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!
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings 8 servings
- 4 large russet potatoes
- 15 ounce can vegetarian 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
Wash and dry potatoes, then prick each with a fork a few of times.
Microwave Baked Potatoes: Place prepared potatoes in a microwave and cook for 10 minutes. Use a fork to see if the center is tender enough. If not, cook in two-to-three-minute increments until done.
Oven Baked Potatoes: Preheat oven to 350F. Place prepared potatoes in the oven and bake for one to one and a half hours, until the potatoes are tender. (Note: wrap potatoes in foil or coat with olive oil for tastier potato skins.)
Pour the can of vegetarian chili in a microwave-safe bowl and heat for a minute or two until the ingredients are good and warm.
Once the potatoes are done, and have cooled enough for you to handle, cut them down the middle and pull them open just a bit.
Place a little bit of vegan butter and some vegetable broth on the inside of each cut potato. Use a fork to mash the broth and butter into the potato flesh. This step makes the potato flesh fluffier and moist.
Top each potato with the vegetarian chili, green onion, and shredded vegan cheese. Place potatoes on a plate and microwave them (or place them on a pan and bake them) until the cheese has melted.
Finish by topping with vegan sour cream and, if desired, vegetarian bacon bits.
Calories: 388kcal | Carbohydrates: 56g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Sodium: 596mg | Potassium: 797mg | Fiber: 5g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 11.3mg | Calcium: 56mg | Iron: 2.5mg