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
Units
Scale
- 4–6 large russet potatoes*
- 1 tbsp melted vegan butter
- 1/2 tsp salt & pepper
- 50g green onions (roughly 1/2 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