Spicy Southwest Stuffed Baked Potato (Whole30, Vegan, Paleo)

Anyone else love a deliciously dressed up baked potato? Once I discovered how easy it was to make baked potatoes in the microwave, I couldn’t stop incorporating them into my weekly routine. Whether you opt for the easy route or the longer one of cooking them in the oven, these Spicy Southwest Stuffed Baked Potatoes are so good that you’ll forget that there’s no meat involved! This recipe is Whole30, Vegan, and paleo, so serve it at your next get together or family meal to make everyone happy, or just throw it together when you have no time to cook! Use your favorite hot sauce to bring out the spiciness, or lay low and use a more mild buffalo sauce.

How to make Spicy Southwest Stuffed Baked Potatoes

There are two main prep items that you can do beforehand to make this recipe come together more smoothly: by making the cauliflower and the baked potatoes the night before or even a few days before, the rest of the this becomes a quick meal to throw together.

To make the cauliflower, cut away the cauliflower florets from the main core and place them in a large bowl. Set them aside and preheat your oven to 350°F.

In a small microwaveable bowl, melt the ghee or vegan butter until completely melted. If you are using olive oil, just place it in a small bowl. Next, mix in the hot sauce of your choice and whip until they are as mixed as you can get them, and then pour the sauce over the cauliflower. I do sometimes have a hard time mixing both the ghee/butter with the hot sauce thoroughly, but the objective is to have them mixed well enough so that the sauces are evenly distributed over the cauliflower. Toss the cauliflower so that they are evenly coated.

The toppings for this Spicy Southwest Potato are unlimited, although I personally love tomatoes, red onions, and cilantro. Add whatever sounds delicious and make it your own!

Once your cauliflower is coated in the sauce, line a pan with parchment paper and place the cauliflower on top. Make sure to not overlap the cauliflower and place them so that they are placed on the tray in a single layer. Put them in the oven for about 10 minutes, then remove them to flip/stir around, and place back in the oven for another 10 minutes. The cauliflower is done when you can easily place a fork or knife through the thickest stalk without resistance.

To make the potatoes, wash them thoroughly to remove any of the dirt that may still be on the skin. Using a fork or knife, poke holes in the potato so that it cooks evenly. Place the potato in the microwave for about 5 minutes, depending on how large your potato is. If you are cooking more than one baked potato at the same time, you will need to add a few extra minutes to the clock. The potato insides will be fluffier and easily removed with a fork if it has cooked all the way through.

If you are considering cooking more than a few potatoes, you might want to opt for the oven method. Prepare them by washing the skin and poking holes, and then place in the oven that is preheated to 425°F. Bake the potatoes for about 45 minutes to an hour, depending on how large your potatoes are.

Lastly, chop up your tomatoes, red onion, and cilantro for your potato. Cut open your baked potato and load it up with the spicy cauliflower, your toppings, and your choice of anything else that sounds delicious on top! I sometimes use a dairy free ranch, but honestly, this combination is delicious as is. Enjoy!

Spicy Southwest Stuffed Baked Potato (Whole30, Vegan, Paleo)

This spicy and hearty baked potato is Whole30, paleo, and completely meatless, but so filling that you won't even notice that it's also vegan!
Prep Time 15 minutes
Cook Time 20 minutes
Course Appetizer, dinner
Cuisine American
Servings 2
Calories 370 kcal


  • microwave


For the potatoes

  • 2 potatoes
  • 1 roma tomato, chopped
  • 1/4 red onion, chopped
  • 1/2 cup cilantro, chopped

For the spicy cauliflower

  • 1/2 head cauliflower
  • 3 tbsp olive oil, ghee, or plant-based butter
  • 1/2 cup hot sauce of your choice (check for compliance on Whole30)


For the spicy cauliflower

  • Preheat your oven to 350°F.
  • Prepare the cauliflower by removing the florets with a knife and cutting them into about 1-2 in. pieces. Place them in a large bowl and set aside.
  • In a small bowl, microwave the ghee butter/plant-based butter until melted. If using olive oil, simply place the oil in a small bowl.
  • Add to the liquid fat the hot sauce, and stir to combine as much as possible.
  • Pour the hot sauce mixture over the cauliflower florets and toss the cauliflower until they are completely coated.
  • Line a pan with parchment paper and place the cauliflower on the tray, making sure not to overlap them as much as possible.
  • Bake the cauliflower for 10 minutes, then remove it to stir and flip over the florets. Place the cauliflower back into the oven and bake for another 10 minutes.

For the potato

  • Clean the outside of the potato with water to remove any dirt. Using a knife, remove any eyes or roots that have formed on the outsides of the potato.
  • Using a fork or knife, poke holes in the potato to allow for even and thorough cooking.
  • Place the potatoes in the microwave and cook for about 5-10 minutes, depending on the number of potatoes and the size. For oven instructions, see blog post (recommended for more than a two or three potatoes).
  • While potatoes are cooking, chop up your tomatoes, onion, and cilantro.
  • Once potatoes are done, cut them open and top with cooked spicy cauliflower, diced tomatoes, onions, and cilantro. For additional flavor, use your favorite ranch that is compliant with your dietary choice.
Keyword baked potato, dinner, lunch, meal prep, paleo, plant-based, potato, spicy, vegan, whole30

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