Okay friends, this is not a baked potato in the traditional sense. There is no microwave involved or poking holes in the potato with a fork. I know. I’m such a liar 🙈 The main reason for the name of this recipe is the toppings associated with a traditional baked potato.
This dish is a delicious mess of tangy potatoes, melted cheese, crunchy chives, bacon, mushrooms, and instead of sour cream – my ultra amazing Magic Sauce. This recipe is so filling that I’ve eaten it by itself many times. However, it goes great with steamed broccoli and fresh lemon, salad, or whatever else your heart desires 💖
Before I get into the specifics of this recipe, I hope everyone had a great holiday and here’s a super cute photo I took of a Mastiff named Penny.
Penny is a sweet, slobbery Mastiff that was rescued as a puppy and I got to babysit her and her older sister Vivian last week. I added the Santa hat as a fun afterthought. I know Penny would appreciate it 😜
Okay, back to the task at hand. Here are the ingredients you will need for one generous serving of Fully Loaded Vegan Baked Potatoes (or two smaller servings OR used as a side dish):
- 3 medium sized red potatoes
- diced yellow onion
- 1-2 cloves of minced garlic
- an acidic liquid (lemon juice, sauerkraut juice, apple cider vinegar)
- chopped button mushrooms
- extra virgin olive oil
- 1/4 cup nutritional yeast
- garlic powder
- salt & pepper
- vegan cheese
- chopped chives or green onion
- fake bacon bits
- vegan mayo
- Cholula sauce (or any hot sauce)
Wash the red potatoes and use a knife to cube them. Place in boiling water and lower to medium heat. Let cook until fork tender, which should take about 10-15 minutes, then drain. Put a skillet over medium heat with a little oil. Add diced yellow onion and minced garlic. Cook for about 2 minutes (don’t wait until they’re brown), then add the potatoes and turn the heat down a notch.
Add an acid. This contributes to the savory/tangy flavor of the final dish. I used 1 tbsp of sauerkraut juice (yes, really) and the juice of half a lemon. Cover the skillet with a lid. Once the liquid is absorbed, add a little bit of water every few minutes to de-glaze the pan and get the potatoes nice and soft. Let the liquid absorb all the way before adding more, because it gives the veggies a chance to start to stick to the skillet a little and get browned. After about 10 minutes, add some chopped button mushrooms and a little drizzle of olive oil. Continue adding water as needed.
Once the mushrooms look cooked and everything is braising together (I cook the potatoes in the skillet anywhere from 30-45 mins total), add 1/4 cup of nutritional yeast, a few dashes of garlic powder, pinch of black pepper, and a few pinches of salt. Mix together. Sprinkle a thin layer of vegan cheese over the mixture (I used a white cheese), cover with lid, turn heat down to low, and give it a couple of minutes to melt.
Once the cheese is melted, use a big spoon or spatula to place under the mixture and transfer it to a dish while leaving the cheesy top layer intact. You can buy some vegan sour cream or make Magic Sauce. To make the sauce combine vegan mayo, nutritional yeast, Cholula, and a splash of water or lemon juice. Stir well. Pour over the top of the mixture. Sprinkle some chopped chives and vegan bacon bits.
- 3 medium sized red potatoes
- diced yellow onion
- 1-2 cloves of minced garlic
- an acidic liquid (lemon juice, sauerkraut juice, apple cider vinegar)
- chopped button mushrooms
- extra virgin olive oil
- ¼ cup nutritional yeast
- garlic powder
- salt & pepper
- vegan cheese
- chopped chives or green onion
- fake bacon bits
- vegan mayo
- Cholula sauce (or any hot sauce)
- Wash the red potatoes and use a knife to cube them. Place in boiling water and lower to medium heat. Let cook until fork tender, which should take about 10-15 minutes, then drain. Put a skillet over medium heat with a little oil. Add diced yellow onion and minced garlic. Cook for about 2 minutes (don't wait until they're brown), then add the potatoes and turn the heat down a notch.
- Add an acid. This contributes to the savory/tangy flavor of the final dish. I used 1 tbsp of sauerkraut juice (yes, really) and the juice of half a lemon. Cover the skillet with a lid. Once the liquid is absorbed, add a little bit of water every few minutes to de-glaze the pan and get the potatoes nice and soft. Let the liquid absorb all the way before adding more, because it gives the veggies a chance to start to stick to the skillet a little and get browned. After about 10 minutes, add some chopped button mushrooms and a little drizzle of olive oil. Continue adding water as needed.
- Once the mushrooms look cooked and everything is braising together (I cook the potatoes in the skillet anywhere from 30-45 mins total), add ¼ cup of nutritional yeast, a few dashes of garlic powder, pinch of black pepper, and a few pinches of salt. Mix together. Sprinkle a thin layer of vegan cheese over the mixture (I used a white cheese), cover with lid, turn heat down to low, and give it a couple of minutes to melt.
- Once the cheese is melted, use a big spoon or spatula to place under the mixture and transfer it to a dish while leaving the cheesy top layer intact. You can buy some vegan sour cream or make Magic Sauce. To make the sauce combine vegan mayo, nutritional yeast, Cholula, and a splash of water or lemon juice. Stir well. Pour over the top of the mixture. Sprinkle some chopped chives and vegan bacon bits.
I like this recipe because you can tailor it to your tastes. If you don’t want to add mushrooms, don’t. If you love mushrooms, add as many as you like! Skip any of the toppings or add some that aren’t mentioned here. I enjoy the taste and color of the red potatoes, but any kind of potato should work.
This dish is my idea of the ultimate comfort food. Starchy potatoes, tang, cheese, bacon, and creamy Magic Sauce. Yum! Way healthier than the non-vegan version, and add that broccoli for some extra nutrients 😋
Jillian ♥
Leave a Reply