Vegan Loaded Baked Potato

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These vegan loaded baked potatoes have crisp seasoned skins, fluffy centers, and all the savory toppings needed for the ultimate comfort meal. I rub the potatoes with garlic, oil, salt, and pepper before baking, ensuring flavor from the skin all the way through. Whether I load them with vegan cheese, sour cream, or smoky toppings, these potatoes are always a huge hit with my family.

Vegan loaded baked potatoes are one of my favorite plant-based meals since they are affordable, filling, and endlessly customizable. The crispy potato skins against the creamy and fluffy centers create the perfect base for creamy sauces and vegetables, similar to a healthy baked potato with broccoli and cheese, which is great if you are not following a strict plant-based diet.

I started making these vegan loaded baked potatoes regularly during a particularly busy season, where I needed simple dinners that I knew everyone in my family enjoyed. Apart from being picky, my boys also have very different tastes, which has sometimes led to chaotic dinners, meltdowns, and tantrums. The first time I served these, there was zero pushback and only compliments. And if it is a colder night, I make my vegan baked potato soup, which is just as popular in my house.

🥘 Ingredients

All I need is a few pantry staples and plant-based toppings when I make these vegan loaded baked potatoes. This is everything I use:

Russet potatoes: I use these as they bake up with the best texture.

Fresh garlic cloves: Rubbing garlic directly onto the potatoes adds a savory flavor throughout the skins.

Olive oil or avocado oil: A light coating of oil helps the skins become golden and crisp during baking. 

Sea salt: I season the potatoes generously to help the skins crisp and stay flavorful.

Black pepper: Freshly cracked black pepper adds warmth and extra flavor. 

Vegan cheese: Melted vegan cheese makes the potatoes rich and satisfying. 

Vegan sour cream: I love adding vegan sour cream for a classic tangy creaminess that goes hand in hand with baked potatoes. 

Green onions or chives: Fresh herbs brighten the rich toppings. 

Optional toppings: Broccoli, tempeh bacon bits, black beans, chili, salsa, guacamole, or roasted vegetables all work really well here.

🔪 How To Make

I make these vegan loaded baked potatoes with a few simple steps that guarantee a crisp skin. This is how I make them:

Prep potatoes: First, I preheat the oven to 350F, and scrub the potatoes thoroughly before drying them completely. 

Season potatoes: Next, I poke holes all over the potatoes with a fork, rub them with garlic, then coat them with oil, salt, and pepper.

Bake: I place the potatoes into the oven and bake for 60-75 minutes, depending on their size.

Cool slightly: Once baked, I let the potatoes cool for a few minutes.

Open and fluff: Then, I slice each potato open and carefully fluff the center with a fork.

Add toppings: Finally, I pile on the vegan cheese, sour cream, herbs, and any extra toppings before serving warm.

📖 Variations

I love changing these vegan loaded baked potatoes to suit specific cuisines. These are 3 of my favorites:

Lasagna loaded potato: I top the potatoes with a layer of marinara mixed with mushroom walnut taco meat, which I have seasoned with Italian herbs. Then I spoon over some vegan bechamel sauce and top with shredded vegan cheese. I broil this until golden and bubbling before serving. My boys love this variation the most. I like serving it with a side salad. 

Classic broccoli and cheese: I mash some steamed broccoli florets with a portion of the potato and vegan white cheese sauce before adding it back into the skin and covering with more cheese. This is my personal favorite, which I make frequently for solo lunches.

Chili potato: I top the potatoes with vegan black bean chili and sliced jalapenos. My husband loves this version, especially during colder months. 

🍽 Serving Suggestions

Another great thing about this recipe is that it can be used to upgrade leftovers. The next time you make a vegan broccoli casserole, keep some aside and use it in a vegan loaded baked potato the next day. Or if you prefer to keep it simple, you can never go wrong with a steaming hot potato, a generous helping of vegan cream cheese, and some fresh chopped herbs. 

Recently, I combined loaded baked potato night and Mexican night for dinner. I let my kids assemble their own potatoes, but I was quite surprised to see they added every single topping. They started with a layer of fajita veggies, then some vegan chorizo, and topped it off with healthy guacamole and a spoonful of vegan nacho cheese sauce. It was so good, I think we are going to be seeing a lot more of these kinds of nights for dinner. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store baked potatoes in an airtight container in the refrigerator for up to 5 days. I keep toppings separate wherever possible for the best texture. 

Freezing: I wrap cooled baked potatoes tightly before freezing. The texture of the skin and inside becomes slightly softer after thawing. 

Reheating: I reheat the potatoes in a 350F oven until warmed through and crisp again on the outside. If I am short on time, I microwave them briefly before adding toppings.

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