Last Updated on November 27, 2022
Vegan Baked Potato is my favorite comfort food. Vegan loaded twice-baked Potatoes with jacket, filled with vegan baked potato toppings. It’s a total game changer for cooking spuds!
Vegan Baked Potato
Vegan twice baked jacket potatoes stuffed with vegan baked potato toppings like tofu sour cream, vegan bacon bits, diced bell peppers and topped with vegan grated cheese.
The taste is absolutely amazing, savory, cheesy, and gluten free! This recipe can also be made in an air fryer when you don’t have time to preheat the oven. This is definitely one of my favorite vegan potato recipes like Vegan Scallop Potatoes, Air Fryer Smashed Potatoes.😋
Vegan Twice Baked Loaded Potatoes (Stuffed Potatoes)
A baked potato is sometimes called a jacket potato. In fact, the potato skin has more nutrients (fiber, iron, vitamin B3…etc.) than the potato flesh.
Potatoes with skin wrapped in parchment paper and covered in foil. First bake at 356°F/180°C for 45-60 minutes (depending on the size of potatoes) until the flesh is soft. Cut open, add our vegan toppings, and bake a second time around 20-25minutes until golden and crispy. The potatoes look absolutely delicious and appetising
Vegan Baked Potato Recipe
- Potatoes– Any starchy type potatoes will work for baked potatoes ( Russet, Maris Pepper, King Edwards, Royal Blue, Sebago…etc). Choose medium size around 8oz/300g each. If too big, takes too long to cook; too small, not enough space to load up the toppings.
baked potato vegan toppings
These are my favorite toppings:
- Dairy Free Sour Cream (Tofu Sour Cream) – I love my homemade tofu sour cream recipe for an easy and delicious sour cream substitute. However, you can also use store-bought vegan sour cream if you like.
- Vegan Bacon Bits – I like my homemade vegan bacon bits because they’re super easy to make at home. You could use store-bought vegan bacon if you like.
- Red and Green Pepper- deseeded and small diced.
- Vegan Grated Cheese
How to Make
- Preheat the oven to 356°F/180°C. The four potatoes chosen are approximately the same size. Scrub and dry the potatoes on a clean kitchen towel. Put them in a bowl and rub them thoroughly with olive oil and sea salt.
- Line four pieces of parchment paper over the foil paper. Each potato should be placed on top, then wrapped and sealed.
- Place them on a baking tray, bake in the oven or air fryer at 356°F/180°C for 45-60 minutes (depending on the size of potatoes) until the flesh is soft (check with a fork to see if you can easily poke through). The purpose of wrapping potatoes in foil is to prevent burns on the potato skin. The skin will crisp up on the second bake.
- Once potatoes are cooked, remove them from the oven and rest a few minutes.
- Fold down the al foil around the half way ( it’s optional, I like to do this way because it’s easier to serve individually and prettier on plates).
- Cut open the potatoes then stuff them with vegan sour cream, vegan bacon bits, small diced green and bell pepper, then topped with vegan grated cheese. Sprinkle more sea salt on the top.
- Bake again at 356°F/180°C for 20-25 minutes. Until the cheese is melted and golden brown.
- Once they are cooked, remove from the oven. Allow them to cool for a few minutes. Sprinkle more toppings and chopped fresh herbs than serve. Enjoy!😉
Air Fryer Twice Baked Potato
If you prefer, you can use an air fryer for this recipe. The cooking process is the same as in the oven.
Hope you like these vagan baked potatoes!😉
More Vegan Potato Recipes
More side dishes
Vegan Baked Potato
Ingredients
- 4 pc Potatoes *Note1 skin on
- 2 Tbsp Olive Oil
- 1-2 tsp Sea Salt
Vegan Baked Potatoes Toppings
- 1 Cup Vegan Sour Cream *Note2
- ½ Cup Vegan Bacon Bits *Note3
- ¼ Cup Red Bell Pepper small diced
- ¼ Cup Green Bell Pepper small diced
- 1 Cup Vegan Grated Cheese
Instructions
- Preheat the oven to 356°F/180°C. The four potatoes chosen are approximately the same size. Scrub and dry the potatoes on a clean kitchen towel. Put them in a bowl and rub them thoroughly with olive oil and a generous amount of sea salt.
- Line four pieces of parchment paper over the foil paper. Each potato should be placed on top, then wrapped and sealed.
- Place them on a baking tray, bake in the oven or air fryer at 356°F/180°C for 45-60 minutes (depending on the size of potatoes) until the flesh is soft (check with a fork to see if you can easily poke through). The purpose of wrapping potatoes in foil is to prevent burns on the potato skin. The skin will crisp up on the second bake.
- Once potatoes are cooked, remove them from the oven and rest a few minutes.
- Fold down the al foil around the half way ( it’s optional, I like to do this way because it’s easier to serve individually and prettier on plates).
- Cut open the potatoes then stuff them with vegan sour cream, vegan bacon bits, small diced green and bell pepper, then topped with vegan grated cheese. Sprinkle more sea salt on the top.
- Bake again at 356°F/180°C for 20-25 minutes. Until the cheese is melted and golden brown.
- Once they are cooked, remove from the oven. Allow them to cool for a few minutes. Sprinkle more toppings and chopped fresh herbs than serve. Enjoy!😉
Notes
Nutrition
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