There’s something magical about a loaded baked potato, right? It’s cozy, filling, and feels like comfort food—but this version takes it to the next level.
Roasted buffalo cauliflower on top adds just the right amount of heat. A cool vegan ranch drizzle balances it out. And the celery? That fresh crunch seals the deal.
This one’s a go-to when I want something hearty and satisfying, but still veggie-packed.
🥔 What You’ll Need
- 4 large russet potatoes, scrubbed and dried
- 1 head of cauliflower, chopped into bite-sized florets
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup buffalo sauce (I like Frank’s Red Hot)
- 1/3 cup vegan ranch dressing (store-bought or homemade)
- 2 celery stalks, thinly sliced
- Fresh parsley for garnish (optional)
💛 Why I Love This Recipe
This is one of those meals I come back to again and again. It’s bold, filling, and packed with texture.
- The buffalo cauliflower brings that crispy, spicy kick without being greasy
- It feels indulgent, but it’s mostly veggies
- The cool ranch drizzle ties everything together
- It’s a full meal stuffed into a potato—what’s not to love?
- It’s easy to double for a crowd
🍴 Servings + Cook Time
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
🔬 Why This Recipe Works (Quick Science)
- Starch in russet potatoes gives a fluffy interior perfect for stuffing.
- High oven heat crisps up the cauliflower without deep frying.
- Buffalo sauce + olive oil creates a caramelized coating on the cauliflower when roasted.
- Vegan ranch cools your palate after each spicy bite—perfect flavor balance.
📅 Meal Plan Ideas
- Lunch idea: Pack leftover potatoes for work—just keep ranch on the side.
- Dinner rotation: Serve it once a week with a side salad.
- Game day: Cut the cauliflower smaller and use as a topping for potato skins.
🚫 Common Mistakes
- Undercooking the potato – make sure it’s fork-tender before stuffing.
- Overcrowding the pan when roasting cauliflower—this makes it steam, not roast.
- Not drying the cauliflower—wet florets = soggy texture.
- Adding the buffalo sauce too early—wait until halfway through roasting for best results.
🍽️ What to Serve With
- Crisp romaine or kale salad with lemon vinaigrette
- Carrot sticks and extra ranch on the side
- Pickled onions or jalapeños for more zing
- Light soup like tomato basil
🍴 Tools You’ll Need
- Baking sheet
- Mixing bowls
- Aluminum foil or parchment
- Chef’s knife
- Cutting board
- Fork (for testing potato doneness)
- Spoon or squeeze bottle for ranch
🔄 Substitutions + Variations
- Potatoes: Try sweet potatoes for a sweeter base.
- Buffalo Sauce: Mild or hot depending on your spice level.
- Ranch: Use regular if you’re not vegan.
- Toppings: Add avocado or vegan cheese shreds.
⏲️ Make Ahead Tips
- Roast the cauliflower and bake the potatoes up to 2 days ahead.
- Store everything separately and reheat before assembling.
- Ranch can be made or bought ahead and lasts for up to a week in the fridge.
👨🍳 Instructions
1. Preheat the Oven + Prep Potatoes
Preheat oven to 425°F. Pierce potatoes with a fork, rub lightly with oil and salt (optional), and wrap in foil. Place on oven rack.
2. Roast the Potatoes
Bake potatoes for 50–60 minutes or until very tender. You can test with a fork—there should be no resistance.
3. Prep the Cauliflower
Toss cauliflower florets with olive oil, garlic powder, salt, and pepper in a large bowl.
4. Roast the Cauliflower
Spread the cauliflower on a baking sheet and roast for 20 minutes. Don’t overcrowd them.
5. Add Buffalo Sauce + Roast Again
After 20 minutes, toss the cauliflower with buffalo sauce and return to oven for 10–15 more minutes, until edges are golden and crisp.
6. Slice Celery and Prep Ranch
While the cauliflower finishes roasting, thinly slice celery and pour vegan ranch into a squeeze bottle or small bowl.
7. Assemble the Potatoes
Unwrap the baked potatoes and cut a deep slit down the middle. Fluff the insides with a fork, then top with roasted buffalo cauliflower, a drizzle of vegan ranch, sliced celery, and parsley if using.
🧊 Leftovers + Storage
- Store leftover components separately in airtight containers.
- Reheat cauliflower in the oven or air fryer to keep it crispy.
- Potatoes can be reheated in the microwave, then reassembled.
❓ FAQ
Can I make this less spicy?
Yes! Just use a milder buffalo sauce or cut it with melted vegan butter.
What’s the best potato to use?
Russet potatoes work best because they’re fluffy and big enough to stuff.
Can I make this in the air fryer?
Absolutely! The cauliflower gets even crispier. Just adjust cooking times slightly.
❤️ Wrap Up
If you’re craving something filling, a little spicy, and totally comforting—this is your new go-to. It’s one of those recipes that feels like takeout, but you made it yourself (and it’s mostly veggies!).
Give it a try and let me know how it turned out in the comments. I’d love to hear what toppings you added or any questions you have!