Made by filling tender baked Russet potatoes with caramelized barbecue “pulled” jackfruit and topping them with spicy cashew sauce, these are a decadent side dish that all will enjoy.
4 Russet potatoes scrubbed well
Chopped green onions or chives (optional, for serving)
For the BBQ jackfruit:
2 20-oz. cans green jackfruit in water or brine rinsed and drained
1 Tablespoon coconut sugar
1/2 teaspoon ground cumin
1/2 teaspoon paprika regular or smoked
1/8 teaspoon onion powder
1 Tablespoon olive oil or other oil
1/2 cup BBQ sauce
For the sriracha aioli (makes extra)
1/2 cup vegan mayonnaise
2 Tablespoon sriracha or other chili paste
1 teaspoon prepared mustard
Prep Time: 15min | Cook Time: 60min
Position your top oven rack to be in the top 1/3 of the oven. Preheat the oven to 350 °F. Scrub the potatoes well and dry them. Using a strong fork poke holes all over the potatoes, then lightly coat them with oil. Sprinkle them with salt, and then place them directly on the oven rack, with a baking sheet on the lower rack to catch drips.
Bake for approximately 1 hour (time will depend on the potatoes’ size), or until the outside is slightly crisp but the inside is tender.
For the BBQ jackfruit:
Rinse and drain the canned jackfruit well. Remove and discard any seeds from the jackfruit pieces. Use your fingers or a fork to tear apart the larger pieces of jackfruit to “shred” them. Also, you can discard or finely chop any larger, tougher “stem” type of pieces.
Toss the jackfruit with the coconut sugar and ground spices. Heat the oil in a large skillet. Add the jackfruit and stir. Cook for about 3 minutes, or until the spices are fragrant and the jackfruit is browning slightly.
Add the BBQ sauce. If needed, also add water or vegetable broth to thin out the sauce enough to cover everything. Reduce the heat to medium-low and cover the pan. Cook for 10 minutes, then remove the lid, return the heat to medium again, and continue simmering for about 5 more minutes, until the sauce is nicely thickened onto the jackfruit.
For the sriracha aioli:
Stir together all of the ingredients and season to taste.
Gently slice or tear open each baked potato, fill with a generous scoop of BBQ jackfruit, and top with a drizzle of sriracha aioli. Serve hot, garnished with chopped green onions or chives if desired.
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