This comforting baked potato is topped with a savory mix of sautéed mushrooms, celery, hearts of palm, and bok choy, finished with gentle heat from dried chili flakes and the distinctive flavor of Old Bay seasoning. It’s a satisfying dish that works beautifully as a hearty side or a simple, nourishing main.
Why You’ll Love This Recipe
This recipe is easy to prepare, budget-friendly, and packed with vegetables. The baked potato provides a fluffy, filling base, while the sautéed vegetables add texture, color, and depth of flavor. It’s naturally halal, adaptable to different tastes, and perfect for busy weeknights when you want something warm and wholesome without much effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium russet potatoes (about 250 g each)
2 tablespoons olive oil
200 g mushrooms, thinly sliced
2 celery stalks, finely sliced
200 g hearts of palm, drained and sliced
150 g bok choy, chopped (separate stems and leaves)
1 teaspoon Old Bay seasoning
1/4 teaspoon dried chili flakes (adjust to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon water or vegetable broth (optional, for sautéing)
1 tablespoon chopped fresh parsley or green onions (optional, for garnish)
Directions
Preheat the oven to 200°C (400°F).
Wash and scrub the potatoes thoroughly, then pat them dry. Pierce each potato several times with a fork.
Place the potatoes directly on the oven rack or on a baking tray. Bake for 50–60 minutes, or until the skins are crisp and a knife slides easily into the center.
While the potatoes bake, heat the olive oil in a large skillet over medium heat.
Add the mushrooms and sauté for 4–5 minutes, until they release their moisture and begin to brown.
Add the celery and hearts of palm. Cook for another 3–4 minutes, stirring occasionally.
Stir in the bok choy stems and cook for 2 minutes, then add the bok choy leaves.
Season with Old Bay seasoning, dried chili flakes, salt, and black pepper. If the pan seems dry, add the tablespoon of water or vegetable broth.
Cook for 1–2 more minutes, just until the bok choy leaves wilt and everything is well combined.
Remove the potatoes from the oven. Slice each one open lengthwise and fluff the inside with a fork.
Spoon the sautéed vegetable mixture generously over each baked potato. Garnish if desired and serve hot.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 60 minutes
Total time: about 1 hour 15 minutes
Storage/Reheating
Leftover baked potatoes and vegetables can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat the potatoes in the oven at 180°C (350°F) for about 15 minutes, or microwave until warmed through. Reheat the vegetables in a skillet over medium heat or in the microwave.
FAQs
Can I use a different type of potato?
Yes, Yukon Gold or sweet potatoes work well, though baking times may vary slightly.
Is this recipe spicy?
It has mild heat from the chili flakes, but you can reduce or omit them for a completely mild dish.
Can I make this recipe vegan?
The recipe is already vegan as written, using only plant-based ingredients.
What can I substitute for hearts of palm?
You can use zucchini, artichoke hearts, or extra mushrooms instead.
Can I cook the potatoes in advance?
Yes, you can bake the potatoes up to a day ahead and reheat them before serving.
Does Old Bay seasoning contain salt?
Yes, it does, so adjust the added salt to taste to avoid over-seasoning.
Can I add protein to this dish?
You can top the potato with cooked chickpeas or lentils for extra protein.
How do I know when the potatoes are fully baked?
They are done when a knife or skewer slides easily into the center without resistance.
Can I freeze leftovers?
Freezing is not recommended, as the texture of the potatoes and vegetables may become watery.
Is this recipe suitable as a main course?
Yes, it’s filling enough on its own, especially with generous vegetable topping.
Conclusion
This baked potato with sautéed veggies and Old Bay seasoning is a simple yet flavorful dish that highlights everyday ingredients in a satisfying way. Whether served as a main or a side, it’s a warm, wholesome option you can easily adapt to your preferences and enjoy any time of year.
This baked potato with sautéed veggies and Old Bay seasoning is a warm, flavorful dish combining fluffy baked potatoes with savory mushrooms, bok choy, celery, and hearts of palm. Perfect as a hearty side or satisfying vegetarian main.
Ingredients
4 medium russet potatoes (about 250 g each)
2 tablespoons olive oil
200 g mushrooms, thinly sliced
2 celery stalks, finely sliced
200 g hearts of palm, drained and sliced
150 g bok choy, chopped (separate stems and leaves)
1 teaspoon Old Bay seasoning
1/4 teaspoon dried chili flakes (adjust to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon water or vegetable broth (optional, for sautéing)
1 tablespoon chopped fresh parsley or green onions (optional, for garnish)
Instructions
Preheat the oven to 200°C (400°F).
Wash, scrub, and dry the potatoes. Pierce each several times with a fork.
Place potatoes directly on the oven rack or a baking tray. Bake for 50–60 minutes until crisp outside and tender inside.
While baking, heat olive oil in a large skillet over medium heat.
Add mushrooms and sauté for 4–5 minutes until browned and moisture is released.
Add celery and hearts of palm. Cook for 3–4 minutes, stirring occasionally.
Add bok choy stems and cook for 2 minutes. Then add bok choy leaves.
Season with Old Bay, chili flakes, salt, and pepper. Add water or broth if needed to prevent sticking.
Cook 1–2 more minutes until bok choy wilts. Remove from heat.
Slice open baked potatoes and fluff insides with a fork.
Spoon sautéed vegetables over each potato. Garnish with parsley or green onions if desired. Serve hot.
Notes
Use sweet potatoes or Yukon Golds for variety.
Chickpeas or lentils can be added for extra protein.
Adjust chili flakes for spice level.
Old Bay seasoning contains salt; season accordingly.
