Vegan Garden Herb Baked Potatoes with Yogurt-Herb Topping

Total time1 hr 10 min

Prep time10 min

Cook time1 hr

Vegan Garden Herb Baked Potatoes with Yogurt-Herb Topping

Crisp-skinned russet potatoes come out of the oven fluffy and tender, split open and finished with a cool, herb-flecked topping loaded with fresh chives, parsley, dill, and a hit of grated ginger. The olive oil rub keeps the skins crackly while the inside steams up light and pillowy, ready to soak in every bit of that bright, herby spoonful on top. It's a simple, satisfying way to turn a humble baked potato into something that feels a little more special, without any fuss beyond a sheet pan and a fork. This one comes together with minimal prep and mostly hands-off bake time, making it an easy weeknight side or a light meal on its own. Straightforward, fresh, and full of flavor, it's a genuinely great fit for a vegan table.

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Ingredients

4 servings

For the potatoes

4 medium russet potatoes (about 8 oz each), scrubbed
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1 tbsp olive oil
½ tsp kosher salt

For the yogurt-herb topping

¾ cup plain low-fat yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
2 tbsp fresh chives, finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh dill, finely chopped
½ tsp fresh ginger, finely grated
¼ tsp kosher salt

For serving

1 tbsp fresh chives, finely chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with foil.
2
Rub each potato all over with the olive oil and sprinkle with the 1/2 tsp kosher salt. Pierce each potato 8–10 times with a fork, then place directly on the prepared baking sheet.

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