Vegan Loaded Baked Potato Recipe

This Vegan Loaded Baked Potato Recipe fills the tummies of 4 people.

As a vegan, you may or may not miss those oven-baked potatoes filled with sour cream, lots of cheese, onions, and bacon (ew, lol, my stomach hurts just thinking about it). So let’s give this traditional baked potato recipe a vegan twist, shall we?! The prep time for this meal is 10 min. and the cook time is 20 minutes of active time and 70 min of inactive time.

Video Overview

Ingredients below to make this Vegan Filled Baked Potato Recipe:

• 4 large russet potatoes
• Olive oil spray
• 2 tbsp. of vegan butter, softened
• ½ cup of unsweetened non-dairy milk
• 1 tsp. of dried thyme
• 1 tsp. of dried parsley
• 1 tsp. of onion powder
• 1 tsp. of garlic powder
• Salt and pepper to taste
• ¾ cup of chopped green onions
• Daiya Imitation Cheddar Style Shreds OR make your own vegan cheese, we found an awesome recipe here!
• Follow Your Heart Vegan Gourmet Sour Cream Dairy Alternative OR make your own vegan sour cream! There is a great recipe we found here!
• Vegan bacon – buy crumbles or cut bacon strips into crumbles

Instructions below to make this Vegan Filled Baked Potato Recipe:

Preheat your oven to 400°F and line your baking sheet with parchment paper, set aside. Stab all 4 russet potatoes with a fork, about four times on each side to create holes for steam to escape while cooking. Spray the potatoes with olive oil and then place them on the baking sheet. Bake at 400°F for 60 minutes and then remove from the oven and let them cool. After removing the potatoes, reduce the heat to 350°F.

*If you’re choosing to make your own sour cream and/or cheddar cheese. Do that while you’re potatoes are cooking (or do it in advance).

When your potatoes are cooled enough to touch, slice the potatoes in half lengthwise (if you realize that you forgot to get large potatoes then just make a deep slit in the potato instead of cutting in half). Spoon out the insides of each half potato into a medium to large bowl. *Make sure to leave enough potato inside so that the potato skin can hold its shape.

Mash the potatoes that are in the bowl until mostly smooth with small chunks. Next, add your softened butter, non-dairy milk, thyme, onion powder, parsley, garlic powder, salt, and pepper and stir until just combined. Next, add a ½ cup of the green onions into the mixture.

Take the potato mixture and scoop it back into the hollowed-out potato skins. Return the potatoes back to the oven and bake for another 15 minutes. Sprinkle vegan cheese over potatoes and let cook another 5 min.

Remove from the oven. Add a dollop of vegan sour cream, sprinkle some bacon crumbles, and then the remaining green onions. Serve immediately. Enjoy!

Who said dairy eaters have all the fun? 😉