The ultimate baked potato is here…and it’s vegan! Enjoy tender skins bursting with flavor, effortlessly moist and creamy centers and a perfect ratio of potato-to-toppings.

Prep
5 mins
Cook
30 mins
Serves
6
Ingredients
14
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Equipment

  • Microwaveable bowl
  • Baking sheet

Ingredients

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  • 1.5 lbs Little Fingerlings™
  • 1 tsp olive oil
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • (To taste) cracked pepper
  • 1 Tbsp vegan butter (can substitute non-vegan butter)
  • 1/2 cup vegan shredded cheese (can substitute non-vegan cheese)
  • (To taste) a sprinkle of chipotle or chili powder (optional), or the following toppings for Tex-Mex potatoes

Toppings:

  • (To taste) guacamole
  • (To taste) chives or green onions
  • (To taste) sriracha
  • (To taste) vegan mayo or sour cream
  • (To taste) fresh dill
  • (To taste) black pepper
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Instructions

  • Step 1

    Preheat oven to 400 °F (200 °C). Prick each potato with a fork two to three times.

  • Step 2

    Microwave on high for five minutes.

  • Step 3

    Toss the hot potatoes in olive oil, garlic powder, salt and pepper.

  • Step 4

    Put them in the oven to bake for eight minutes before flipping and then bake for an additional five to 10 minutes. Poke them with a knife to check if they’re tender.

  • Step 5

    Once they’re cooked, let them sit for five to 10 minutes until they’re just cool enough to handle.

  • Step 6

    Deeply score each potato both lengthwise and width wise. Using your index fingers and thumbs, gently pinch and push the corners of each potato inwards to mash and fluff the cooked centers out of the potato. Drop a pat of vegan butter into the center of each potato followed by a big pinch of vegan cheese.

  • Step 7

    Turn your oven to the broil setting. Place under the broiler just long enough for the cheese to melt and bubble.

  • Add the Toppings:

    For Tex-Mex potatoes:  Top with a dollop of guacamole, a little drizzle of sriracha or taco sauce and a sprinkle of chives or green onions.

  • Step 9

    For Loaded Baked Potatoes: Top with a teeny dollop of vegan mayo or sour cream, a sprinkle of dill and chives and black pepper.