Vegan Gluten Free Loaded Baked Potatoes

Total time1 hr 20 min

Prep time15 min

Cook time1 hr 5 min

Crisp-skinned russet potatoes are rubbed with olive oil and kosher salt, then roasted until the outsides turn deep golden and the insides go completely tender and fluffy. Once out of the oven, each one gets sliced open and fluffed with a fork so it's ready to hold whatever you pile on top. Fresh chives add a bright, sharp finish that plays beautifully against the warm, starchy interior. It's a satisfying, build-your-own kind of dinner — simple ingredients, hands-on technique, and a lot of payoff for very little effort. This one's a solid pick for a vegan spread, whether you're serving it as a main or alongside something else on the table.

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Ingredients

4 servings

4 large russet potatoes (about 10–12 oz each), scrubbed
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2 tbsp olive oil
1 tsp kosher salt

For the toppings

6 slices 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.
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.
½ cup sour cream
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp fresh chives, thinly sliced
salt and pepper, to taste

Instructions

1
Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil.
2
Pierce each potato all over with a fork, about 10–12 times. Rub each potato with olive oil and sprinkle evenly with kosher salt. Place on the prepared baking sheet.

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