Vegetarian Baked Potato with Cheese and Bacon
Loaded with flavor and perfect for vegetarians, this Vegetarian Baked Potato with Cheese and Bacon recipe is a hearty, satisfying meal that’s both easy to prepare and packed with wholesome ingredients. Featuring crispy yet tender russet potatoes as the base, each is generously layered with melted cheddar cheese, smoky plant-based bacon, and finished with tangy sour cream and a sprinkle of fresh green onions. This recipe highlights the versatility of plant-based alternatives while delivering all the indulgent flavors of a classic loaded baked potato. Ready in just over an hour with minimal prep, it’s an ideal weeknight dinner or comforting side dish that will delight vegetarians and non-vegetarians alike. Perfectly seasoned and bursting with cheesy goodness, these baked potatoes are sure to become a table favorite!
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Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 8 plant-based bacon strips
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 cup chopped green onions
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Wash and thoroughly dry the russet potatoes. Prick each potato several times with a fork.
Step 3
Rub each potato with olive oil and sprinkle with salt and pepper, ensuring they are evenly coated.
Step 4
Place the potatoes directly on the middle oven rack and bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork.
Step 5
While the potatoes are baking, prepare the plant-based bacon strips according to the package instructions, then chop them into small pieces.
Step 6
Once the potatoes are baked, remove them from the oven and allow them to cool slightly.
Step 7
Carefully cut each potato in half lengthwise. Use a fork to fluff the inside of the potatoes, leaving about a 1/4-inch border of potato intact.
Step 8
Divide the shredded cheddar cheese evenly among the potato halves, pushing some of it into the fluffed potato to melt.
Step 9
Top each potato with chopped plant-based bacon.
Step 10
Place the potatoes back in the oven for another 5 minutes, or until the cheese is fully melted.
Step 11
Remove from the oven and add a dollop of sour cream on each potato half.
Step 12
Garnish with chopped green onions and serve immediately.
Nutrition Facts
| Serving size | (1918.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2585.2 |
| Total Fat 125.0g | 0% |
| Saturated Fat 48.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 178.6mg | 0% |
| Sodium 5101.7mg | 0% |
| Total Carbohydrate 280.9g | 0% |
| Dietary Fiber 33.2g | 0% |
| Total Sugars 17.9g | |
| Protein 80.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1123.6mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 6966.5mg | 0% |
Source of Calories