10 vegan jacket potato filling ideas

A jacket potato is one of the cheapest, most filling dinners you can make, and almost every classic topping has an easy vegan version. Here are ten we come back to, all made with things you can pick up in any big UK supermarket.

First, a properly crispy potato

Choose a large floury potato such as a Maris Piper or King Edward. Scrub it, prick it a few times with a fork, rub with a little oil and salt, then bake at 200°C (180°C fan) for 60 to 75 minutes until the skin is crisp and the middle gives easily.

Short on time? Microwave the pricked potato for 8 to 10 minutes, turning halfway, then finish in a hot oven for 15 to 20 minutes. You get a soft middle and a crisp skin in half the time.

1. Cheesy beans

The comfort classic. Most standard tins of baked beans are vegan, and a handful of grated vegan cheddar on top melts in a couple of minutes under the grill. Add a dash of hot sauce or a pinch of smoked paprika if you like a bit of warmth.

2. Five-bean chilli

Fry an onion and a pepper, add a tin of mixed beans, a tin of chopped tomatoes, a teaspoon each of cumin and chilli powder and simmer for 15 minutes. Make a big batch: it freezes well and covers four or five potatoes.

3. Houmous and roasted veg

Roast chopped courgette, pepper and red onion with oil and salt while the potato bakes. Split the potato, add a generous spoon of houmous and pile the vegetables on top. A squeeze of lemon lifts the whole thing.

4. Chickpea "tuna" mayo

Mash a drained tin of chickpeas with two tablespoons of vegan mayo, a little lemon juice, chopped red onion and sweetcorn. A crumbled sheet of nori adds a sea flavour if you have it. It is surprisingly close to the real thing and great cold on a hot potato.

5. Coronation chickpeas

Mix chickpeas with vegan mayo, a teaspoon of mild curry powder, a spoon of mango chutney and a few sultanas. Sweet, savoury and very quick.

6. Garlic mushrooms

Slice a punnet of mushrooms and fry them hard in a little oil until golden, then add a crushed garlic clove, a splash of soy sauce and some chopped parsley. Finish with a spoon of oat-based crème fraîche for a creamy version.

7. Lentil dhal

Simmer red lentils with a tin of coconut milk, garlic, ginger, turmeric and cumin for about 20 minutes until thick. It sounds unusual on a potato, but it works brilliantly, especially with a spoon of lime pickle.

8. Smashed avocado and tomato

Mash a ripe avocado with lime, salt and chilli flakes, then top with chopped cherry tomatoes and spring onion. Good for a lighter lunch.

9. Crunchy slaw

Shred white cabbage and carrot, then stir through vegan mayo, a little mustard and black pepper. Lovely alongside cheesy beans on the same potato.

10. Broccoli and cheesy sauce

Whisk a tablespoon of flour and a tablespoon of dairy-free spread over a low heat, then slowly add 200ml of unsweetened plant milk. Once thick, stir in two tablespoons of nutritional yeast, a teaspoon of mustard and salt. Pour over steamed broccoli and the potato.

Shop the toppings

Handy products from our listings. Recipes change, so check the label in store.

Looking for more quick dinners? See our 10 easy vegan meals for beginners or browse everything in the fridge aisle.