Vegan Loaded Baked Potatoes
These vegan loaded baked potatoes are so good you have to try them. The baked potatoes are sweet, fluffy and topped with savory vegetables that completely make you forget that this is a vegan recipe,
I admit that I’m a big potato fan. It has to be one of the most versatile vegetables, and it’s so easy to cook exactly how you want it. One of my favorite ways to eat potatoes have always been as loaded baked potatoes. I adore how the skins turn slightly thicker, and the potato becomes fluffy and spongy, ready to soak up all the toppings.
Because potatoes are a sweet and neutral vegetable, I like to match it with savory veggies and lots of flavor. It’s a warming, easy and real comfort food recipe that’s a sure crowd pleaser.
What’s great about this vegan loaded baked potatoes recipe
- It’s so delicious, easy and healthy
- Loaded with spices, creamy dressing and savory veggies
- Vegan, gluten free, soy free
- Packed with nutrients, vitamins and minerals
- Super quick baked potatoes hack – cook them in the microwave and eat in less than 30 minutes
Super fast baked potatoes hack
If you know me, then you’ve probably already realized that I’m a bit of a lazy cook. So of course I have a super fast hack to make the cook time around 15 mintes in total.
The thing is, I do like to take my time cooking when I have the time, but when I need dinner and I need it quick, there’s nothing like making a delicious dinner in under 30 minutes. This is a really lifechanging baked potatoes tip, and it’s so simple. All you need is a microwave and a microwave safe plate.
Then all you have to do is cook the potatoes in the microwave for 6-8 minutes and they turn in to amazing, fluffy baked potatoes. So simple and so easy.
How to make baked potatoes in the microwave
Rinse the potatoes and leave the skins on. Cut a deep cross into the potatoes and season with salt. Place the potatoes on a microwave safe plate and cook in the microwave for 6 minutes. Check if the potatoes are soft and cooked through. If they’re still a little hard, cook them in the microwave for 1 more minute and repeat until cooked.
Sauce or dressing
I like to top my baked potatoes with a fresh coconut yogurt dressing that compliments the savory vegetables and cools the hot potatoes. But you can substitute with any type of gravy, dressing or sauce that you want. Anything goes.
How are these vegan loaded baked potatoes made? It’s so easy:
In the oven:
- Preheat the oven to 400F.
- Rinse the potatoes and leave the skins on.
- Cut a deep cross into the potatoes and season with salt. Place the potatoes directly in the bottom of the oven and bake them for around 60 minutes or until done.
In the microwave:
- Rinse the potatoes and leave the skins on. Cut a deep cross into the potatoes and season with salt. Place the potatoes on a microwave safe plate and cook in the microwave for 6 minutes. Check if the potatoes are soft and cooked through. If they’re still a little hard, cook them in the microwave for 1 more minute and repeat until cooked.
Veggies:
- While the potatoes cook, heat olive oil in a skillet and add the chopped red onions, sliced bell peppers and seasoning. Stir everything together and let it cook for a couple of minutes. Add the garlic and sweet corn and cook for a few more minutes.
Yogurt dressing:
- Mix together coconut yogurt (or your preferred type of plant yogurt) with minced garlic, onion powder, chopped spring onion, salt and juice from ½ lemon.
Serving:
- Place the baked potatoes on a plate and top them with a dollop of coconut yoghurt and garnish with fresh cilantro or basil.
Vegan Loaded Baked Potatoes
Ingredients
- 4 large Potatoes
- 1 Red Bell Pepper Sliced
- 1 Yellow Bell Pepper Sliced
- 1 cup Sweet Corn
- 1 Red Onion Diced
- 3 cloves Garlic Minced
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Oregano
- 2 tsp Smoked Paprika
- Pinch of Chili Powder
- ½ tsp Ground Cumin
- 1 tbsp Olive Oil
Dressing
- 1 cup Coconut Yogurt
- 1 clove Garlic Minced
- 1 tsp Onion Powder
- 1 Spring Onion Chopped
- Juice from ½ Lemon
- Pinch of salt
Garnish
- 1 bunch Fresh Cilantro or Fresh Basil Chopped
Instructions
In the oven:
- Preheat the oven to 400F.
- Rinse the potatoes and leave the skins on.
- Cut a deep cross into the potatoes and season with salt. Place the potatoes directly in the bottom of the oven and bake them for around 60 minutes or until done.
In the microwave:
- Rinse the potatoes and leave the skins on. Cut a deep cross into the potatoes and season with salt. Place the potatoes on a microwave safe plate and cook in the microwave for 6 minutes. Check if the potatoes are soft and cooked through. If they're still a little hard, cook them in the microwave for 1 more minute and repeat until cooked.
Veggies:
- While the potatoes cook, heat olive oil in a skillet and add the chopped red onions, sliced bell peppers and seasoning. Stir everything together and let it cook for a couple of minutes. Add the garlic and sweet corn and cook for a few more minutes.
Yogurt dressing:
- Mix together coconut yogurt (or your preferred type of plant yogurt) with minced garlic, onion powder, chopped spring onion, salt and juice from ½ lemon.
Serving:
- Place the baked potatoes on a plate and top them with a dollop of coconut yoghurt and garnish with fresh cilantro or basil.
