Everyone needs a great baked potato recipe right? They’re easy, hearty, customizable and generally inexpensive. This simple vegan baked potato:
Has crispy seasoned skin
Soft and fluffy insides
Requires little prep
And can be topped however you’d like!
Crispy Skin And Fluffy Insides
There are a few tricks to getting a perfectly crispy and seasoned skin…
- A high oven temperate helps the skin crisp up and pull away from the inside of the potato.
- Pricking the potato all over with a fork before it bakes ensures the steam can release and the potato won’t explode!
- And seasoning the potato halfway through baking with melted butter, coarse salt, and pepper infuses the skin with a surprising amount of flavour.
Ingredients For Simple Vegan Baked Potatoes
- Large Russet potatoes make the best baking potato.
- Your favourite plant butter infuses the skin with flavour.
- And coarsely ground salt and pepper add satisfying texture and seasoning to the skins.
We love to add our 4-ingredient sour cream, super quick and easy Sun-Dried Tomato Bits, and fresh green onion for a classic baked potato.
Feel free to get creative and load these potatoes up with beans, a cheese sauce like our Go-To Queso, Guacamole, Ground Round, or whatever else your taste buds desire!
Recipe Cost
6 of these simple vegan baked potatoes cost us approximately: CAD $2.23.
- A batch of our sour cream adds: CAD $2.69
- ½ cup of our tasty sun-dried tomato bits adds: CAD $1.01
- And about ½ a bunch of green onion adds: CAD $0.48
That means, loading these potatoes up costs CAD $6.41 (roughly $1.07 per potato).
Are you ready to dig into these crispy on the outside, fluffy on the inside simple baked potatoes? Let us know in the comments below how you load them up and what other potato recipes you want to see!
Simple Vegan Baked Potato With Everything
- Total Time: 55 minutes
- Yield: 4–6 potatoes 1x
- Diet: Vegan
Description
This simple vegan baked potato is crispy on the outside, soft and fluffy on the inside. Top with easy vegan sour cream & tomato “bacon” bits!
Ingredients
- 4–6 large russet potatoes*
- 1 tbsp melted vegan butter
- ½ tsp salt & pepper
- 50g green onions (roughly ½ bunch)*
- 4 Ingredient Sour Cream (best prepared ahead of time)
- Sun-Dried Tomato Bits
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Preheat the oven to 450 degrees F. Rinse and scrub potatoes. Pat them dry.
- Prick the potatoes all over with a fork so that steam can release as they cook.
- For best results, arrange directly on the middle oven rack (I find they don’t let out any liquid during this first bake, but you can place them on a baking sheet if you prefer. They may take a little longer to cook if a baking sheet is used).
- Bake for 25 minutes.
- Carefully remove the potatoes from the oven (if directly on the rack, place the potatoes on a baking sheet for the next step).
- Brush each potato all over with melted butter and sprinkle with coarse salt and pepper. Flip the potatoes over for the remainder of the cooking time so each side cooks evenly.
- Return the potatoes to the oven and cook for an additional 20 minutes until the skin is wrinkled and crispy. To check if the insides are soft, you can carefully squeeze the potatoes. They are very hot so watch your fingers! (If baking the potatoes directly on the oven rack, I put the baking sheet on a lower rack for about 15 minutes of this last bake to catch any dripping butter. Removing the baking sheet for the last 5 minutes helps the skin get even crispier).
Notes
*Approximate Cost: CAD $2.23 for 6 baked potatoes, $2.69 for sour cream, $1.01 for sun-dried tomato bits, $0.48 for green onion.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
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