Vegetarian Baked Potato with Bacon Bits
Indulge in the ultimate comfort food with a healthy twist—our **Vegetarian Baked Potato with Bacon Bits** brings together irresistible flavors and hearty textures in a dish that’s both satisfying and meat-free. Made with fluffy, oven-baked russet potatoes, these spuds are rubbed with olive oil, seasoned to perfection, and topped with a delightful combination of crispy plant-based bacon bits, gooey melted cheddar cheese, cool sour cream, and a pop of fresh chives. This vegetarian take on a classic loaded baked potato is perfect as a simple weeknight dinner, a crowd-pleasing side dish, or even a game-day treat. With just 10 minutes of prep and a handful of ingredients, this recipe is easy, flavorful, and packed with comforting goodness. Perfect for vegetarians craving a smoky, savory kick without the meat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup plant-based bacon bits
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 0.25 cup chives, chopped
Instructions
Preheat the oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly under running water. Pat them dry with a clean kitchen towel.
Prick each potato a few times with a fork to allow steam to escape during baking.
Rub each potato with olive oil and sprinkle with salt and black pepper, ensuring they are evenly coated.
Place the potatoes directly on the oven rack or a baking sheet and bake for approximately 50-60 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes are baking, prepare the toppings. Heat the plant-based bacon bits over medium heat in a small skillet for about 5 minutes, stirring occasionally, until they are crispy.
Once the potatoes are done, remove them from the oven and let them cool slightly for about 5 minutes.
Cut a lengthwise slit on the top of each potato and gently push the ends towards the center to open them up.
Fluff the inside of the potatoes with a fork.
Top each potato with a generous amount of shredded cheddar cheese, sour cream, crispy plant-based bacon bits, and a sprinkle of chopped chives.
Serve immediately while hot and enjoy your vegetarian baked potatoes!
Nutrition Facts
Calories |
2846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.1 g | 198% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 5282 mg | 230% | |
| Total Carbohydrate | 297.8 g | 108% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 24.1 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1298 mg | 100% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 6913 mg | 147% | |
*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.
