Easy Fast Vegan Twice-Baked Potato recipe

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Ingredients

1 large russet potato
1 ounce shredded Cheddar-style vegan cheese (such as Follow Your Heart®)
1 ounce chopped fresh chives
1 ounce imitation bacon bits
2 tablespoons vegan sour cream (such as Tofutti®)
salt and ground black pepper to taste

Nutrition Info

623.2 calories
carbohydrate: 87.9 g
cholesterol: : -
fat: 20.2 g
fiber: 8.4 g
protein: 21.8 g
saturatedFat: 7.7 g
servingSize: -
sodium: 1264.5 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stab several holes in the potato with a fork. Heat in a microwave oven on high setting until tender, about 5 minutes. Remove when cool enough to handle.

  2. Cut potato in half, scoop out the flesh, leaving skin intact. Place flesh in a bowl, reserve skins. Add vegan cheese, chives, imitation bacon bits, vegan sour cream, salt, and pepper, mix filling together.

  3. Spoon filling back into the potato skins and place on a microwave-safe plate. Cook in the microwave oven on high setting until filling is heated through, about 2 minutes.

Recipe Yield

1 baked potato

Recipe Note

These are fast, delicious, and vegan! Good comfort food when you're in a rush.

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