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!
Servings: 4 Potatoes
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
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
Find it online:
https://itdoesnttastelikechicken.com/vegan-loaded-baked-potato/