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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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings 8
Calories 388kcal


  • 4 large russet potatoes washed
  • 1 tablespoon olive oil
  • 2 cups vegan chili
  • 2 tablespoons vegan butter
  • ½ 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 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.


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