I was literally having dreams about potatoes after creating up my vegan poutine recipe. I decided it was finally time "vegan-ize" the classic baked potato! The song I remember from my childhood goes "hot potato, pass it on..." but that's the last thing you'll want to do with these. Grab a fork and knife, and dive in before someone asks for a bite!
The first is a classic sour cream & chive potato. It's loaded with my creamy cashew sour cream recipe, which if you haven't tried yet, get on board! Make sure you have a batch prepared ahead of time for serving. The other is a gravy greens & jack cheddar potato. Yes, there's kale on it, but don't fret! It's cooked down nicely and smothered in gravy and vegan cheese. This is a great way to eat your greens and enjoy them, too!
So treat yourself to a vegan baked potato or two and let me know which one's your favorite!
two way baked potato
Ingredients
baked potatoes (1 of each potato)
- 2 russet potatoes
- 2 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- 2 tablespoon vegan butter
gravy greens (for 1 large or 2 small potatoes)
- ⅛ C finely chopped red onion or shallot
- 1 teaspoon coconut oil
- 1 C chopped kale, stems removed
- ½ C vegan gravy
- ⅓ brick jack cheddar wedge (such as Daiya)
Instructions
- Wash your potatoes and poke them around the surface with a fork. Then cover each potato with 1 tablespoon of olive oil and ⅛ a teaspoon of sea salt, ground black pepper, and paprika. Bake on tin foil at 350°F. Large russet potatoes will take about 75 minutes, smaller ones around 60 minutes.
- Start cooking the gravy greens just before your potatoes are done baking. This will only take 2 to 3 minutes. Heat a pan over medium, and add the coconut oil, shallots (or onion), and kale and sauté for 1 minute.
- Add in gravy and cook for another minute or two until heated through and the kale is wilted but still bright green.
- When the potatoes are done baking, remove them from the oven and slice into the potato lengthwise and about half way through the centre. With a fork, mash the insides under the skin and add 1 tablespoon of vegan butter per potato.
- For the gravy greens and jack cheddar version, crumble the jack cheddar wedge onto the potato and throw it back in the oven for 3 to 5 minutes until the cheese is melted. Then remove from the oven and pour the gravy greens mixture on top.
- For the classic sour cream and chives version, just dollop as much cashew sour cream as you like and sprinkle with chives.
Lauren Toyota
Lauren is a plant-based powerhouse, a former TV host turned wildly successful food creator, best-selling cookbook author, and the woman responsible for making vegan comfort food a thing worth craving. Through her blog and YouTube channel, hot for food, she’s amassed a dedicated following by recreating all the nostalgic, indulgent dishes we love—mac & cheese, burgers, cinnamon rolls—but making them entirely plant-based. No compromise on taste, no weird ingredients, just damn good food.