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Vegan Loaded Baked Potatoes

These amazing vegan loaded baked potatoes are so fluffy and topped with a creamy coconut dressing and savory veggies. Complete with a super fast cooking hack to make microwave baked potatoes in under 10 minutes. It's so easy and delicious, you just have to try it.
Course Dinner
Cuisine American
Keyword vegan
Prep Time 10 minutes
Cook Time 1 hour
Servings 4 people
Author Simone - Munchyesta.com

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.