This vegan-loaded baked potato is bursting with delicious flavors!
- 3 Large Russet Potatoes
- 6 Slices of Hooray Bacon
- 1 Bag of Violife Cheddar Shreds
- 1 Tub of Kite Hill Sour Cream
- Vegan Butter of your choice
- Salt & Pepper
- Oil for Cooking I recommend avocado oil or olive oil
Prep one. Start by preheating your oven to 425 degrees Fahrenheit. Find a glass baking dish or any oven-safe baking dish/tray and set it aside
Prep two. Wash your potatoes and pat them dry with a towel. Poke all sides of your potatoes with a fork and then place your potatoes in your oven-safe dish to oil/salt the whole thing.
Bake the potato. Place your dish in the oven. Depending on the size of your potatoes it can take anywhere from 40-60mins to fully cook. You can test whether or not they have finished cooking by piercing the potato with a fork. If the fork easily goes through, they’re done. From my experience, I would say 50 minutes is enough time.
Cut the chives. Since we have some downtime, we are going to cut up some chives with scissors in a small side dish. Put in the fridge for a later time.
Rest potatoes. Take your potatoes out of the oven and let them rest. (They should be piping hot.)
Cook the bacon Now, heat up a large non-stick pan* over medium heat. Once the pan is pre-heated, add 6 strips of your Hooray bacon. The Hooray bacon cooks quickly. After many tests, I’ve found that bacon is best when only cooked for 30 seconds on each side. Let it rest for 1 minute, cut the bacon into squares, and set it aside.
Cut the potatoes. Grab a large bowl, knife, fork, and your potatoes. At the top of your potato in the middle, you are going to cut out a rectangle shape. With a fork dig out the inside of all your potato and put it into your bowl. (Drag the fork back and forth a few times to really get in there.)
Stuff the potatoes. Add vegan butter, salt, and pepper into your bowl and mix. Once you’ve seasoned your potatoes to your liking we can now add some of our vegan bacon and vegan cheese into the mix. Once you have finished mixing that we are going to add the filling back into the skins of our potatoes. Layer some more vegan cheese on top of them and bake for another 3 minutes
Assemble. Plate your potatoes and garnish with a dollop of Kite Hill vegan sour cream, chives, more plant-based bacon, and pepper. Dig right in enjoy and let the flavor melt you away!
If you want to elevate this vegan-loaded baked potato you can add broccoli. You would steam your broccoli and add it to the step that says “Stuff the potatoes”.
I prefer gold Yukon potatoes but the skin does not hold as well so I would refrain from using it in this recipe. (Unless you turn this into a casserole)
You can enjoy this Vegan Loaded Baked Potato on its own or have it act as a side to a meal.
Lastly, to ensure your taste buds have a blast, I highly recommend using the ingredients I used above.