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    Home » Vegan recipes

    Vegan Loaded Baked Potato Bowl

    Last Modified: Sep 21, 2019 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print

    Hearty baked potatoes topped with creamy, homemade vegan queso and all of the fixins!

    overhead photo of cubed potato topped with broccoli, tomatoes, green onions, and creamy sauce

    Vegan 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!

    Red potatoes are the base for these hearty vegan loaded baked potato bowls!

    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:

    1. 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.
    2. 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.
    3. 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.
    4. In a Pressure Cooker - This is my all-time favorite way to cook potatoes now! Dice into 1" pieces, then pour ¾ cups water and ¼ 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!

    overhead photo of cubed potato topped with broccoli, tomatoes, green onions, and creamy sauce on a dark wooden table

    overhead photo of cubed potato topped with broccoli, tomatoes, green onions, and creamy sauce

    Vegan Loaded Baked Potato Bowls

    Hearty baked potatoes topped with creamy, homemade vegan queso and all of the fixins!
    Prevent your screen from going dark
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Keyword: baked potato bowl, vegan loaded baked potato
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 200kcal
    Author: Becky Striepe

    Ingredients

    • 2 large red potatoes - cut into 1" pieces, cooked (see above for cooking options)
    • 2 tablespoons olive oil or vegan margaine
    • 8 strips vegan bacon - of your choice, chopped
    • 4 cups small broccoli florets
    • ½ cup Easy Vegan Queso
    • 2 green onions - chopped
    • 1 cup diced tomato

    Instructions

    • 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, about 5 minutes. 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, ¼ of the green onions, and ¼ cup diced tomato.

    Nutrition

    Calories: 200kcal
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

    1. Dianne

      February 18, 2016 at 2:03 pm

      I'm not a fan of plain baked potatoes, but I do like to load them up with lots of fixin's too, and I love the look of this bowl! And I agree that there should be an apostrophe! :)

      Reply
      • Becky Striepe

        February 18, 2016 at 2:59 pm

        It's all about the fixin's and a healthy punctuation debate!

        Reply
    2. Cadry

      February 18, 2016 at 12:23 pm

      My usual day includes multiple servings of non-dairy ice cream, but I guess potatoes could do in a pinch instead. ;) Your potato bowls look super tasty!

      Reply
      • Becky Striepe

        February 18, 2016 at 12:29 pm

        Haha! I hope this dish helps you readjust to real life!

        Reply

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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