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Easy Vegan Loaded Baked Potato Recipe
Nothing can beat this vegan baked potato loaded with ingredients! My special trick gives a crisp outer layer with a buttery soft inside that is so fluffy it will melt in your mouth.
Course
Side Dish
Cuisine
American
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
5
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
5
minutes
minutes
Servings
4
Calories
180
kcal
Author
Sophia DeSantis
Ingredients
4
Russet potatoes
, see note
2
cloves
garlic
Drizzle of your favorite roasting oil
, I like olive oil (see note for oil free)
¼
teaspoon
sea salt
⅛
teaspoon
ground black pepper
Optional toppings:
Vegan sour cream
Dairy free cheese
Sliced green onions
Vegan butter
Vegan bacon
US Customary
-
Metric
Instructions
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!
Notes
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.
Nutrition
Calories:
180
kcal
|
Carbohydrates:
39
g
|
Protein:
5
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
141
mg
|
Potassium:
895
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
3
IU
|
Vitamin C:
13
mg
|
Calcium:
31
mg
|
Iron:
2
mg