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Vegan BBQ Jackfruit Loaded Baked Potato (Daniel Fast Friendly)

Fluffy baked potatoes loaded with smoky BBQ jackfruit and a tangy coconut “sour cream” drizzle, finished with chives.
Servings 4
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

Equipment

  • Baking sheet
  • Fork
  • Knife
  • Cutting board
  • Can opener
  • Strainer or colander
  • Clean kitchen towel or paper towels
  • Large bowl
  • Skillet (nonstick or cast iron)
  • Small pot
  • Blender
  • Measuring spoons

Ingredients

Baked Potatoes

  • 2, large russet potatoes, scrubbed clean and dried
  • 2, teaspoons olive oil, for rubbing potato skins, optional but recommended
  • 1/2, teaspoon kosher salt, for seasoning potato skins, optional but recommended

Jackfruit

  • 2, cans 20 oz, young green jackfruit in water or brine, NOT syrup
  • 1, tablespoon olive oil, for the skillet

Jackfruit Seasoning Mix (Dry Rub)

  • 2, teaspoons smoked paprika
  • 1 1/2, teaspoons garlic powder
  • 1 1/2, teaspoons onion powder
  • 1, teaspoon chili powder
  • 1, teaspoon ground cumin
  • 1, teaspoon dry mustard
  • 3/4, teaspoon kosher salt
  • 1/2, teaspoon black pepper
  • 1/2, teaspoon dried thyme or oregano
  • 1/4, teaspoon allspice (or 1/8 tsp cinnamon)
  • 1/4, teaspoon cayenne pepper, optional

Daniel Fast Date BBQ Sauce

  • 1, cup tomato sauce or crushed tomatoes, no sugar added
  • 2, tablespoons tomato paste, no sugar added
  • 3, Medjool dates pitted, use 4 if you like it sweeter
  • 1/4, cup apple cider vinegar
  • 2, tablespoons coconut aminos, Daniel Fast friendly option
  • 1, tablespoon Dijon mustard or yellow mustard, see notes
  • 2, teaspoons smoked paprika
  • 1, teaspoon garlic powder
  • 1, teaspoon onion powder
  • 1/2, teaspoon black pepper
  • 1/4, teaspoon cayenne pepper, optional
  • 1/2, teaspoon kosher salt, then adjust
  • 1/3, cup water, plus more as needed
  • 1/2 to 1, teaspoon liquid smoke, optional if on Daniel Fast

Coconut Yogurt “Sour Cream” Drizzle (Optional)

  • 1/2, cup plain coconut yogurt, unsweetened
  • 1, teaspoon apple cider vinegar
  • 2, teaspoons lemon juice, freshly squeezed
  • 1, tablespoon nutritional yeast
  • 1/4, teaspoon garlic powder
  • 1/4, teaspoon onion powder
  • 1/8, teaspoon kosher salt, then adjust
  • 1 to 2, tablespoons water, as needed to thin for drizzling

Toppings

  • 2, tablespoons chives, chopped, or green onion

Instructions

Baked Potato

  • Preheat oven to 425°F
  • Scrub potatoes under running water and dry them completely
  • Poke each potato 6 to 8 times with a fork (all over)
  • Optional but recommended: rub each potato with about 1 teaspoon olive oil
  • Optional but recommended: sprinkle skins lightly with kosher salt
  • Place potatoes directly on a baking sheet
  • Bake uncovered 50 to 65 minutes, depending on size
  • Check doneness: a knife should slide into the center easily and the potato should feel soft when gently squeezed with an oven mitt
  • Rest potatoes 5 to 10 minutes after baking so the inside finishes steaming and gets extra fluffy

Daniel Fast Date BBQ Sauce

  • Add pitted dates and 1/3 cup water to a small pot
  • Simmer 3 to 5 minutes until the dates are very soft
  • Pour the softened dates and their water into a blender
  • Add tomato sauce, tomato paste, vinegar, coconut aminos, mustard, smoked paprika, garlic powder, onion powder, black pepper, cayenne if using, and salt
  • Blend until completely smooth with no date bits
  • Pour into a saucepan and simmer on low heat, uncovered, 12 to 18 minutes
  • Stir often so it doesn’t stick or scorch
  • If it gets too thick, add water 1 tablespoon at a time
  • Optional: add liquid smoke a few drops at a time, taste, then add more only if needed

Coconut Yogurt “Sour Cream” Drizzle (Optional)

  • Add coconut yogurt, apple cider vinegar, lemon juice, nutritional yeast, garlic powder, onion powder, and salt to a bowl
  • Whisk until smooth
  • Taste and adjust salt or tang if needed
  • Add 1 to 2 tablespoons water if you want it thinner for drizzling
  • Jackfruit Prep (do not skip these details)
  • Open the can and pour jackfruit into a strainer
  • Rinse under cool water 20 to 30 seconds to remove the brine taste
  • Squeeze the jackfruit very dry with your hands over the sink
  • Wrap the jackfruit in a clean kitchen towel or paper towels and squeeze again until it feels much drier
  • Pull pieces apart into shreds using your fingers
  • Look for the firm triangular core pieces that do not shred easily
  • Keep the core pieces, but chop them small so they blend into the pulled texture
  • How to spot core fast: if a piece feels dense and refuses to shred, it’s core and needs chopping

Season and Pan-Sear the Jackfruit

  • Add the dried jackfruit to a bowl
  • Add 1 1/2 tablespoons of the dry rub and toss until everything is evenly coated
  • Heat a skillet over medium-high heat for 60 seconds
  • Add 1 tablespoon olive oil to the hot pan and swirl to coat the bottom
  • Add the jackfruit and spread it into an even layer so it is not piled up
  • Let it cook without stirring 3 to 4 minutes to build browning and crispy edges
  • Stir and flip, then cook 2 to 3 minutes more to brown the other side
  • If it starts sticking, add 1 to 2 tablespoons water and scrape up the browned bits

Sauce the Jackfruit

  • Lower heat to medium-low
  • Add 1/3 to 1/2 cup BBQ sauce to the pan and stir until coated
  • Simmer uncovered 4 to 6 minutes, stirring occasionally, until the sauce clings and looks glossy
  • Turn off heat and let it sit 2 minutes so it thickens up even more

Assemble

  • Slice each potato down the center lengthwise, not all the way through
  • Use a fork to fluff the inside
  • Spoon BBQ jackfruit over the top
  • Drizzle with coconut yogurt sour cream
  • Finish with chives

Notes

  • Potato method: foil-wrapping makes the skin softer because it steams; baking uncovered with oil and salt makes the skin taste better and slightly crispier.
  • Jackfruit warning: do not use jackfruit in syrup, it will taste sweet-fruity no matter what you do.
  • Mustard: Dijon tastes deeper and sharper; yellow mustard tastes more classic and bright; both work if ingredients fit your Daniel Fast
  • Liquid smoke: optional, but it makes the sauce taste the most like “real BBQ” fast; use a light hand