Loaded baked potatoes with all the fixings but without any dairy or other animal products.


Recipe Summary

30 mins
45 mins
4 hrs 15 mins
5 hrs 30 mins
3 baked potatoes


Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Vegan Sour Cream:


Instructions Checklist
  • Place cashews in a bowl and cover with water. Soak for a minimum of 4 hours to overnight. Drain.

  • Combine cashews, lemon juice, nutritional yeast, and salt in the bowl of a food processor or a high-powered blender. Blend vegan sour cream until smooth and creamy. Refrigerate until ready to use.

  • Wash and dry potatoes. Prick several times with a fork and place on a microwave-safe plate. Cook on full power in the microwave until tender, 12 to 14 minutes, turning over once halfway through cooking. Cool for 15 minutes.

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  • Cut cooked potatoes in half. Scoop out flesh without tearing the potato skin. Transfer flesh to a large bowl and place potato skins on the prepared baking sheet. Add vegan sour cream, chives, almond milk, fake bacon bits, margarine, garlic, salt, and pepper to the bowl with the potato flesh. Fill each potato skin with the mixture and mound it up high. Sprinkle with paprika.

  • Bake in the preheated oven until lightly browned, about 30 minutes.

Nutrition Facts

606 calories; protein 17.4g 35% DV; carbohydrates 84.3g 27% DV; fat 25.9g 40% DV; cholesterol 0mg; sodium 884.2mg 35% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
These were good but the micro cook time needs adjusted. At 12-14 minutes your potatoes are so cooked that it makes it impossible to slice them in half and keep the shell in tact. I recommend 8 minutes. That is what I did on my 2nd try and they turned out perfectly. Read More