I love a hearty baked potato – it’s comforting, filling, and when it’s fully loaded it can be a meal in itself. Though the traditional baked potato is loaded with animal products like bacon, cheese, and sour cream, I like to find fresh and fun vegetables of all different colors to put together and stack on top. Think hot fluffy potatoes inside, with crispy and flavorful skin on the outside, the best combination! Here’s our take on vegan baked potatoes that you can make anytime from the comfort of your home.
Make it Vegan
Skip the sour cream and the cheese, and right to the ease of putting this together! Vegan Baked Potatoes are a great way to finish off greens in your fridge / maximize your creativity. Substitute the sour cream with a non-dairy alternative like coconut cream (the thick creamy top of a can of coconut milk that you can whip up) or coconut yogurt with lemon juice. Add Daiya Cheese Shreds or nutritional yeast to give it a nice little cheesy flavor.
Greens, Greens, Greens!
Carrot tops, chives, cilantro – there are lots of greens you can top up the non-dairy sour cream alternatives with. You can also go with a theme with the greens – think Mexican flavors with cilantro or add nuttiness with sprouts.
Spice it up!
A great vegan baked potato has added flavor with heat. Think chili flakes, cayenne pepper, or sriracha to top it all off. It adds delicious complexity and livens up your vegan baked potato!
Don’t skimp on the oil, salt, and other delicious additions and enjoy!
- 5 Baking Potatoes
- (2) Tablespoons Olive Oil
- 1/2 Table Spoon Kosher Salt
- 1/2 cup of Coconut Cream
- 1/4 Cup Carrot Greens
- 2 Tablespoons Sriracha / Hot Sauce
- 1 Spring Onion
- Oil and Bake Potatoes in a Dutch Oven (save the tinfoil!) for 30 minutes
- Let cool slightly, then cut each halfway down
- Scrape out pieces of the potato to create some volume in the middle
- Add coconut cream and top with carrot creams, green onions, and sriarcha. Pepper / add chili flakes to taste.