Loaded Vegan Baked Potato
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 nacho cheese.
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/