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Entrees/ Recipes/ Sides/ Vegetarian Recipes

Green Goddess Baked Potatoes

Green Goddess Baked Potatoes

Green Goddess Baked Potatoes

Baked potatoes are a perfect blank slate. With their fluffy interior and fairly neutral flavor, there are so many different ways that you can go with them. While often used as a side, I’m a huge fan of turning them into my main dish. When stuffed with plenty of veggies, beans or even grains, they have such staying power and are great a way to switch up your normal dinner routine.

With spring weather officially here, these green goddess baked potatoes are a fun version for the season. Baked sweet potatoes are filled with plenty of slightly crisp broccoli florets and creamy chickpeas, before being topped with a zesty, herby dressing. Cozy yet light! And so gorgeously green for spring!

Green Goddess Baked Potatoes

Now, while sweet potatoes are a go-to at our house, you can absolutely use regular russet potatoes (or whatever you like) here instead. Depending on the size of the potatoes you are using, the roasting time may vary. You can check for doneness by inserting a sharp knife into the center – it should glide in easily and you shouldn’t feel any sort of resistance.

As for the green goddess dressing, this is a lightened up version of the original. We’re using tangy Greek yogurt and creamy avocado instead of mayo or sour cream. It’s packed with plenty of herbs as well as green onion, giving it so much flavor and freshness. It’s a great finishing touch for these baked potatoes, but is also pretty darn fantastic on salads or for dipping veggies!

If you are short on time during the week, you can prepare all the components for this meal in advance and store in separate containers in the refrigerator. Come dinner, all you’ll need to do is reheat and assemble.

Green Goddess Baked Potatoes

Green Goddess Baked Potatoes

Baked sweet potatoes topped with crisp broccoli, chickpeas and a lightened up version of green goddess dressing.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings


For the potatoes:

  • 4 medium sweet potatoes pierced with a fork
  • 1 1/2 tablespoons olive oil plus extra for rubbing
  • 1/2 small onion chopped
  • 2 cloves garlic minced
  • 3 1/2 cups bite-sized broccoli florets
  • 1 cup cooked or canned chickpeas rinsed
  • Salt and pepper to taste

For the dressing:

  • 1/2 cup diced ripe avocado
  • 1/4 cup plain Greek yogurt
  • 1/4 cup milk
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1/4 cup thinly sliced green onion
  • 1/4 cup loosely packed fresh parsley
  • 1/4 cup loosely packed fresh basil leaves
  • Salt and pepper to taste


For the potatoes:

  • Preheat the oven to 375ºF.
  • Rub the sweet potatoes lightly with olive oil, then wrap each individually in aluminum foil. Bake for about 60 minutes, or until tender (a knife should glide easily into the center without resistance).
  • Meanwhile, add the 1 1/2 tablespoons olive oil to a medium skillet set over medium heat. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Stir in the garlic and cook for 30 seconds, until fragrant. Add in the broccoli and cook for about 3 to 5 minutes, until crisp tender. Remove from the heat and stir in the chickpeas, salt and pepper.

For the dressing:

  • Add all of the ingredients for the dressing to the bowl of a food processor. Process until smooth, scraping down the bowl as needed. Add additional milk to smoothen the dressing if needed (or to thin it out to your liking).

To serve:

  • Slice the sweet potatoes in half lengthwise. Sprinkle each with some salt and pepper, then top with some of the filling and a generous amount of the dressing.
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  • Reply
    Emma {Emma's Little Kitchen}
    March 28, 2016 at 3:24 pm

    Yummy! Love this idea!

    • Reply
      Ashley Jennings
      March 29, 2016 at 2:53 pm

      Thanks Emma!

  • Reply
    Jenn - a traveling Wife
    March 29, 2016 at 9:04 am

    YUM – I love stuffing sweet potatoes. And you are right, they are such a blank slate.

    • Reply
      Ashley Jennings
      March 31, 2016 at 8:43 am

      Thanks Jenn!

  • Reply
    Robin Woodroof
    March 29, 2016 at 6:08 pm

    This sounds like dinner tonight but with asparagus. Thanks for the recipe.

    • Reply
      Ashley Jennings
      April 6, 2016 at 12:10 pm

      Thanks Robin! Hope you enjoyed!

  • Reply
    Erin @ The Spiffy Cookie
    April 7, 2016 at 8:26 am

    Made these last night with my friend after a hard workout and they were devoured! We had them baking in the oven while we worked out and then the prep after that was easy peasy! One of us made the sauce while the other cooked the stuffing. So very much looking forward to the leftovers.

    • Reply
      Ashley Jennings
      April 11, 2016 at 10:59 am

      Yay! I’m so happy to hear it! So glad you enjoyed them Erin!!

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