There’s something deeply satisfying about a baked potato, especially when it’s loaded with all your favorite toppings. The crispy skin, the fluffy center, and the creamy, savory fixings come together in a perfect bite of comfort. This Loaded Baked Potato recipe is all about simple ingredients and big flavors, enhanced with wholesome, plant-based swaps that everyone can enjoy. Whether you’re serving it as a hearty main or a fun Earth Day meal, it’s the kind of dish that brings smiles to the table.
Baked potatoes have long been a staple of comfort food across cultures, loved for their affordability, versatility, and satisfying nature. While traditionally topped with sour cream, cheese, and bacon, this Earth Day version takes a modern, plant-based approach, using dairy-free cashew sour cream, crisp veggie bacon, and fresh green herbs for a comforting yet sustainable twist.
The heart of this dish is the humble russet potato, baked until the skin crisps and the interior turns fluffy and light. Cashew sour cream brings a dairy-free, creamy tang, while plant-based bacon crumbles add savory crunch. Fresh chives and optional toppings like shredded carrots or avocado slices add layers of flavor, texture, and color.
Baking the potatoes directly on the oven rack ensures an evenly cooked interior and crisped skin. Scooping and lightly mashing the insides before topping gives a softer texture, while adding toppings in layers lets each component shine. This method also makes it easy to customize for different tastes or dietary preferences.
This Earth Day-inspired Loaded Baked Potato recipe features crispy-skinned potatoes filled with plant-based toppings. It’s hearty, nourishing, and perfect for casual meals or festive gatherings.
Preheat the oven to 425°F (220°C). Scrub the potatoes clean and dry them thoroughly. Rub each potato with olive oil and sprinkle lightly with salt.
Place potatoes directly on the middle oven rack. Bake for 50–60 minutes, or until the skins are crisp, and a fork easily pierces through.
While the potatoes bake, gather and prep your toppings: chop chives, slice avocado, shred carrots, and have your cashew sour cream and plant-based bacon ready.
Once baked, remove the potatoes from the oven and let cool for a few minutes. Cut a slit down the center of each potato and fluff the inside with a fork. Top with a spoonful of cashew sour cream, bacon bits, chives, and any additional toppings.
Serve immediately while hot. Pair with a simple salad or roasted veggies for a complete meal.
This Loaded Baked Potato recipe is proof that comfort food can be both satisfying and nourishing. With plant-forward toppings and crispy baked skins, it’s a recipe you’ll return to again and again. Perfect for solo dinners, family meals, or a festive Earth Day table.
Serve with a green side salad, roasted chickpeas, or a bowl of soup for a well-rounded plate. It also pairs well with iced herbal tea or lemonade.
Wrap leftover baked potatoes in foil and refrigerate for up to 3 days. Reheat in the oven at 375°F until heated through. Add fresh toppings just before serving.
We love seeing your Earth Day creations! Share your loaded potato combinations and tips in the comments or tag us on social media. Let’s improve comfort food together.