You’re gonna love this vegan baked potatoes recipe! Not only is it easy and nutritious, but baked potatoes are also satisfying too. Make the perfect baked potato with a crispy, seasoned potato crust and fluffy, tender insides.
I learned after my sister did a DNA test that we are over 50% Scottish. This, I’ve decided, is the reason I’m so in love with potatoes. There’s no shortage of vegan potato recipes here, including Vegan Scalloped Potatoes.
But to me, there’s nothing like Vegan Baked Potato recipes. Before I met my husband, I used to make baked potatoes for dinner almost every day. Throw in some steamed broccoli and add some vegan cheese and sour cream and you’ve got yourself a feast!
I’m like Forrest Gump when it comes to potatoes. I can eat them fried, boiled, baked, scalloped, twice baked, and many other ways.
But loaded with all these great ingredients? This has to be my absolute favorite…at least for the moment.
Why This Recipe is a Winner
- Piercing the skin of a potato with a fork helps steam escape, helping to draw moisture out of the potato as it bakes
- Coating potatoes with oil and baking at a higher temperature creates a crustier, undeniably delicious skin
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Potatoes — You’ll need 4 large russet potatoes for this dish.
- Vegetarian chili — You can use canned vegetable chili, but why not make this super easy vegan chili yourself!
- Vegetable broth — Some vegetable broths are not very good. I recommend using Better than Bouillon Vegetarian combined with water to create a consistently high-quality broth.
- Vegan butter — Use your favorite dairy-free butter or margarine for this recipe.
- Green onion — You’ll need one or two green onion stalks.
- Vegan cheese — There are a variety of vegan cheeses available these days. We use either Daiya or Follow Your Heart Cheddar Cheese on these vegan potatoes.
- Vegan sour cream — You can find vegan sour cream at health food stores, most major grocery store chains and even places like Target and Walmart. You can substitute cashew cream or plain vegan yogurt (unsweetened).
- Veggie bacon — You can use store-bought veggie bacon or substitute vegan bacon bits (most of them are accidentally vegan), tempeh bacon, or bacon-flavored almonds.
What Potatoes Are Best for Baked Potatoes?
Russet potatoes are a preferred choice for baked potatoes because of their starchy, firm texture, and low moisture content. This means they’ll create baked potatoes that are light and fluffy with a crispy crust (when prepared correctly). Red potatoes and Yukon Gold have a higher moisture content that can yield dense potatoes. They may work in a pinch, but your go-to potato should be the russet. You can speed up the baking time of a russet by poking a metal skewer through the center. Use tongs to squeeze your potato to test whether they’re done. If they yield, your potatoes are done baking.
How to Make Loaded Vegan Baked Potatoes
The trick to this recipe is baking the potatoes to get a nice, crispy, flavorful crust. I’m providing a microwave option as well, but oven baked is by far the best. Of course, you’ll also want to use baked potato toppings vegan.
- Prepare the potatoes by washing and patting them dry. Then prick each with a fork.
- Place potatoes in the oven and bake for 60 to 75 minutes, until the potatoes are tender.
- Heat vegan chili in the microwave or stovetop until warmed through
- Cut a vertical line on top of each slightly cooled potato.
- Gently mash vegan butter and vegetable broth into the potato flesh.
- Add heated chili, green onion, vegan sour cream, and shredded vegan cheese.
- Place potatoes on a plate and microwave them until the cheese is melted.
Step One: Bake the Potatoes
Wash and dry each potato, piercing it with a fork a few times.
I love this tip from America’s Test Kitchen on soaking potatoes in a salt brine before baking.
Here are two different ways to cook the potatoes:
To cook potatoes in a microwave,
- Place the prepared potatoes in the microwave and cook for 10 minutes.
- Use tongs to flip the potatoes and cook for another 5 minutes.
- Use a fork to see if the center is tender enough. If not, cook in two-to-three-minute increments until done.
- Allow cooked potatoes to sit in the microwave to cool or use oven mitts to remove them.
- Either way, the potatoes will need to sit for several minutes before they’re cool enough to touch.
Please note that the microwave method of cooking potatoes will not result in a crispy potato crust. But it will result in a quick baked potato!
Quick Fix Tip
Many microwaves include a potato setting. This can be a great way of cooking potatoes in a microwave. You can also cook potatoes half-way in the microwave and then transfer them to the heated oven to finish baking and get a crispy crust.
Oven Baked Potatoes
To cook potatoes in the oven,
- Place the prepared potatoes in the heated oven directly on the racks.
- Bake for 60 to 75 minutes, until tender.
- Use tongs to remove potatoes and allow them to set until cool enough to handle.
Vegan Baked Potato Toppings
Here are the vegan toppings for baked potatoes that I’m recommending: veggie chili, vegan sour cream, and vegan cheese.
- Prepare the Chili — While the potatoes are cooking, get the veggie chili ready. If you haven’t already prepared it, my Vegan Chili recipe is easy and comes together in minutes. Whatever veggie chili you’re using, transfer it to a microwave-safe bowl and cook for one to two minutes, until heated through.
- Set out some vegan butter and vegan cheddar shreds so that they come to room temperature.
- Once the potatoes are done and cool enough to handle, cut them down the middle.
- Put a little bit of vegan butter and pour a little vegetable broth inside each potato. Use a fork to gently “mash” the broth and potato into the potato flesh.
- Top each potato with vegetarian chili, green onion, and shredded vegan cheese.
- Place potatoes in the microwave and cook for 1 to 2 minutes until the cheese is melted. For a nice change of pace, sometimes I’ll add some vegan cream cheese, too.
- Finish by topping with vegan sour cream and, if desired, vegetarian bacon bits.
Look, it’s easy to make your baked potato vegan. It all comes down to have the best vegan add-ins. Here are some other great vegan stuffed baked potatoes toppings you will want to consider either as add-ins or in place of the other toppings suggested here:
- Add up to a 1/2 cup of black beans per potato
- Vegan Alfredo sauce is amazing drizzled over a baked potato
- Add Steamed Broccoli and then drizzle the potatoes with vegan broccoli soup. It’s amazing!
- Add some tempeh bacon crumbles
- Chopped green onions.
Having a party? Make a vegan baked potato bar and have several of these toppings available for your guests to customize their own potatoes. Whatever toppings you use, these vegan stuffed potatoes are delicious!
More Vegan Potato Recipes
Loaded Vegan Baked Potatoes
- Preheat oven to 375°F.
- Wash and dry potatoes, then prick each with a fork several times (around 6 pricks per potato)
- Microwave Baked Potatoes: Place prepared potatoes in a microwave and either use the baked potato setting on your microwave or cook for 10 minutes. Use tongs to turn potatoes and cook for 5 additional minutes. Use a fork to see if the center is tender enough. If not, cook in two-to-three-minute increments until done. Leave potatoes in the microwave to cool or use oven mitts to remove the hot potatoes. They will need to cool for several minutes before they are cool enough to touch.
- Oven-Baked Potatoes: Preheat oven to 375°F. Place prepared potatoes in the oven and bake for 60 to 75 minutes, until the potatoes are fork-tender.
- Use oven mitts to remove potatoes from the oven. Set aside to cool slightly.
- Pour the vegan chili in a microwave-safe bowl and heat for a minute or two until warmed through
- Once the potatoes are done and have cooled enough to handle, use a fork to make a dotted vertical line on top of each potato. Press in the sides together to open the potatoes. Use the fork to push the potato flesh up and out.
- Place a little bit of vegan butter and some vegetable broth on the inside of each cut potato. Use a fork to gently "mash" the broth and butter into the potato flesh a bit. This step makes the potato flesh fluffier and moist.
- Top each potato with warmed vegetarian chili, green onion, vegan sour cream, and shredded vegan cheese. Place potatoes on a plate and microwave them in 30-second to 1-minute increments until the cheese has melted.
- Finish by topping with vegetarian bacon bits, if desired.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2013 and was updated to include new photos, new text, and an updated recipe in 2021.