This vegan baked potato is hands down the best. With a crisp outer layer and buttery soft center you will be blown away!
I have tried baking potatoes in so many ways. On a pan with parchment, wrapped in foil, in a baking dish, but this method has proven to be the best over and over. The crisp outer skin and soft buttery like center is amazing!
There’s nothing like a classic loaded baked potato, I definitely had them in mind when creating my Creamy Vegan Potato Soup! They’re both so good topped with vegan bacon, plant-based cheese, and fresh green onions. Serve these potatoes for an easy lunch, or pair them with soup or a salad for a tasty dinner the whole family will actually eat!
In order to make the potato you will need the following ingredients:
To make a classic loaded baked potato, make sure to have the following toppings on hand:
How to Make a Vegan Baked Potato
This vegan loaded baked potato is so amazing, and amazingly easy to make! Here are the steps to take:
- Poke holes in a cleaned and dried potato. Rub with garlic, oil, salt, and pepper then bake.
- Cut open the potato and start loading with butter.
- Next add the cheese.
- Add a dollop of sour cream.
- Garnish with bacon and green onions.
- Dig in!
If you’d like to switch things up from the classic loaded baked potato, try out these other vegan topping options:
- Cheese sauce or alfredo sauce with broccoli.
- BBQ Sauce with vegan pulled pork.
- Pizza sauce with vegan meatballs and Parmesan or ricotta.
- Nacho cheese sauce with jalapeños and lentil walnut taco meat.
- Mushroom carnitas topped with tomatillo salsa and guacamole.
Tips and tricks
Make sure to check out these helpful hints before making your vegan baked potatoes:
- Russet potatoes give the fluffiest results, but you can use any potato variety you prefer. The cook time will need to be adjusted if there is a difference in size.
- You can skip using the oil but the finished product will not be as rich and moist. If you’re skipping the oil, try coating in broth as a substitute.
- Place the potato directly on the oven rack, but make sure to put a baking sheet or tin foil underneath to catch any drippings.
- Test for doneness by gently pushing a knife or fork into the potato, it should glide easily to the center once tender.
- Bake the potatoes ahead of time for quick dinners! Simply reheat and add the toppings.
- Store baked potatoes in an airtight container in the refrigerator for up to 3-5 days.
- The cooked potatoes can be frozen as well, but the longer they are frozen the more the taste and texture will deteriorate. Tightly seal the potatoes before freezing.
- To reheat, allow the potatoes to come back to room temp and bake in a 350°F oven until warmed though. You can also quickly microwave them.
You certainly can! Potatoes are a great staple to have on hand when on a plant-based diet. They’re filling, nutritious, and versatile!
There are so many good options! There are vegan butters available, oils, sauces, dressing, etc! Load it up with different flavors each time. See above for more detailed information.
It is not necessary to wrap a potato in foil. In fact, if you want a crispy outer skin and fluffy interior you want to avoid wrapping it in foil.
Vegan Recipes to Serve with Baked Potatoes
Baked potatoes make a great side dish to go along with soups and salads. Try pairing your loaded baked potato with any of these plant-based recipes:
- Lemon Kale Salad
- Caesar Salad
- Greek Farro Salad
- Vegan Sausage Kale and White Bean Soup
- Greek Lentil Soup
- Tomato Chickpea Stew
- Vegan Chicken Noodle Soup
- Healthy Tomato Soup
Amazing Vegan Loaded Baked Potato
- Preheat the oven to 350 F/ 175 C
- Clean the potatoes and rub them dry. Use a knife or fork to poke holes in them.
- Cut the garlic cloves in half and rub them all over the potatoes.
- Drizzle with oil, salt and pepper and rub all over.
- Place on the rack of the oven, put a baking sheet or tin foil underneath to catch any drippings.
- Bake for 60-75 minutes, depending on size, until soft to the touch.
- Cut open and top with toppings of choice!
- You can use any potatoes you want but Russet give the fluffiest result.
- If you are oil free you can skip this but the end result won’t be as rich and moist. You can also try and use broth to get some moisture in there.
- Nutrition facts are for main recipe only.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.