If you’re a fan of creamy, crispy baked potatoes and crave bold flavors, this one’s for you. These Thai Peanut Baked Potatoes are easy to throw together but taste like your favorite takeout.
I love making this on weeknights when I want something comforting but a little different. The peanut sauce is creamy and spicy, the veggies are fresh and colorful, and the crunchy peanuts + cilantro take it over the top.
🍽️ Servings & Cook Time
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Why I Love This Recipe
This one’s close to my heart. I came up with it after craving Thai takeout but not wanting to spend the money (or wait an hour). Potatoes are such a cozy food, but topping them with peanut sauce and crunchy veggies turns them into something totally fresh.
Here’s why you’ll love it:
- Creamy, crispy, salty, sweet, and spicy — all the flavors balance perfectly.
- It’s a budget-friendly meal that still feels special.
- Totally customizable with the veggies or protein you love.
- The peanut sauce alone is good enough to drizzle on everything in your fridge.
What You’ll Need
- 4 large russet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (optional, for heat)
- 1/4 cup warm water (to thin the sauce)
- 1/3 cup roasted peanuts, crushed
- 1/4 cup fresh cilantro, chopped
- Kosher salt and black pepper, to taste
Pro Tips
- Poke the potatoes a few times with a fork so they don’t explode in the oven.
- Make the peanut sauce ahead of time to save a step during dinner rush.
- Don’t overcook the veggies — you want them tender-crisp for the best texture.
- Let each person build their own potato with their favorite toppings.
- Want extra crunch? Toss in some shredded cabbage or bean sprouts.
Tools You’ll Need
- Large baking tray
- Small sauté pan
- Mixing bowls
- Whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Fork for testing potato doneness
Substitutions & Variations
- Swap almond butter for peanut butter.
- Use tamari for gluten-free.
- Add tofu, shredded chicken, or shrimp for protein.
- Sub sweet potatoes for russets for a sweeter twist.
- Toss in snap peas, mushrooms, or baby spinach for different veggies.
Make Ahead Tips
- Bake the potatoes earlier in the day, then reheat before assembling.
- The peanut sauce lasts 4–5 days in the fridge.
- Slice veggies ahead and store them in airtight containers.
How to Make Thai Peanut Baked Potatoes
Step 1: Bake the Potatoes
Scrub the potatoes, dry them well, and prick them a few times with a fork. Rub them lightly with olive oil, sprinkle with kosher salt, and bake at 400°F for 50–60 minutes, until fork-tender and crispy on the outside.
Step 2: Make the Peanut Sauce
In a mixing bowl, whisk together creamy peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, sriracha, and warm water until smooth and creamy. Adjust consistency with more warm water if needed.
Step 3: Sauté the Veggies
Heat a small sauté pan over medium heat. Add olive oil, then sauté the sliced red bell pepper, broccoli florets, and julienned carrot for 4–5 minutes, stirring occasionally, until veggies are bright and slightly tender but still crisp. Season with a pinch of salt and pepper.
Step 4: Build the Potatoes
Slice each baked potato down the center and gently fluff the insides with a fork. Spoon sautéed veggies inside, drizzle generously with peanut sauce, and top with crushed roasted peanuts and fresh chopped cilantro.
Tips for Leftovers & Storage
- Store leftover potatoes and toppings separately.
- Potatoes: refrigerate in an airtight container for up to 4 days. Reheat in the oven or microwave.
- Peanut sauce: keep in a jar in the fridge for 4–5 days.
Why This Recipe Works (Quick Science)
Baked potatoes give you that perfect crispy skin with a soft, fluffy interior thanks to dry heat cooking. The peanut sauce is an emulsion of fat (peanut butter + sesame oil) and liquid (soy sauce + vinegar + water), making it creamy and smooth. Stir-frying the veggies quickly keeps them tender-crisp and vibrant, not mushy.
Macros (Per Serving, estimated)
- Calories: ~450
- Protein: ~12g
- Fat: ~18g
- Carbs: ~52g
- Fiber: ~7g
Meal Plan Ideas
- Lunch: Make extra potatoes and reheat them the next day.
- Meal Prep: Keep components separate for a mix-and-match bowl later in the week.
- Dinner Party: Set out a baked potato bar with all the toppings for guests.
Common Mistakes
- Overcooking the veggies until mushy. Keep them crisp!
- Forgetting to poke holes in the potatoes (they can burst in the oven).
- Making the peanut sauce too thick — thin it out with warm water until pourable.
- Skimping on salt for the potatoes. A little seasoning brings it all together.
What to Serve With
- Thai cucumber salad for something fresh and cool.
- Steamed jasmine rice if you’re feeding hungry eaters.
- Iced green tea or Thai iced tea for a fun drink pairing.
FAQ
Q: Can I use sweet potatoes instead?
A: Absolutely! They’ll be sweeter but still taste amazing with peanut sauce.
Q: Can I make this nut-free?
A: Yes! Try sunflower seed butter and top with roasted sunflower seeds.
Q: How spicy is this?
A: Totally up to you. Add more or less sriracha to control the heat.
Q: Do I have to sauté the veggies?
A: You could roast them instead, but sautéing keeps them crisp and fresh.
Wrap It Up
Hope you give these Thai Peanut Baked Potatoes a try soon. They’re cozy, bold, and simple to make — just the kind of meal that makes you feel like a kitchen rockstar. Leave a comment and let me know how yours turned out or if you have any questions. Can’t wait to hear what you think!