Loaded Vegan Baked Potato

You’re gonna love this Vegan Baked Potato recipe! Not only is it easy and nutritious, loaded vegan baked potatoes are so satisfying too! Make the perfect baked potato with a crispy, seasoned potato crust and fluffy, tender insides! Also, see all my favorite vegan potato toppings too!

A vegan baked potato sits on a plate with steamed broccoli and loaded toppings. Another plate with a potato is behind it.

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.

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.

These are the ingredients for vegetarian loaded baked potatoes:

  • russet potatoes
  • vegetarian chili
  • vegetable broth
  • vegan butter
  • chopped green onion
  • vegan shredded cheddar cheese
  • vegan sour cream
  • veggie bacon (or vegan bacon bits).  

Step One: Bake the Potatoes

The best vegetarian baked potato recipes begin with washing each potato and 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!

Four potatoes have been picked with a fork, covered with oil, and seasoned with salt and pepper. They are sitting on a cutting board.

Now, I’m showing you two different ways to make these potatoes.

Microwave 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. After the potatoes are done, allow them to sit in the microwave to cool or use oven mitts to remove them from the oven.

Either way, the potatoes will need to cool 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.

Oven Baked Potatoes

To cook potatoes in the oven, preheat oven to 375F, and place prepared potatoes in the oven and bake for one to one and a half hours, until the potatoes are tender.

Vegan Baked Potato Toppings

Here are the vegan toppings for baked potatoes that I’m recommending: veggie chili, vegan sour cream, and vegan cheese.

While the potatoes are cooking, get the veggie chili ready. If you haven’t already prepard 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.

You’ll also want to set out some vegan butter and vegan cheddar shreds.

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 the vegetarian chili, green onion, and shredded vegan cheese. Place potatoes back in the microwave and cook for 1 – 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.

Vegan Add-ins

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 Alfred 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 veggie bacon crumbles
  • Chop up some green onions and add those to your baked potatoes!

Having a party? Make a vegan baked potato bar and have several of these toppings available for your guests to customize Whatever toppings you use, these vegan stuffed potatoes are delicious!

Looking down on a plate with a vegan baked potato with lots of toppings and steamed broccoli on the side.

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A loaded vegan baked potato sits on a plate with steamed broccoli all around it.

Loaded Vegan Baked Potatoes

These Loaded Vegan Baked Potatoes are comfort food at its very best! This filing potato recipe will satisfy your best cravings!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Baked Potatoes, Loaded Baked Potatoes
Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time: 5 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 388kcal
Author: Marly


  • 4 large russet potatoes washed
  • 1 tablespoon olive oil
  • 2 cups vegan chili
  • 2 tablespoons vegan butter
  • 1/2 cup vegetable broth
  • 1 tablespoon green onion finely chopped
  • 1 cup vegan cheddar shreds
  • 1 cup vegan sour cream
  • 4 teaspoons vegan bacon bits


  • Preheat oven to 375°F.
  • Wash and dry potatoes, then prick each with a fork a several of 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 several minutes before they are cool enough to touch.
  • Oven Baked Potatoes: Preheat  oven to 375F. Place prepared potatoes in the oven and bake for 60 – 75 minutes, until the potatoes are fork tender.
  • Use oven mits to remove potatoes from 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 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.
Nutrition Facts
Loaded Vegan Baked Potatoes
Amount Per Serving
Calories 388 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g15%
Sodium 596mg25%
Potassium 797mg23%
Carbohydrates 56g19%
Fiber 5g20%
Sugar 4g4%
Protein 10g20%
Vitamin A 230IU5%
Vitamin C 11.3mg14%
Calcium 56mg6%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

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.


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