  2. 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.

  3. 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:

  1. Stir together all of the ingredients and season to taste.

For serving:

  1. 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.

Nutrition Facts
BBQ Jackfruit Stuffed Baked Potatoes
Amount Per Serving (1 stuffed potato)
Calories 362 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Monounsaturated Fat 3g
Carbohydrates 67g22%
Fiber 18g75%
Sugar 12g13%
Protein 7g14%
Vitamin A 150IU3%
Vitamin C 19.8mg24%
Calcium 170mg17%
Iron 11.2mg62%
* Percent Daily Values are based on a 2000 calorie diet.