Who doesn’t love a giant, awesome, loaded up baked potato? Vegan or not, it is just pure perfection. Today I give you my version of THE BEST Loaded Vegan Baked Potato! An air-fried or oven-baked potato loaded up with dairy-free sour cream, rice paper bacon, and cheese! YUM!
Tara’s Tips For Making
THE BEST Loaded Vegan Baked Potato:
The Potato
- choose a larger size, intact, fresh russet potato.
- scrub the potato really well to remove any dirt or debris.
- pierce with a fork a few times.
- rub with oil or butter + sprinkle some course sea salt on the skin.
- air fry at 400 degrees for 20 minutes, flip over + cook another 20 minutes.
- oven bake in a 425 degree oven for 45-60 minutes
- microwave for 5 minutes on high, flip over, microwave another 5 minutes
- no matter how you cook it, your potato is done when you can easily pierce it with a fork.
Sour Cream
- make your own! Silken Tofu Sour Cream Recipe right here!
- if you eat dairy then go with dairy sour cream, if not, there are lots of dairy-free versions widely available in grocery stores.
Bacon Bits
- you wouldn’t be here if you ate real bacon, but every good loaded baked potato needs bac’n on top!
- here are your options: Tempeh BLT or Vegan Rice Paper Bacon .
- I prefer the rice paper bacon on these, you can crumble it into little pieces and YUM!
Load it up!
- first, cook your potato.
- second, cut it straight down the middle.
- third, give each side a little squeeze to maximize the space for the good stuff.
- finally, spread on the butter, then sprinkle the cheese, dollop on your sour cream, crumble on the bacon bits, ready!
What to Eat With The Best Loaded Began Baked Potato:
Easy Black Bean Oat Burger
Instant Pot Sweet Potato Corn Chowder
The Best Loaded Vegan Baked Potato
This recipe for the best loaded vegan baked potato is SO easy + SO perfect! Options to cook in the oven, microwave, or air fryer.
Ingredients
- 2 large russet potatoes
- Olive oil spray or vegan butter
- 2 tbsp vegan or dairy butter
- 1/2 cup shredded vegan cheese (I used Daiya)
- 2 tbsp vegan sour cream (see body of post for homemade vegan sour cream recipe)
- 2 tbsp crumbled vegan bacon bits (store-bought or homemade, see body of post for rice paper bacon recipe)
- Coarse sea salt + pepper to taste
Directions
- Step 1 Scrub each potato really well to remove any dirt or debris.
- Step 2 Pierce potatoes with a fork a few times.
- Step 3 Rub with oil or butter + sprinkle some course sea salt on the skin.
- Step 4 Cook potato in air fryer, oven, or microwave:
- Step 5 air fry at 400 degrees for 20 minutes, flip over + cook another 20 minutes.
- Step 6 oven bake in a 425 degree oven for 45-60 minutes
- Step 7 microwave for 5 minutes on high, flip over, microwave another 5 minutes.
- Step 8 No matter how you cook them, your potatoes are done when you can easily pierce them with a fork.
- Step 9 When done cooking your potatoes, carefully transfer to a bowl, cut each one straight down the middle, give the sides a little squeeze to maximize the opening for the toppings. Finally, spread 1 tbsp butter on each potato, then sprinkle 1/4 cup cheese on each, dollop 1 tbsp of sour cream on top of the cheese (more to taste), crumble 1 tsp of the bacon bits on top of the sour cream, add salt and pepper to taste, ready!
- Step 10 Note: See body of post for links to rice paper bacon and dairy free sour cream recipes.
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