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 30 minutes, and drained
4 cloves garlic, roughly chopped
1 teaspoon Dijon mustard
4 tablespoons nutritional yeast
1/2 teaspoon dulse flakes
2 teaspoons apple cider vinegar
2 teaspoons vegan Worcestershire sauce
1 teaspoon sea salt, more to taste
1 cup water
1 teaspoon freshly squeezed lemon juice
2 turns freshly ground black pepper, more to taste


  1. Place all of the ingredients into a high-speed blender, and blend until it's smooth, with no little bits of cashews left, about a minute. Yummy, yummy!

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

Recipe Notes

Dulse is a seaweed or sea vegetable and has a salty, “fishy” flavor. You can find dulse flakes in the Asian section of any grocery store and definitely at most Whole Foods stores. If you can’t find it, you can also order it on Amazon. And if that doesn’t work for you, just leave it out. This dressing will still be yummy!

This recipe was adapted from a recipe by Clean Food Dirty Girl.

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