Vegan Loaded Baked Potato Recipe (Steakhouse Style)
Make a vegan-loaded baked potato steakhouse style with a perfectly salted, crispy skin, fluffy interior, and all your favorite toppings, including butter, sour cream, green onions, and bacon bits! This recipe mirrors what you'd find at a steakhouse but made with plant-based alternatives.
Servings: 4 Loaded Baked Potatoes
Calories: 323kcal
Ingredients
- 4 large russet potatoes
- 1 tablespoon Olive oil
- ¼ cup vegan butter
- ¼ cup vegan sour cream
- ¼ cup freshly chopped chives
- 2 green onions thinly sliced
- ¾ cup shredded vegan cheese
- Kosher salt
Instructions
- Preheat your oven temperature to 400°F (200°C)
- Thoroughly wash and scrub the potatoes, then dry them completely.
- Using a fork, poke each potato about 3 - 4 times. Then, rub the potatoes with olive oil and lightly sprinkle them with kosher salt. Place the potatoes on a baking sheet and set it in the center of the oven rack.
- Bake the potatoes for 1 hour, or until they are extremely soft, fork-tender, and the skin is crispy. Note: Baking time may vary based on the size of the potatoes. Smaller potatoes typically cook faster, whereas larger ones may require up to 75 minutes.
- Once baked, make lengthwise slits on the top of each potato. Add a desired amount of vegan butter, sour cream, chives, and vegan cheese.
Notes
How to store and reheat your baked potato: Let it cool to room temperature, place it in an airtight container, and refrigerate for 3-5 days. The longer the potato is stored, the more it will lose its crisp exterior. Freezing a baked potato is not recommended.
Nutrition
Calories: 323kcal | Carbohydrates: 43g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 174mg | Potassium: 909mg | Fiber: 3g | Sugar: 2g | Vitamin A: 601IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 2mg