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    Home » Recipes » Salads & Bowls

    January 5, 2017 26 Comments

    Vegan Loaded Baked Potato

    1.3K shares
    Jump to Recipe

    I ❤️ Carbs.

    I admit, I'm actually not the hugest of potato lovers, (unless you count Crispy Baked French Fries... do fries even count as potatoes?), but even as a not potato crazed person, I'm OBSESSED with this Vegan Loaded Baked Potato. So filling, easy to make, layers of deliciousness... you tried to woo me, potato, and it totally worked.

    This Vegan Loaded Baked Potato has lightly crisp skin on the outside, and is fluffy in the middle, layered with BBQ beans, and easy to prepare dairy free nacho cheese. So delicious! #itdoesnttastelikechicken

    How I was Wooed by a Vegan Loaded Baked Potato:

    • The potatoes have a lightly crisp skin on the outside and are soft and fluffy in the middle.
    • The beans are simmered in my favourite BBQ sauce, making them totally flavour packed.
    • It's drizzled with my favourite Melty Stretchy Gooey Vegan Nacho Cheese sauce... I mean 😍
    • Last, it's topped with chopped chives because →pretty← and it's now ready for digging in, and dig in I shall.

    Yeah, I think you understand the deep connection I'm having with this vegan loaded baked potato right now.

    This Vegan Loaded Baked Potato has lightly crisp skin on the outside, and is fluffy in the middle, layered with BBQ beans, and easy to prepare dairy free nacho cheese. So delicious! #itdoesnttastelikechicken

    These potatoes make a great side, but they are so flavour-packed and hearty that I always just serve them as the main. I mean really, look at them, they deserve to be the main.

    Any leftovers (ha!) can be stored in the fridge and reheated the next day, making them a great take to work lunch.

    This Vegan Loaded Baked Potato has lightly crisp skin on the outside, and is fluffy in the middle, layered with BBQ beans, and easy to prepare dairy free nacho cheese. So delicious! #itdoesnttastelikechicken

    To make Vegan Loaded Baked Potato:

    You will need to start by baking your potato (obvi). Pierce the potatoes all over with a fork so steam can escape. Optionally, you can lightly rub the potatoes with a bit of olive oil over the skin.

    Place the potatoes directly on the rack in the oven, with a tray or piece of foil beneath to catch any drippings.

    Bake for 1 to 1 ½ hours (depending on the size of your potatoes).  Test doneness by piercing the potato with a knife, it should be soft all the way through.

    This Vegan Loaded Baked Potato has lightly crisp skin on the outside, and is fluffy in the middle, layered with BBQ beans, and easy to prepare dairy free nacho cheese. So delicious! #itdoesnttastelikechicken

    When baked, cut a slit down the middle of the potato, (careful, it's hot!), then using a towel or oven mitts, push the ends towards each other and the potato will pop open nicely. Fluff the insides with a fork.

    This Vegan Loaded Baked Potato has lightly crisp skin on the outside, and is fluffy in the middle, layered with BBQ beans, and easy to prepare dairy free nacho cheese. So delicious! #itdoesnttastelikechicken

    In the meantime prepare the Melty Stretchy Gooey Vegan Nacho Cheese according to directions. Prepare the beans by adding them to a saucepan along with the BBQ sauce. Bring to a simmer and cook for about 5 minutes until the sauce thickens and the beans are heated through.

    When everything is cooked and ready, assemble by dividing the BBQ beans among the potatoes, topping with (a favorite vegan cheese of mine) the melty nacho cheese, and finally adding a sprinkle of chives or green onions and salt and pepper to taste. If you feel like you need more toppings, I also suggest a vegan sour cream (I have a great one made from cashews in my first cookbook Fuss-Free Vegan), vegan cheddar, vegan butter, nutritional yeast, onions, a jalapeño or 2, some cilantro, and even salsa!

    This Vegan Loaded Baked Potato has lightly crisp skin on the outside, and is fluffy in the middle, layered with BBQ beans, and easy to prepare dairy free nacho cheese. So delicious! #itdoesnttastelikechicken

    I hope you enjoy this one of a kind baked potato recipe!

     

    Bon Appetegan!

    Sam Turnbull

    Print Recipe
    5 from 11 votes

    Loaded Vegan Baked Potato

    This Vegan Loaded Baked Potato has lLmiddle, layered with BBQ beans, and easy to prepare dairy free nacho cheese. So delicious! 
    Prep Time10 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 40 mins
    Course : Main CourseSide Dish
    Cuisine : AmericanCanadian
    Servings: 4 Potatoes
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 4 russet potatoes
    • 1 tablespoon olive oil, divided (optional)
    • 1 19 oz can black beans or kidney beans (2 cups), drained and rinsed
    • ½ cup vegan BBQ sauce
    • 1 batch Melty Stretchy Gooey Vegan Nacho Cheese, hot
    • 1 small handful of chives, chopped
    US Customary - Metric
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    Instructions

    • OVEN: Preheat your oven to 425F (220C).
      AIR FRYER: Preheat your air-fryer to 400F (200C).
    • Pierce the potatoes all over with a fork so steam can escape. Optionally, you can lightly rub the potatoes with a bit of olive oil over the skin.
      OVEN: Place the potatoes on a baking tray and bake 45 - 60 minutes or until the skin is crisp and the potato is fork-tender.
      AIR FRYER: Place the potatoes in a single layer in the air fryer and bake 35 - 48 minutes or until the skin is crisp and the potato is fork-tender.
    • Cut a slit down the middle of the potato, (careful, it's hot!), then using a towel or oven mitts, push the ends towards each other and the potato will pop open nicely. Fluff the insides with a fork.
    • In the meantime, prepare the Melty Stretchy Gooey Vegan Nacho Cheese according to directions. Then prepare the beans by adding them to a saucepan along with the BBQ sauce. Bring to a simmer and cook for about 5 minutes until the sauce thickens and the beans are heated through.
    • When everything is cooked and ready, assemble by dividing the BBQ beans among the potatoes, topping with the melty nacho cheese, and finally adding a sprinkle of chives.

    Nutrition

    Calories: 482kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon Appetegan!

    Sam.

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    Reader Interactions

    Comments

    1. Theresa says

      October 26, 2021 at 1:25 pm

      To make this recipe even MORE simple for a quick after work dinner, "bake" the potatoes in a slow cooker. Piece them with a fork, rub with oil, sprinkle with salt, and then wrap in foil. Cook on high for 4-5 hours or low for 7-8 hours. They get very tender in the slow cooker. If you prefer a drier/crispier potato skin, just unwrap and pop in the oven for a bit. And it looks like you could easily prep the other bits of the recipe the night before and then reheat prior to dinner.

      I make potatoes like this all the time....in fact, we're having baked potato bar for dinner tonight.

      Reply
    2. Lay says

      April 20, 2020 at 3:12 pm

      5 stars
      Whenever I want to try a new recipe I visit your website first. You're the best! I love how quick, easy, and delicious this was!

      Reply
      • Sam Turnbull says

        May 06, 2020 at 6:40 pm

        Aww thank you so much!!!

        Reply
    3. Heather says

      January 15, 2020 at 6:43 pm

      Do you have any suggestions for keeping the bbq beans warm in a crockpot? I’m making a big batch of them for a baked potato bar and I’m not sure if they will become too dry in a crockpot?

      Reply
    4. Shannon says

      January 06, 2020 at 8:07 am

      5 stars
      Hey Sam!! I want to make some wet burritos and i was wondering how you think the nacho cheese sauce would work poured over top and then baked? Thank you for any help you can give me!

      Reply
      • Sam Turnbull says

        January 09, 2020 at 2:14 pm

        It will work great!! Enjoy!

        Reply
        • Shannon says

          January 09, 2020 at 2:22 pm

          5 stars
          These baked potatoes are awesome! I didn't have miso but i am waiting for it to be delivered. It was really good without it. I have never used miso paste before so i am curious what the difference will be.when i use it. I am waiting to make my burritos until i get it! I am waiting impatiently lol

        • Sam Turnbull says

          January 09, 2020 at 2:25 pm

          The miso adds an aged umami taste which will make it taste a bit more like traditional cheese. So happy you enjoyed it!

        • Shannon says

          January 09, 2020 at 2:27 pm

          5 stars
          Thank you so much!! You are my favorite food blogger!

        • Sam Turnbull says

          January 09, 2020 at 2:31 pm

          Aww shucks 🙂

    5. Curt says

      November 07, 2019 at 10:28 am

      5 stars
      This was fantastic! First time using Miso paste and everything came out great! I used the recipe with 1/4 cup of cashews and will probably do the 1/2 cup next time as this was a bit more gooey than I think I ultimately would like but still delicious and a crowd pleaser.

      I used this with my modification of your baked tofu bites and in a mexican bowl. Delicious!

      Reply
    6. M says

      September 26, 2019 at 9:58 pm

      5 stars
      I made this recipe for dinner tonight. Used my instant pot for the potatoes so it was a super quick meal. I made the cheese sauce* and added some salsa at the end and then... those beans! SO good.
      *This is the only vegan cheese/queso that my 11 y/o has approved! Ever.

      Reply
      • Sam Turnbull says

        September 27, 2019 at 7:22 pm

        Haha! Yay!!! Thrilled you loved it so much, M 🙂

        Reply
    7. Molly Redwood says

      May 18, 2018 at 7:01 pm

      I made this sauce and it was was runny at first and then got really thick and you can barely put it on anything it’s so thick. Is there any way to fix it?

      Reply
      • Sam Turnbull says

        May 19, 2018 at 6:14 pm

        I'm guessing you are referring to the nacho cheese? If so, the cheese will be very thin at first and as you cook it the tapioca starch will thicken it to make a gooey stretchy cheese. If yours became to firm you may have just cooked it a little too long, but it's not a problem, you can just whisk in more water until desired consistency is reached. Enjoy!

        Reply
    8. Paul (Audiobook Reviewer) says

      January 06, 2017 at 11:32 am

      Son of gun! I have to make this. So simple, yet so tasty.

      Reply
      • Sam Turnbull says

        January 08, 2017 at 8:51 am

        Haha I hope you enjoy it when you get to it!

        Reply
    9. Casey the College Celiac says

      January 05, 2017 at 11:27 pm

      Simmering beans in BBQ sauce?!? PURE GENIUS! I'll def be trying out this recipe ASAP.

      Reply
      • Sam Turnbull says

        January 06, 2017 at 8:57 am

        Haha, oh why thank you! It's one of my favourite tricks to take boring beans to awesome in 5 minutes 🙂 I hope you love the recipe!

        Reply
    10. Amber says

      January 05, 2017 at 12:32 pm

      Soooooooo excited for this!!!!! 🙂

      Reply
      • Sam Turnbull says

        January 05, 2017 at 4:31 pm

        Yay!!! 😀

        Reply
    11. Bethery says

      January 05, 2017 at 12:17 pm

      I heart carbs, too. I just don't know how to put a heart in. Tee hee.

      Reply
      • Sam Turnbull says

        January 05, 2017 at 4:30 pm

        Hahaha! That's ok, I feel your love of carbs from all the way over here! Haha

        Reply
    12. MarySue Szymialis says

      January 05, 2017 at 11:39 am

      What brand of barbecue sauces are vegan or vegetarian since most "spices" & "flavors" added are meat based? I've not found one that says vegetarian or vegan. I miss barbecue sauce. I appreciate your Awesome recipes & look forward to receiving them in my email

      Reply
      • Melanie Forster says

        January 05, 2017 at 12:44 pm

        Stubbs has some vegan varieties of barbecue sauce, and they are tasty. The flavors with honey state that fact very clearly in the name. Steer clear of those, and you should be fine.

        Reply
      • Sam Turnbull says

        January 05, 2017 at 4:30 pm

        I actually find a decent amount of vegan BBQ sauces in the grocery store. They don't say it on the label, but the ingredients check out. Anchovies and honey are the most common non-vegan ingredients I find. The one I currently have in my fridge is Bulls Eye Blazin' Chipotle. It's spicy and yummy!

        Reply

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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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