Vegan Baked Potato Toppings
When I don’t have time to do a lot of cooking, or I’m just not in the mood to be in the kitchen long, one of my favorite go-to meals is Vegan Baked Potatoes with Toppings like beans, noodles, vegetables, and so much more!
Confession of a potato-lover. I have had an obsession with potatoes since birth. I love them any way you cook them–baked, air-fryer baked potatoes, roasted oil-free potatoes, boiled, grilled, and almost any cooking method possible.
This list of vegan baked potato toppings is perfect for planning a flavorful, plant-based dinner, offering a variety of healthy, delicious options. From creamy sauces like my cashew mozzarella to savory veggies, these toppings will transform your baked potatoes into satisfying, customizable meals.
Reasons to love baked potato toppings
- Nutritious and Wholesome: These healthy baked potato toppings are packed with nutrient-dense ingredients like vegetables, legumes, and plant-based proteins, making your meal both delicious and nourishing.
- Customizable for Any Diet: Whether you’re vegan, gluten-free, or following a low-fat diet, these baked potato toppings offer a variety of options to suit your dietary needs.
- Versatile Flavor Combinations: From creamy avocado and tangy salsa to savory vegan cheese and smoky tempeh, these toppings offer endless possibilities to keep your baked potatoes exciting and full of flavor.
Baking potatoes in the oven
Making baked potatoes in your oven is great because it creates perfectly crispy skin and fluffy, tender insides, offering a delicious and satisfying base for endless topping possibilities. Plus, it’s a simple, hands-off cooking method that delivers flavorful results every time.
- Wash the potatoes and poke a few holes in them.
- Wrap each potato in a layer of parchment paper and then a sheet of foil.
- Bake at 400°F for an hour or so depending on the size of the potatoes.
Microwave method
Using a microwave is the quickest cooking method, and I like to use a microwave potato bag to make it even more simple.
- Wash one or two medium-sized potatoes and poke a few holes in them using a sharp knife.
- Place in a potato bag and set the microwave on high to cook for approximately 4 minutes.
- Check for doneness and, if it needs more time, cook another 1-2 minutes.
Air fryer method
I often make Air Fryer Baked Potatoes because they come out crispy on the outside and tender on the inside in less time than baking in the oven.
- Place clean medium-sized potatoes in the air fryer. They can be coated with homemade low-fat vegan mayo and seasoned with salt if desired.
- Set to 400°F for 30 minutes.
- Use a fork or knife to check for doneness. Add 5 minutes at a time if they need to cook for longer.
Boiling method
Boiling whole potatoes is a quick and easy alternative cooking method that results in soft, tender potatoes without the need for an oven. It’s perfect for mashed potatoes, salads, or recipes where a creamy texture is desired.
- Place potatoes in a large stockpot and fill with enough water to cover them well.
- Cook on the stovetop on high heat for approximately 25-30 minutes.
- Check for doneness by poking one with a knife or fork.
The best way to cut a baked potato
STEP #1: An old friend of mine used to work at a restaurant when she was a teenager, and she showed me years ago the best way to soften a potato when you are about to load it up.
Simply cut baked potatoes open and press on sides like this.
STEP #2: Press a little firmer and it breaks up the potato flesh inside to create a softer bed for a toppings landing.
Now, it’s time to fill the potatoes up with any of your favorite toppings. Below, I list some of our favorite ways to load them up!
Loaded potatoes
These loaded vegan potatoes are the perfect snack or appetizer for family and social gatherings or game nights. Not only do they make a beautiful display, but they also taste amazing! The secret ingredient is my creamy vegan cheese sauce.
Taco potato toppings
Taco Potatoes are a great way to spice it up a bit. Delicious, healthy baked potatoes stuffed and seasoned with your favorite taco toppings like homemade blender salsa, vegan tofu sour cream, green chives, and Vegan Cheese Sauce! It’s time for a fiesta!
This can be a completely nutritious meal that fills you up and provides loads of fiber, vitamins, and minerals. You won’t be hungry for many, many hours after a Baked Potato Bonanza kind of night! This recipe is at the bottom of the page.
Noodle-loaded potatoes
Sometimes, we heat up a McDougall noodle cup (Pad Thai, Teriyaki, Spicy Szeuchuan, or Tortilla Soup) and dump it on top of our warm, soft, fluffy baked potatoes. McDougall cups are not gluten-free.
These low-fat, oil-free, healthy noodle cups can be ordered on amazon.com. Our local health food store carries them, and they are only about $2 per cup.
List of vegan baked potato toppings
This list of vegan baked potato toppings offers a variety of flavorful, plant-based options to elevate your meal, from creamy avocado to savory roasted veggies. Perfect for adding nutrition and creativity to your baked potatoes, these toppings make healthy eating both easy and delicious!
Creamy Toppings:
- Vegan cheese sauce
- Tofu sour cream
- Roasted red pepper hummus
- Italian oil-free hummus
- Basic garlic oil-free hummus
Protein Toppings:
- Beans- Try our smoky vegan baked beans or these easy Instant Pot black-eyed peas.
- Tofu- My sweet tofu teriyaki is a great option, as well as this crispy air-fried tofu.
- Tempeh- This smoked tempeh bacon crumbled on top is fabulous!
- Soy curls– Our vegan bacon bits made with soy curls are absolutely delicious for topping baked potatoes.
Spicy Toppings:
- Easy Blender Salsa or store-bought varieties
- Sraicha or hot sauce
- Chipotle Sauce
Chili Toppings:
- Crockpot bean & bulgur chili
- Instant Pot vegan chili
- White bean meatless chili
- Easy black bean chili
- Vegan hotdog bean-less chili
Vegetable Toppings:
- Steamed broccoli
- Cooked carrots
- Quick air fryer asparagus
- Roasted vegetables
- Sautéed mushrooms and onions
Soup Toppings:
- Leftover curry or stew
- Easy black bean soup
- Barley vegetable soup
- Vegan vegetable soup
- Dairy-free broccoli cheddar soup
- Creamy vegan mushroom soup
Gravy Toppings:
Herby Toppings:
- Nutritional yeast
- Chives
- Parsley
- Rosemary
- Thyme
- Cilantro
Nutrition in potatoes
Despite their reputation as a starchy food, potatoes offer complex carbohydrates that provide long-lasting energy. They are naturally low in fat and calories, making them a great choice for those looking for a filling yet healthy meal. Plus, potatoes are versatile, allowing you to prepare them in various healthy ways—baked, boiled, or steamed—to retain their nutrients and enjoy their natural flavor.
Potatoes are a nutritious and versatile food, packed with essential vitamins and minerals. They are an excellent source of vitamin C, which supports immune function and skin health, as well as vitamin B6, which plays a vital role in brain development and metabolism.
They are rich in potassium, an essential nutrient that helps regulate blood pressure and supports heart health. In addition to these vitamins and minerals, potatoes provide dietary fiber, especially when eaten with the skin, which aids digestion and promotes a healthy gut.
Frequently Asked Questions
Yes! Tofu, tempeh, chickpeas, or lentils are great plant-based protein options that pair well with baked potatoes for a satisfying meal.
Absolutely! You can use cashew cream, tahini sauce, tofu vegan sour cream, or plant-based cheese for a creamy texture without dairy.
Opt for whole food toppings like steamed broccoli, roasted chickpeas, fresh herbs, and avocado, and limit processed toppings like store-bought vegan cheese to keep your meal nutrient-dense and healthy.
For a spicy kick, try adding sriracha, jalapeños, hot sauce, or a sprinkle of chili flakes to your baked potato toppings for extra flavor.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Potato Taco
Ingredients
Bean/Bulgur/Taco Mix
- 1/2 cup cooked bulgur
- 4.5 cups cooked beans any variety, or 3- 15 oz cans
- 1/4 cup dry taco seasoning (purchased or homemade)
- 1 15 oz can fire roasted tomatoes diced
- pinch cayenne pepper (optional)
Vegan Cheese Sauce
- 1 cup potatoes peeled & diced
- 1/4 cup carrots diced
- 1/4 cup onions sliced
- 1 cup broth from veggies
- 1/2 cup raw cashews unsoaked, (or 1/2 cup white beans)
- 4 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- pinch cayenne pepper
Baked Potatoes
- 5-6 large baked potatoes
- 1/2 cup diced onion for topping (optional)
- 1/2 cup fresh cilantro for topping (optional)
Instructions
Baking Potatoes
- You’ll want to begin by washing and baking your potatoes. I like to wrap mine in parchment paper and foil and then bake them in the oven at 400°F for approximately 1 hour, depending on the size of the potato.
- Another quicker option is to microwave the potatoes on high for around 5-6 minutes, again depending on the size of the potato. You’ll want to poke a few holes in the potatoes and wrap them in a damp paper towel before cooking so there won’t be an explosion in your microwave.
- While the potatoes are cooking, go ahead and prepare the taco bean filling.
Bean/Bulgur/Taco Mix
- Begin by making the taco flavored beans. This is another great versatile part of the recipe because you can really use any type of bean you like best.
- I tend to make a blend of black beans and red kidney beans. Sometimes I also like to add pintos. Make your own fresh beans in an Instant Pot or buy canned.
- If using canned beans, I always recommend dumping them in a colander and rinsing to remove some of the salt and preservatives.
- Add the cooked beans, fire-roasted tomatoes, bulgur (if using), and taco seasoning to a microwavable bowl or pot and heat until warm.
- Normally, I have my bulgur already cooked and stored in the freezer for recipes like this, but it is super easy to add uncooked bulgur if you prefer.
- Simply add the uncooked bulgur to the mixture of beans, fire-roasted tomatoes, and taco seasoning. There will already be some liquid from the fire-roasted tomatoes, but you’ll need to mix in an extra 1/2 cup of water and allow it to heat on the stovetop or microwave until the bulgur is cooked.
- While this is heating up or cooking (if using raw bulgur), go ahead and chop up the veggies you want to use. I love to include lettuce, tomato, onions, and cilantro. Once everything is ready, it’s time to slice and stuff those potatoes.
- Delicious, healthy baked potatoes can be stuffed and seasoned with your favorite taco toppings like salsa, vegan sour cream, green chives, and Cheese’ Sauce! It’s time for a fiesta!
Vegan Cheese Sauce
- In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
- Now you are ready to load your taco potato. Cut baked potatoes open and press on sides as shown in teh photos above. Push the sides in a little bit to widen and soften them.
- Add spoonfuls of the bean/bulgur/taco mixture. Next, drizzle the cheese sauce over the top. Other toppings we enjoy are vegan sour cream, salsa (bought or my recipe link below), fresh cilantro, and diced green onions. Serve immediately.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Thank you so much for the yummy cheese sauce!! Oh my was it good! I have been trying recipes to find some that my family loves. I am so grateful to have accidentally stumbled onto your site.
Jeri- You are so welcome! The cheese sauce is a staple around here too. I’m so glad that you stumbled onto my site too.♥
Curious about the purpose of wrapping the potatoes in parchment paper? I usually oven roast or microwave completely bare (no foil in oven). Is there a nutritional or taste/texture reason you do it the way you do?
Tina, I sometimes cook them bare too. In my experience, they are a little more moist if wrapped, and I don’t want the foil to touch them due to some research linking aluminum to Alzheimer disease. That’s the only reason I use parchment paper, to separate the potato from the foil. Happy cooking! 🙂
I tried his black bean soup (good), I think when he still owned the label. Wonder if, under new ownership (don’t know who), the ingredients listings have changed (for the worse)?
Possibly so. I know that Dr. McDougall sold his product line to another company and the sodium content has definitely increased. I have never tried the black bean soup, but enjoy the Pad Thai, and Spicy Noodle.