Vegan Loaded Baked Potatoes Recipe

September 16, 2019

Our secret weapon for hosting a casual, no-stress dinner party centers around the humble potato. When baked to fluffy, starchy perfection, potatoes are a satisfying base for an array of toppings that can be catered to guests who are vegetarian, vegan, gluten-free, or dairy-free. We recommend stocking your toppings bar with vegan bacon and “cheese” sauce so that there’s something for everyone. This recipe serves two, but it’s easy to double or triple it to feed more.

Vegan Loaded Baked Potatoes

Yield: 2 servings
Active Time: 10 minutes
Total Time: 1 hour and 20 minutes


2 medium russet potatoes, scrubbed and dried
2 tablespoons extra virgin olive oil, divided
Sea salt
2 cups broccoli florets, chopped
1 packet vegan cheese sauce
½ cup Pig Out Original Pigless Bacon Chips
½ teaspoon chili powder
Ground black pepper
Chives, for garnish


Preheat oven to 350°F. Pierce potatoes all over with a fork and rub with 1 tablespoon of the oil. Place potatoes on a foil-lined sheet tray and sprinkle with salt. Bake for 55 to 70 minutes, or until skin is crisp and flesh is easily pierced with a fork.

Arrange broccoli on a second sheet tray and drizzle with remaining 1 tablespoon oil. Sprinkle with sea salt and toss. Place broccoli in oven during the last 12 minutes of baking the potatoes, roasting until slightly charred.

While the broccoli cooks, heat cheese sauce in a small saucepan over low heat until warm and pourable.

To serve, cut a long slit on top of 1 potato and gently squeeze the sides until potato splits open. Sprinkle the flesh with ¼ teaspoon chili powder, salt, and pepper. Top with ¼ of the broccoli, drizzle with some cheese sauce, then add a bit more broccoli and cheese on top. Sprinkle with half the bacon chips and chives; repeat with remaining potato. Serve immediately.

Recipe credit: Angela Gaines

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Nicole Gulotta

Nicole Gulotta is a writer, author, and tea enthusiast.

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