The good stuff:

  • Loaded fries- oh my! We’ve been so accustomed to seeing this thing as a really guilty bad-for-you pleasure! But friends- we’re in the 21st century and we have all this information and all these tools that can make us eat healthier & better- without compromising on flavour! Let’s cut the crap out of our lives and start moving towards some real progress for our health & the planet šŸ™‚
  • These loaded fries have all the goodness of potatoes meaning: fiber, resistant starch (feeds the healthy bacteria in your guts and helps you stay full for longer!), vitamin C & potassium!
  • Then it’s topped off with a plant-based “cheese” (the same one I use for my vegan mac & cheese) which contains all the goodness of pumpkins (Vitamin A, fiber, potassium!)
  • With a kick of protein with black beans
  • And lastly a lot of complex flavours from all the add-ons! Read on for the recipe!

You’ll need:

  • Potatoes- SKIN ON! Rubbed & washed. I used a mix of sweet & irish potatoes (for my non-Jamaican friends: irish potatoes are the regular white potatoes)
  • Onion powder
  • Garlic powder
  • Paprika
  • Salt
  • Coconut oil
  • Black beans (use canned- will be easier)
  • Tomatoes, finely chopped
  • Scallion, finely chopped
  • Cilantro, finely chopped
  • For the “cheese”:
    • Pumpkin, peeled, diced
    • Onions, chopped
    • Garlic, chopped
    • Coconut milk

The process:

  • Prep all your toppings: chop the cilantro, scallion & tomatoes.
  • Open the can of black beans, place in a sieve and rinse well.
  • Now you have your add-ons ready for when the potatoes come out of the oven šŸ™‚
  • Preheat your oven to 400F/200C
  • Wash your potatoes, pat them dry and cut them into fries.
  • In a bowl, drizzle a bit of coconut oil (not too much), add paprika, onion & garlic powders and salt. Mix everything until all the potatoes are coated.
Leave the skin ON! So many nutrients in the skin!
  • Then line a baking tray with parchment paper and transfer the seasoned potatoes to the tray. Spread them evenly and bake for 20-30 minutes.
  • During that time! PREP THE “CHEESE” šŸ˜€
  • In a pan, drizzle a little bit of coconut oil and cook the onions until translucent. Add the pumpkin & garlic a tiny bit of water, cover the pan and cook for 10 minutes (or until the pumpkin is soft) and then 5 minutes uncovered (so all the water can evaporate)
  • Transfer this mixture to a blender with a bit of coconut milk. You want to make this THICK- so not too much coconut milk. Season with salt and set aside. This “cheese” can stay in your fridge for a few days, as long as it’s in a covered, dry container.
This is the “cheese”, guyz
  • By now, your potatoes are probably ready šŸ˜€ It’s time to put everything together!
  • In a bowl or plate, add a layer of potatoes, then a layer of cheese. Then another layer of potatoes and add all the toppings and more cheese šŸ˜€ Enjoy!
Dig in and make a mess out of it- if that’s what you prefer šŸ™‚


  • You can season the potatoes as you want- you don’t necessarily NEED to season with paprika/onion/garlic powder- it just happens to be one of my fave combinations šŸ˜€ You can use salt only- or you can get creative with different herbs & spices šŸ™‚

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