Easiest Loaded Caesar Potato

By Phill Caruso | December 27, 2020
1 serving
This loaded potato is quick, easy and delicious. The trifecta! Make this speedy lunch or dinner when you have some of our delicious Caesar Dressing hanging out in your fridge.


Caesar Dressing 1 medium Yukon Gold or yellow potatoes, skin left on
1/2 cup frozen corn, thawed
4  cremini mushrooms, sliced
1 cup frozen broccoli, thawed and patted very dry
2  scallions, sliced
1 sprinkle sea salt, to taste
3 turns freshly ground black pepper, to taste


  1. First, make the Caesar Dressing according to the recipe below. Next, poke your potato a few times with a fork and put it into the microwave for 2 minutes on high. Turn it over and cook on high for 1 more minute. Poke it again with a fork. If it’s still a bit hard and not ready-to-eat, cook for another 30-60 seconds, or until it's tender. Set aside for now.

  2. If you’d rather bake your potato, heat your oven (or toaster oven) to 425º F, place it on a baking sheet and bake for 40-60 minutes. Poke your potato with a fork after about 30 minutes to see how it’s coming along. It’s ready when you can pierce through it.

  3. Heat a sauté pan on medium heat for about a minute. Add the mushrooms and spread them out so they aren’t overlapping. Let them sit! Don’t be tempted to stir them for at least a minute so they can start to brown. After about a minute, shake the pan and toss them with a spatula. If you need to, add a splash of water to help with sticking. Cook until golden brown and plump, about 2 more minutes. Add the broccoli and corn and cook for another minute to heat everything up. Sprinkle everything with sea salt and black pepper.

  4. Cut the potato down the center to open it up a little bit to form a little pocket, but don’t cut all the way through. Top your potato with the mushrooms, broccoli and corn and drizzle generously with the Caesar Dressing. Top with scallions, more sea salt to taste and freshly ground black pepper.

  5. Yum! Delicious and decadent and all good things.

Recipe Notes

You could also use fresh broccoli and steam it if you prefer. Any roasted vegetables you have on hand would be great with this as well!

For the Caesar Dressing:


1 cup raw cashews, soaked in water for at least 20 minutes, drained and rinsed
4 cloves garlic, roughly chopped
1 teaspoon Dijon mustard
4 tablespoons nutritional yeast
1 teaspoon dulse flakes
2 teaspoons apple cider vinegar
2 teaspoons vegan Worcestershire sauce
1 teaspoon sea salt
1 cup water
2 turns freshly ground black pepper


  1. Place all of the ingredients into a high-speed blender and blend until creamy, at least a minute.

  2. Pour into a storage container and store in the fridge for up to a week.

Recipe Notes

Dulse is a type of red seaweed that grows wild in the Northwest Pacific Ocean and the North Atlantic Ocean. This gives our dressing a slightly fishy flavor, the way anchovies do. You can find dulse at some Whole Foods stores, health food stores, or you can easily order it from Amazon.

You will want to make this dressing again and again, so don’t worry about only using a tiny bit of dulse flakes and having an entire bag left over. It will last a very long time in your cupboard.

If you can't find dulse flakes, just leave them out. Your Caesar Dressing will still be super yummy!

This recipe was inspired by a recipe from Clean Food Dirty Girl!

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