This vegan baked potato recipe kicks up dinner an easy notch with its savory toppings, and can be sped up with a handy shortcut!
A baked potato is an American classic. With its filling starchy-goodness, it’s the perfect comfort meal after a long day. A loaded vegan baked potato is healthier since it uses cholesterol-free ingredients. That makes this meal heart-friendly since there won’t be any artery clogging that usually comes along with non-vegan toppings.
If you’re thinking a vegan baked potato means no bacon, think again. Tempeh bacon is a great substitute since it’s full of protein and takes on a smoky flavor when cooked right. Plus, it adds that crunchy goodness that’s so satisfying.
Russet potatoes also contain noteworthy nutrients that will make you feel good about eating them. They are a great source of potassium, protein, fiber, vitamin B6, vitamin C, magnesium, and iron.
Be sure to leave your potato unpeeled and eat the skin. The skin of potatoes contains a large majority of the nutrients. Iron, especially, is found in higher quantities in the skin rather than in the flesh. Plus, the skin takes on a crispy, delicious texture once baked!
If you’d like to make this recipe quicker and more hands-off, make the tempeh bacon in advance. It should stay good for up to four days in the refrigerator.
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