Dairy-Free Loaded Baked Potato
Elevate your comfort food game with this Dairy-Free Loaded Baked Potato recipe, a delightful twist on a beloved classic that’s both wholesome and satisfying. Perfectly baked Russet potatoes form the foundation, their skins crisped to golden perfection and their fluffy interiors primed for a medley of irresistible toppings. A creamy dairy-free sour cream and avocado mash infused with lemon and garlic add velvety richness, while nutritional yeast provides a subtle cheesy flavor without the dairy. The finishing touches of crispy bacon, fresh chives, and scallions ensure every bite bursts with savory, vibrant goodness. Ideal for those seeking lactose-free options without compromising on flavor, this recipe is effortlessly customizable and sure to be a crowd-pleaser. Whether served as a hearty main or alongside your favorite dishes, these loaded baked potatoes are a comforting, allergy-friendly indulgence that checks all the boxes!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 large Avocado
- 1 tablespoon Lemon juice
- 0.5 teaspoon Garlic powder
- 2 tablespoons Chives
- 0.5 cup Dairy-free sour cream
- 0.25 cup Nutritional yeast
- 0.5 cup Crispy cooked bacon (dairy-free)
- 2 stalks Scallions
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly, then dry them with a towel.
Pierce each potato several times with a fork to allow steam to escape during baking.
Rub each potato with olive oil and sprinkle with a pinch of sea salt to taste, ensuring they are well coated.
Place the potatoes directly onto the middle oven rack and bake for 60-75 minutes, or until the skins are crispy and a fork easily pierces through the flesh.
While the potatoes are baking, cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
Mash the avocado with a fork and mix in the lemon juice, garlic powder, and a pinch of salt until smooth. Set aside.
Once the potatoes are baked, remove them from the oven. Allow them to cool slightly before handling.
Slice each potato lengthwise, not cutting all the way through, and gently push the ends inward to open up the potato.
Fluff the inside of the potatoes with a fork, then add a dollop of dairy-free sour cream and sprinkle with nutritional yeast.
Top each potato with the mashed avocado mixture, crispy bacon, and chopped scallions.
Garnish with freshly chopped chives and serve immediately.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5072 mg | 221% | |
| Total Carbohydrate | 297.1 g | 108% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 16.4 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 8566 mg | 182% | |
*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.
