Vegan Texas Roadhouse Loaded Baked Potato
Indulge in the ultimate comfort food with this Vegan Texas Roadhouse Loaded Baked Potato—a plant-based twist on the classic steakhouse favorite! These perfectly baked russet potatoes have crispy, salt-kissed skins and fluffy interiors, generously loaded with rich vegan butter, creamy sour cream, melty vegan cheddar cheese, smoky coconut bacon, and a sprinkle of fresh chives. This recipe captures the savory decadence of a traditional loaded baked potato while remaining 100% dairy-free and vegan-friendly. Ready in just over an hour with minimal prep, it’s the perfect side dish or hearty main meal for any occasion. Whether you’re catering to a crowd or satisfying a craving, this recipe’s bold flavors and cozy vibes are sure to impress.
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Ingredients
- 4 pieces Large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 4 tablespoons Vegan butter
- 1 cup Vegan sour cream
- 1 cup Vegan shredded cheddar cheese
- 0.5 cup Coconut bacon
- 2 tablespoons Fresh chives (chopped)
- 0.5 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Scrub the potatoes thoroughly under running water and pat them dry with a clean kitchen towel.
Step 3
Pierce each potato a few times with a fork to allow steam to escape during cooking.
Step 4
Rub the potatoes with olive oil and sprinkle them evenly with salt.
Step 5
Place the potatoes directly on the oven rack or on a baking sheet lined with parchment paper. Bake for 50-60 minutes, or until they are tender when pierced with a fork.
Step 6
While the potatoes are baking, prepare your toppings. If your coconut bacon is not pre-made, cook it according to its package instructions or your preferred recipe and set it aside.
Step 7
Once the potatoes are done, carefully remove them from the oven and let them cool for a few minutes until safe to handle.
Step 8
Slice each potato lengthwise down the middle, being careful not to cut all the way through. Gently press the ends of each potato to open them up and fluff the insides lightly with a fork.
Step 9
Add 1 tablespoon of vegan butter to each potato and let it melt into the fluffy interior.
Step 10
Top each potato with 1/4 cup of vegan sour cream, 1/4 cup of shredded vegan cheddar cheese, 2 tablespoons of coconut bacon, and a sprinkle of chopped chives.
Step 11
Season with black pepper to taste and serve immediately while hot.
Nutrition Facts
| Serving size | (1416.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2809.1 |
| Total Fat 191.8g | 0% |
| Saturated Fat 103.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 5379.8mg | 0% |
| Total Carbohydrate 218.7g | 0% |
| Dietary Fiber 39.8g | 0% |
| Total Sugars 17.8g | |
| Protein 38.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 799.9mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 4472.7mg | 0% |
Source of Calories