Vegan Classic Loaded Baked Potato

Total time1 hr 15 min

Prep time10 min

Cook time1 hr 5 min

Every potato bakes solo on a wire rack until the skin turns deeply crisp and the inside goes fluffy and tender, which is really the whole secret to this dish. A good rub of olive oil and kosher salt before baking is what gets that shatter-crisp exterior, and piercing the potatoes lets steam escape so the center stays light instead of gummy. Once they're out of the oven, that signature X-cut and a good fluffing with a fork is what creates all that surface area for toppings to melt into. Finish things off with a scatter of fresh chives for a bright, sharp bite against all that warm, starchy potato. It's a comforting, fork-tender classic that fits neatly into a vegan spread, and it's easy to load up exactly the way you like.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the potatoes

4 large russet potatoes (about 10–12 oz each), scrubbed and dried
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
1 tbsp olive oil
1 tsp kosher salt

For the toppings

6 strips bacon
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
4 tbsp unsalted butter, cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 cup sour cream
1 cup shredded cheddar cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
3 tbsp fresh chives, thinly sliced
salt and pepper, to taste

Instructions

1
Preheat the oven to 425°F (220°C). Set a wire rack on a baking sheet.
2
Rub each potato all over with olive oil, then sprinkle evenly with kosher salt. Pierce each potato 8–10 times with a fork. Place directly on the wire rack set over the baking sheet.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!