NOTE: I waffled for DAYS about whether the proper spelling for the caption above is “fixins” or “fixin’s.” There was an active Facebook debate about it, even, where my friends and I weighed whether to keep that apostrophe, because of the dropped G, even though it looks wrong and weird. Feel free to weigh in in the comments! This debate was a lot of fun, and I hope it continues!
But back to these loaded baked potato bowls…
I’m actually not a baked potato fan. I kind of find them cumbersome and feel like the ratio of potato to goods is a bit off. A whole potato doesn’t leave a lot of room for what I consider the main event: the toppings. But turn a vegan loaded baked potato into a diced potato bowl, and you can make room for more toppings!
Instead of a whole potato per person, this bowl dishes up half a potato each, so you can pile on the broccoli, bacon, queso, tomatoes, and green onions, and bacon and still manage to clean your plate. You’re welcome!
How to Cook a Potato
I didn’t actually bake the potato for these vegan loaded baked potato bowls, and you don’t have to either! There are lots of ways to cook a potato, and you can pick your favorite depending on what kitchen tools you have and how long you’re willing to wait for supper. Here are your options:
- Bake it Old School – Stab the potato with a fork or knife a few times, and stick it into an oven preheated to 300F. You can drizzle some olive oil on before baking, if you want. Bake for about an hour and a half.
- Boil It – Dice your potato into 1″ pieces, then boil in enough water to generously cover for 8-10 minutes, until they’re fork tender.
- Microwave – If your microwave has a potato button, this is a no-brainer. Stab with a knife a few times, press potato, and go. It takes 3-4 minutes to fully cook a large red potato depending on the power of your microwave. You can always add time, so I’d start with 3 minutes, then do 30 seconds at a time. If you overcook, you’ll end up with hard spots and wrinkly skin. Yuck.
- In a Pressure Cooker – This is my all-time favorite way to cook potatoes now! Dice into 1″ pieces, then pour 3/4 cups water and 1/4 cup soy sauce into your pressure cooker (I used my Instant Pot). Stir in the potatoes, and cook at high pressure for 4 minutes. Quick release, and you’re ready to go! The pressure infuses the potatoes with the soy sauce, making them super flavorful.
Choose your potato-cooking method, and let’s do this thing!
Vegan Loaded Baked Potato Bowls
Yield: 4 vegan loaded baked potato bowls
- 2 large red potatoes, cut into 1″ pieces, cooked (see above for cooking options)
- 2 tablespoons olive oil or vegan margarine
- 8 strips vegan bacon of your choice, chopped
- 4 cups small broccoli florets
- 1/2 cup Easy Vegan Queso
- 2green onions, chopped (green and white parts is fine)
- 1 cup diced tomato
- While your potatoes cook, prep the broccoli-bacon mixture: Heat the oil in a large frying pan on medium-high heat. Add the broccoli and bacon and cook, stirring, until the broccoli turns bright green. You can keep cooking until the broccoli blackens a bit, if you like, or stop right when it’s just done. This is up to your tastes!
- Divide the potato pieces between 4 bowls, then divide the broccoli-bacon mixture between them. Top each bowl with 2 tablespoons of queso, 1/4 of the green onions, and 1/4 cup diced tomato.