Baked Potato with Vegan Butter
A perfectly baked russet potato with a crispy, salted skin and a fluffy, cloud-like interior. Split open and topped with a generous pat of melting vegan butter, it's a simple, satisfying side or a comforting light meal that comes together with just a few minutes of prep.
For 4 servings
- prep
Preheat the oven and prep the potatoes.
1.Position a rack in the middle of the oven and preheat to 425°F (220°C).2.Scrub the potatoes well under cold water and pat completely dry with a clean towel.3.Pierce each potato 6-8 times with a fork to let steam escape while baking.TIPDry skin is key to crispiness. Even a little moisture will steam the skin instead of crisping it. - prep
Oil and salt the skins.
1.Rub each potato all over with olive oil, using your hands to coat evenly.2.Sprinkle a pinch of salt over the oiled skin and rub it in gently. - bake · ~55 min
Bake the potatoes until tender.
Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, until the skin is crisp and a fork slides easily into the center with no resistance.
TIPNo need to wrap in foil — uncovered baking gives the best crispy skin. Use a baking sheet on the rack below to catch any drips. - rest · ~3 min
Rest the potatoes briefly.
Remove the potatoes from the oven and let them rest for 2-3 minutes. This allows the steam inside to settle and the flesh to finish fluffing up.
- assemble
Fluff and load with vegan butter.
1.Using a sharp knife, make a lengthwise slit across the top of each potato.2.Gently push the ends toward the center to open the potato and expose the fluffy interior.3.Place a tablespoon of vegan butter into the center of each potato.4.Season with a pinch of salt and black pepper, and scatter fresh chives over the top.TIPFluff with a fork after adding the butter to help it melt evenly into every crevice. - serve
Serve immediately.
Transfer the loaded baked potatoes to plates while still steaming hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Scrub potatoes thoroughly and dry completely to ensure the skin crisps up in the oven.
- 2Pierce potatoes with a fork 6-8 times to allow steam to escape and prevent bursting.
- 3Rub oil and salt directly onto the skin for a flavorful, crunchy exterior.
- 4Bake directly on the oven rack for maximum airflow and all-around crispness.
- 5Let potatoes rest 2-3 minutes after baking so the steam settles and the flesh becomes fluffy.
- 6Fluff the interior with a fork after adding vegan butter so it melts into every crevice.
Adapt it for your goals.
Loaded toppings
Swap the chives for broccoli, vegan bacon bits, or a dollop of vegan sour cream for a fully loaded potato bar experience.
herb infusedHerb infused
Rub the oiled skin with dried rosemary, garlic powder, or smoked paprika before baking for an aromatic, savory crust.
low oilLow-oil
Skip the olive oil rub and instead coat the potatoes with a light mist of cooking spray to reduce fat while still achieving a crispy skin.
Why this is on our healthy list.
Rich in Potassium
Russet potatoes are a natural source of potassium, which supports healthy blood pressure and muscle function.
Plant-Based Fat Source
The vegan butter provides a dairy-free alternative for those avoiding animal products, with no cholesterol.
Good Source of Fiber
Leaving the skin on adds dietary fiber, aiding digestion and promoting satiety.
Frequently asked questions
Yes, but russet potatoes are ideal for their high starch content, which yields the fluffiest interior. Yukon Golds will be more waxy and dense.
