Wild Rice Stuffed Candy Potatoes

These are the most effective Stuffed Candy Potatoes you’re ever going to style! Prepare for a hearty, flavorful, cozy plant-based entrée that’s good for cold-weather days or vacation gatherings. That includes tender baked candy potatoes and savory wild rice mushroom filling, topped with selfmade smoky pink pepper sauce and herb-roasted pecans. 

This recipe was written on November 30, 2021. It was up to date with further recipe data on November 23, 2025.

These vegan stuffed candy potatoes make a nourishing, filling, superbly textured important dish. The picturesque colours and layered flavors will wow your dinner company and create a surprising vacation entrée centerpiece. 

Candy potatoes are roasted till tender and caramelized, then full of a savory wild rice and mushroom combine that’s hearty, earthy, and deliciously satiating. Topped off with a silky smoked pink pepper sauce and crunchy herb-roasted pecans, this dish stands out in presentation and taste. Every chew is a mouthwatering mixture of richness, texture, and comfy fall flavors. 

This stuffed candy potato recipe is my go-to at any time when I would like an elevated, restaurant-quality weeknight dinner or vacation entrée that makes an impression. It’s naturally vegan, gluten-free, and made with healthful substances, leaving you feeling nourished and glad with out being overly heavy. 

For extra flavorful and hearty plant-based entrée recipes, attempt my Vegan Lentil Meatloaf, Elegant Mushroom Wellington, and Thai Pumpkin Curry.

Substances

Candy Potatoes: Select agency, easy potatoes. Orange-flesh varieties, resembling garnet and jewel, bake up the sweetest. Flippantly scrub and dry completely earlier than baking. 

Wild Rice Mix: A wild rice mix provides nutty taste and hearty texture to the filling. Substitute with black rice or brown rice if most popular, although cooking instances could differ.

Assorted Mushrooms: Use a mixture of your favourite mushrooms–maitake, oyster, shiitake, Child Bella, or white–for depth of taste and a satisfying, “meaty” texture. 

Vegetable Inventory or Bouillon Paste: Selfmade vegetable inventory gives the richest taste base for the rice, or a good-quality store-bought vegetable broth additionally works properly. However I normally use Higher Than Bouillon vegetable bouillon paste (directions within the recipe card beneath).

Olive Oil: Further virgin olive oil enhances this dish’s savory taste throughout roasting and sautéing. For a extra impartial taste, use avocado oil. 

Onion and Garlic: A yellow onion provides a savory depth of taste, and contemporary minced garlic a pleasant pungency. White onion additionally works, as does pre-minced garlic, although I like to recommend fresh-minced (or pressed) garlic when potential for the most effective fragrant taste.

Herbs: Dried rosemary and thyme season the rice filling, including delicate natural heat. Recent rosemary provides a aromatic, piney end to the roasted pecans. 

Spices: Smoked paprika provides smoky richness to the pink pepper sauce, whereas garlic powder seasons the herb-roasted pecans for additional savory taste. 

Roasted Purple Pepper: Use jarred roasted pink peppers (drained) or roast your individual. They mix right into a silky, vibrant sauce that provides sweetness and smoky taste to the stuffed baked candy potatoes. 

Chopped Pecans: Uncooked, chopped pecans are the most effective base for seasoning earlier than roasting. Substitute with walnuts, almonds, or pumpkin seeds if desired. 

Lemon Juice: Recent-squeezed lemon juice brightens the pink pepper sauce and balances the earthy, savory flavors all through the dish. 

Recipe Variations

Customise your vegan stuffed candy potatoes with these non-obligatory taste additions:

• Protein Enhance: Add additional protein to your vegetarian stuffed candy potatoes by together with ½ cup of cooked chickpeas, lentils, white beans, crumbled tempeh, or chopped seitan to the wild rice filling. Stir in after cooking the rice so the feel stays intact. 
• Greens: Fold in 1-2 cups of chopped spinach or kale on the finish of cooking the rice filling. The residual warmth will wilt the greens and add shade, vitamins, and additional quantity.
• Candy & Festive: Combine in ¼ cups dried cranberries or chopped dried apricots to the filling earlier than loading the potatoes for a contact of chewy sweetness. High the potatoes with 1 teaspoon of finely chopped rosemary for an extra-flavorful vacation contact.

Methods to Make Stuffed Candy Potatoes

You’ll love how straightforward this stuffed candy potato recipe is to make with gourmet-level high quality, whether or not you’re a novice or skilled prepare dinner!

• Bake Candy Potatoes. Preheat the oven to 375°F. Poke holes everywhere in the candy potatoes with a fork, rub with olive oil, place on a baking sheet, and bake 45–60 minutes, or till very tender.

• Sauté Onions. Whereas the candy potatoes bake, warmth 1 tablespoon olive oil in a saucepan over medium warmth. Sauté the onion for 4–5 minutes till translucent.

• Prepare dinner Wild Rice Filling. Add the garlic, mushrooms, wild rice mix, rosemary, thyme, and vegetable broth. Convey the rice to a boil, then place the lid on ajar, scale back the warmth to medium-low, and simmer for half-hour, or till the rice is tender. Season to style with salt and pepper.

• Put together Candy Potatoes. Let the roasted potatoes cool 5-10 minutes. Slice in half and scoop out about half the flesh from every potato. Reserve 2 tablespoons for the sauce.

• Make Purple Pepper Sauce. In a blender, combine the roasted pink pepper, reserved candy potato, garlic, smoked paprika, lemon juice, and salt. Pour the olive oil into the blender because it runs, mixing till easy and emulsified.

• Put together Herb Roasted Pecans. Scale back oven to 350°F. Toss pecans with olive oil, rosemary, garlic powder, and salt. Unfold onto a baking sheet and roast 10 minutes, or till golden and aromatic.

• Assemble the Stuffed Candy Potatoes. Fill every of the stuffed candy potatoes with just a few scoops of the wild rice and mushrooms, then high with the pink pepper sauce, adopted by the crunchy pecans. Garnish with a sprinkle of contemporary parsley.

Serving Options

These stuffed candy potatoes shine as a hearty plant-based important dish or elegant aspect for weeknight dinners or vacation gatherings. Pair with a easy salad, comfort-food aspect, or hearty mains like a few of my favourite recipes beneath: 

Storage Instructions

• Refrigerating: Retailer the candy potatoes, wild rice filling, and sauce in separate air-tight containers for as much as 5 days. Retailer pecans in an hermetic container at room temperature for 2-3 days for the most effective crunchy texture, or refrigerate for as much as 1 week. 
• Freezing: The completely different elements can all be frozen individually in freezer-safe containers for as much as 2 months. Defrost in a single day within the fridge till thawed.
• Reheating: Reheat stuffed potatoes within the oven at 350ºF for 10-12 minutes or till heated by way of. Re-crisp pecans in a dry skillet over medium warmth for 2-3 minutes, or on a baking sheet at 325ºF within the oven for 3-5 minutes. Rewarm the pink pepper sauce gently on the range or in brief increments within the microwave till heated by way of.

Steadily Requested Questions

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