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Crispy rice paper bacon, fresh chives, and creamy vegan cashew cheese sauce make this the Ultimate Vegan Baked Potato! Crisp flavorful skin while light, fluffy and delicious on the inside!
Typically, baked potatoes are served as a side dish but these vegan baked potatoes can honestly hold their own as a main meal. They are absolutely decadent, topped with Vegan Cheese Sauce, Rice Paper Bacon, and chives!
No matter how you serve them, potatoes make the perfect comfort food and with the right toppings are very nutritious!
This recipe takes some time to create but it is certainly well worth it! We recommend that you stick with the ingredients that we have listed to get this creamy, fluffy, and bursting with flavor stuffed baked potato.
Types of Potatoes
Picking the right potato actually matters if you want to enjoy every aspect of this vegan baked potato. Especially the skin!
We have tried this recipe with a variety of potatoes, there's definitely a difference in skin crispiness and texture.
Although you can bake any potato, there are a variety of potatoes and certain ones are best for certain cooking methods.
Certain potatoes contain higher sugar content, they come in different colors and shades, starchy, waxed, or all-purpose.
Waxed potatoes are great for dishes like scalloped potatoes, salads, or soups like our Homemade Vegetable Soup because they hold their shape really well since they repel water.
Although you can use wax potato to bake it really is not ideal. We found that the skin breaks easily and they aren't fluffy on the inside. We ended up with a heavy feel to the consistency.
When it comes to the best potato to use for a baked potato, you want a starchy variety.
Our top choice for this vegan baked potato or if you are making twice-baked potatoes is the Russet variety. They have a higher starch content so provide the nice fluffy consistency that you want.
- It is best to purchase potatoes packaged in paper with a cutout window that allows airflow.
- Plastic was only introduced so that people could check out the potatoes but the light actually causes the potatoes to green faster.
- The healthier way to prepare a potato is to bake it, baking leaves the most nutrients undisturbed. Baking also leaves the skin on and the most nutrients are found in the skin.
- It is ideal to keep potatoes in a cool dark place. If kept in the fridge the starch converts to sugar which causing browning when cooked and can alter the flavor as well.
"Today the potato is Ontario’s largest fresh vegetable crop and the world's fourth-largest food crop. Potatoes are nutritious, delicious and economical — they are fat and cholesterol-free, high in vitamin C and potassium and may aid in weight loss".ontariopotatoes.ca
There are 3 main components to create this recipe.
Together, this combination creates the most delicious and nutrious crispy, creamy baked potato!
Baked Potato: Select large equal size starchy potatoes. You can easily double this recipe to make as many as you need.
- Russet potatoes: Buy roughly the same size and clean well. These potatoes and starchy and hold together perfectly while baking.
Vegan Cheese Sauce: We haven't found one store-bought vegan cheese sauce that we liked so we recommend that you make it from scratch.
You only need 8 simple ingredients to make a healthy and nutritious vegan cheese sauce.
- Raw Cashews
- Nutritional yeast
- Smoked paprika
- Sea salt
- Black pepper
- Chili powder
- Garlic powder
Follow our Vegan Cheese Sauce Recipe for full instructions.
Rice Paper Bacon: This fake bacon is amazing! Anthony prefers a sweet maple flavor and I prefer a crispy savory flavor.
We found that you can create both flavors with this same recipe. All you have to do is change the cooking time depending on which you prefer.
- Rice paper
- Nutritional yeast
- Maple syrup
- Olive Oil
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Liquid Smoke
Follow our Rice Paper Bacon Recipe for full instructions.
Step 1: Preheat oven to 350°. Scrub the potatoes well. You can use a brush if needed. Russet potatoes tend to have thick dirty skins from the field.
Pierce each of the potatoes with a fork several times all the way around to allow airflow and steam to escape.
Wrap each potato in foil. Bake directly on the middle oven rack for 60 minutes.
Step 2: While the potatoes are baking, take out all the ingredients needed for the vegan cheese sauce and follow the recipe. Set the sauce aside until needed.
Next, following the recipe make Rice Paper Vegan and set aside until potatoes are ready for topping.
You will notice that the temperature for the potatoes and the bacon are the same for ease of use!
Step 3: Remove the potatoes and allow them to cool on a baking sheet for 5-10 minutes.
While potatoes are cooling, heat the Vegan Cashew Cheese Sauce in a small pot over medium heat until warm.
Once you can safely handle the potatoes, slice the potato down the center. You will see a small air space at the surface. Gently fluff the inside with a fork.
- If you buy Russet potatoes to make this recipe, they will taste just as good as leftovers. Take them for lunch the next day and simply reheat! Starchy potatoes will hold together really well.
- Be sure to select potatoes that are roughly the same size for even baking time.
- You can make the cheese sauce, rice paper bacon, and bake the potatoes up to 2 days ahead.
- We prefer to wrap our potatoes in foil. If you choose not to, make sure that you put a baking sheet on the oven rack to catch any moisture.
We highly suggest that you make these following the recipe but some additional toppings are:
- Make your cheese sauce spicy by adding some jalapenos to the given ingredients prior to blending.
- Top with your favorite fresh herbs.
- Add salted sunflower seeds to the top for a salty crunch.
- If you would rather not poke the potatoes with a fork, you can rub extra virgin olive oil on them. We don't find that it works as well but this will allow more moisture to the skin so that they don't open when baking.
- We recommend that you stick with Russet potato but can use any other potato. Go for an all-purpose variety if you cant get Russet.
- Fridge: Keeps well in the fridge for 2-3 days. For best results keep the contents of the potato in an air-tight container and add to the skin prior to re-heating. This will keep the skin from getting mushy.
- Freezer: You can freeze baked potatoes but to be honest we never find that they taste as good. Lots of people do it and if you do we recommend that you freeze in high-quality freezer-safe containers.
- Re-heat: Easily reheat in the microwave for 60-90 seconds or stove for 4-5 minutes on 250 degrees.
According to the National Institute of Health, it is not ok to eat the sprouts. If the potato is not green and all sprouts have been removed than it is ok. If the potato is green under the skin than it is also not ok to be consumed.
- Something with a cozy feeling, try our Creamy Acorn Squash, Carrot, and Sweet Potato Soup.
- Rather boiled potatoes? This Homemade Vegetable Soup is hearty and fragrant!
- If you are looking for a savory and filling breakfast, you will love these roasted potatoes in our Sweet Potato and Black Bean Hash!
- Cravings mashed potatoes, our Lentil Shepherd's Pie is full of delicious vegetables and nutrition!
If you happen to try this Vegan Baked Potato, let us know! Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
Vegan Baked Potato
- Cutting board
- Pizza Cutter
- 4 Russet potatoes
Vegan Cheese Sauce
- 1 cup quick soaked cashews
- ½ cup water
- ¼ cup nutritional yeast
- 1 teaspoon smoked Paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon Chili powder
- ½ teaspoon garlic powder
Rice Paper Bacon
- 4 sheets rice paper
- 3 tablespoons nutritional yeast
- 2 talespoons maple syrup
- 1 teaspoon molasses
- 2 tablespoons olive oil extra virgin
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon liquid smoke
- 3 tablespoons Tamari gluten-free soy sauce
- Pre-heat oven to 350°.
- Scrub the potatoes well. You can use a brush if needed.
- Pierce each potatoe several times all the way around to allow air folw and even cooking.
- Wrap each potato in foil. Bake directly on the middle oven rack for 60 minutes or until you can easily pierce with a fork.
- Leaving the oven on, remove the potatoes and allow them to cool on a baking sheet for 5-10 minutes.
Vegan Cheese Sauce
- While potatoes are cooling, heat the Vegan Cheese Sauce in a small pot over medium heat until warm.
Rice Paper Bacon
- While potatoes are cooling, make the Rice Paper Bacon.
- Once you can safely handle the potatoes, slice them down the center, stuff, and serve!
Nutritional information provided is based on third-party calculations and should be considered estimates. Actual nutritional content will vary depending on brands used, measuring methods, portion sizes and more.