Imagine sinking your fork into a perfectly crispy-skinned potato, bursting with creamy vegan cheese, smoky tempeh bacon, and fresh green onions - a plant-based masterpiece that proves vegan cuisine is anything but boring! This Vegan Loaded Baked Potato recipe transforms a classic comfort food into a mouthwatering dish that will satisfy vegans and non-vegans alike, delivering incredible flavor and texture in every single bite.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 cup vegan sour cream
- 1 cup shredded vegan cheese
- 1/2 cup chopped green onions
- 1/2 cup cooked and crumbled tempeh or vegan bacon
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Thoroughly wash the russet potatoes and pat them dry with a clean kitchen towel.
- Using a fork, pierce each potato multiple times around its surface to allow steam to escape during baking. This prevents the potatoes from potentially exploding in the oven.
- Rub each potato with a light coating of olive oil and sprinkle with salt. This will help create a crispy skin and enhance the potato's flavor.
- Place the potatoes directly on the middle oven rack and bake for 45-50 minutes. The potatoes are done when they feel soft when gently squeezed and the skin is crisp and golden brown.
- While potatoes are baking, prepare the tempeh bacon by crumbling and sautéing in a pan until crisp and golden. If using store-bought vegan bacon, follow package instructions for preparation.
- Once potatoes are fully cooked, remove from oven and let rest for 5 minutes to cool slightly.
- Carefully slice each potato lengthwise, creating a deep split. Gently press the sides to create a fluffy interior.
- Top each potato with generous amounts of vegan sour cream, shredded vegan cheese, crumbled tempeh bacon, and chopped green onions.
- Season with additional salt and freshly ground black pepper to taste.
- Serve immediately while the potatoes are still hot and the vegan cheese is melting.
Tips
- • Choose large, uniform russet potatoes for the best baking results • Always pierce potatoes before baking to prevent potential oven explosions • Ensure olive oil coating is light and even for the crispiest skin • For extra crispiness, consider briefly broiling the topped potatoes for 2-3 minutes • Use high-quality vegan cheese and sour cream for maximum flavor • Let potatoes rest for 5 minutes after baking to achieve the perfect fluffy interior • Experiment with additional toppings like vegan bacon bits, chives, or dairy-free ranch for variety
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 15g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 0mg
