Vegan Texas Roadhouse Loaded Baked Potato
Indulge in the ultimate comfort food with this Vegan Texas Roadhouse Loaded Baked Potato recipe—a plant-based spin on a classic favorite! Perfectly baked Russet potatoes are transformed into a hearty, satisfying meal when loaded with creamy vegan butter, tangy vegan sour cream, melty dairy-free cheddar cheese, smoky coconut bacon, and a sprinkle of fresh chives. This recipe is as easy as it is indulgent, with a prep time of just 15 minutes and a total cook time of about an hour. Bursting with bold flavors and wholesome ingredients, this dairy-free masterpiece will make a crowd-pleasing side dish or even a standalone meal. Whether you're vegan or simply in the mood for a healthier twist on a steakhouse staple, this recipe will satisfy all your cravings for a loaded baked potato, minus the guilt!
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Recipe Information
Ingredients
- 4 pieces Large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 4 tablespoons Vegan butter
- 1 cup Vegan sour cream
- 1 cup Vegan shredded cheddar cheese
- 0.5 cup Coconut bacon
- 2 tablespoons Fresh chives (chopped)
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes thoroughly under running water and pat them dry with a clean kitchen towel.
Pierce each potato a few times with a fork to allow steam to escape during cooking.
Rub the potatoes with olive oil and sprinkle them evenly with salt.
Place the potatoes directly on the oven rack or on a baking sheet lined with parchment paper. Bake for 50-60 minutes, or until they are tender when pierced with a fork.
While the potatoes are baking, prepare your toppings. If your coconut bacon is not pre-made, cook it according to its package instructions or your preferred recipe and set it aside.
Once the potatoes are done, carefully remove them from the oven and let them cool for a few minutes until safe to handle.
Slice each potato lengthwise down the middle, being careful not to cut all the way through. Gently press the ends of each potato to open them up and fluff the insides lightly with a fork.
Add 1 tablespoon of vegan butter to each potato and let it melt into the fluffy interior.
Top each potato with 1/4 cup of vegan sour cream, 1/4 cup of shredded vegan cheddar cheese, 2 tablespoons of coconut bacon, and a sprinkle of chopped chives.
Season with black pepper to taste and serve immediately while hot.
Nutrition Facts
Calories |
2809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.8 g | 246% | |
| Saturated Fat | 103.0 g | 515% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5380 mg | 234% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 17.8 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 800 mg | 62% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4473 mg | 95% | |
*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.
