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
Hot potatoes! One with classic sour cream & chives, and the other, a gravy greens & jack cheddar potato.
baked potatoes (1 of each potato)
- 2 russet potatoes
- 2 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 tsp paprika
- 2 tbsp vegan butter
gravy greens (for 1 large or 2 small potatoes)
- 1/8 C finely chopped red onion or shallot
- 1 tsp coconut oil
- 1 C chopped kale, stems removed
- 1/2 C vegan gravy
- 1/3 brick jack cheddar wedge (such as Daiya)
Wash your potatoes and poke them around the surface with a fork. Then cover each potato with 1 tablespoon of olive oil and 1/8 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.
The tin foil doesn’t need to be wrapped around the potato, but when it was finished baking I scrunched the foil around the sides of the potato to hold it while I mashed the insides. Plus, it looks cool for serving!