Dairy-Free Perfect Baked Potato
Transform your weeknight dinners with the hearty, yet wholesome 'Dairy-Free Perfect Baked Potato,' a deliciously satisfying recipe that celebrates simplicity without compromising on flavor. This dairy-free twist on a classic baked potato features crispy-skinned russet potatoes rubbed in olive oil and seasoned with salt and pepper, paired with a creamy, tangy topping of plain coconut yogurt and nutritional yeast for a plant-based delight. Garnished with fresh chives, each bite is a harmonious blend of crunch, warmth, and zesty goodness. Perfect for those seeking a dairy-free or vegan alternative, this recipe is quick to prepare with minimal ingredients and delivers on rich, comforting flavors. Ready in just over an hour, it’s a versatile dish that can be served as a crowd-pleasing side or a satisfying main course on its own.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh chives, chopped
- 2 tablespoons Nutritional yeast
- 0.5 cup Coconut yogurt (plain, unsweetened)
Instructions
Preheat your oven to 425°F (220°C).
Thoroughly wash and scrub the russet potatoes under running water to remove any dirt.
Pat the potatoes dry with a clean kitchen towel or paper towel.
Pierce each potato several times with a fork to allow steam to escape while baking.
Rub each potato with olive oil, ensuring they are evenly coated.
Sprinkle the potatoes with salt and black pepper, ensuring even coverage.
Place the potatoes directly on the middle oven rack and bake for 50 to 60 minutes, or until the skin is crispy and the inside feels soft when pierced with a fork.
While the potatoes are baking, prepare the topping by mixing the coconut yogurt and nutritional yeast in a small bowl until well combined.
Once the potatoes are cooked, remove them from the oven and let them cool for a few minutes.
Using a sharp knife, make a lengthwise slit in each potato, being careful not to cut all the way through.
Squeeze the sides of the potatoes gently to open them up.
Spoon the coconut yogurt mixture over each potato, then sprinkle with fresh chopped chives.
Serve immediately and enjoy your Dairy-Free Perfect Baked Potato.
Nutrition Facts
Calories |
1556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2550 mg | 111% | |
| Total Carbohydrate | 270.0 g | 98% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 14.7 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 6984 mg | 149% | |
*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.
