Vegetarian Baked Potato with Cheese and Bacon
Indulge in the ultimate comfort food with this Vegetarian Baked Potato with Cheese and Bacon recipe, a satisfying twist on a classic favorite. Perfectly baked russet potatoes are rubbed with olive oil, seasoned with salt and pepper, and roasted to fluffy perfection. They’re then loaded with a gooey layer of melted cheddar cheese and smoky, crispy plant-based bacon strips, offering all the rich, savory flavors you crave in a vegetarian-friendly way. A dollop of creamy sour cream and a sprinkle of fresh green onions add a refreshing finish to this hearty dish. Ideal as a main course or a side, these stuffed baked potatoes are easy to make and guaranteed to impress. Whether catering to vegetarians or simply looking for an irresistible meal, this recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 8 plant-based bacon strips
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 cup chopped green onions
Instructions
Preheat the oven to 400°F (200°C).
Wash and thoroughly dry the russet potatoes. Prick each potato several times with a fork.
Rub each potato with olive oil and sprinkle with salt and pepper, ensuring they are evenly coated.
Place the potatoes directly on the middle oven rack and bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes are baking, prepare the plant-based bacon strips according to the package instructions, then chop them into small pieces.
Once the potatoes are baked, remove them from the oven and allow them to cool slightly.
Carefully cut each potato in half lengthwise. Use a fork to fluff the inside of the potatoes, leaving about a 1/4-inch border of potato intact.
Divide the shredded cheddar cheese evenly among the potato halves, pushing some of it into the fluffed potato to melt.
Top each potato with chopped plant-based bacon.
Place the potatoes back in the oven for another 5 minutes, or until the cheese is fully melted.
Remove from the oven and add a dollop of sour cream on each potato half.
Garnish with chopped green onions and serve immediately.
Nutrition Facts
Calories |
2585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 5102 mg | 222% | |
| Total Carbohydrate | 280.9 g | 102% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 17.9 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1124 mg | 86% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 6966 mg | 148% | |
*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.
