Dairy-Free Baked Potato with Cheese and Bacon
Indulge in comfort food bliss with these Dairy-Free Baked Potatoes with Cheese and Bacon, a deliciously satisfying twist on a classic favorite! Perfectly baked russet potatoes are crisped with a coating of olive oil and sea salt, then loaded with melty dairy-free cheese shreds, crispy bacon crumbles, and a sprinkle of fresh chives. This recipe offers all the richness of the traditional version, but with a dairy-free spin that’s ideal for lactose-intolerant or dairy-free diners. Easy to customize and prepared in under an hour, these baked potatoes are topped with optional dairy-free sour cream for creamy decadence in every bite. Whether you’re serving this dish as a hearty side or a satisfying main, it’s guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 cup dairy-free cheese shreds (such as cheddar style)
- 6 bacon slices (make sure it’s gluten-free if necessary)
- 2 tablespoons chives, chopped
- 0.5 teaspoon black pepper
- 0.5 cup dairy-free sour cream (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes, then pat them dry with a towel.
Poke each potato several times with a fork to allow steam to escape while baking.
Rub each potato with olive oil and sprinkle with a bit of sea salt, ensuring they are well-coated.
Place the potatoes directly on the middle oven rack and bake for 50-60 minutes, or until the potatoes are tender and a fork can easily pierce through the center.
While the potatoes are baking, cook the bacon in a skillet over medium heat until crisp, about 8-10 minutes. Transfer to paper towels to drain and cool, then crumble into small pieces.
Once the potatoes are baked, use oven mitts to carefully remove them from the oven.
Slice each potato in half lengthwise and scoop out some of the potato flesh, leaving about 1/4 inch border to support the topping.
Fill each potato with dairy-free cheese shreds, then place them back in the oven for an additional 5 minutes, or until the cheese has melted.
Remove from the oven and sprinkle crumbled bacon and chopped chives over each potato.
Season with black pepper to taste.
Serve immediately with a dollop of dairy-free sour cream on top, if using.
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 5255 mg | 228% | |
| Total Carbohydrate | 317.0 g | 115% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 8.8 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1884 mg | 145% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 6721 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
