Two Way Baked Potato

Two Way Baked Potato Recipe

By Hot For Food

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 15 minutes


baked potatoes (1 of each potato)

2 russet potatoes

2 tbsp olive oil

1/4 tsp sea salt

1/4 tsp ground black pepper

1/4 tsp paprika

2 tbsp vegan butter

gravy greens (for 1 large or 2 small potatoes)

1/8 C finely chopped red onion or shallot

1 tsp coconut oil

1 C chopped kale, stems removed

1/2 C vegan gravy

1/3 brick jack cheddar wedge (such as Daiya)


1Wash your potatoes and poke them around the surface with a fork. Then cover each potato with 1 tablespoon of olive oil and 1/8 a teaspoon of sea salt, ground black pepper, and paprika. Bake on tin foil at 350°F. Large russet potatoes will take about 75 minutes, smaller ones around 60 minutes.

2Start cooking the gravy greens just before your potatoes are done baking. This will only take 2 to 3 minutes. Heat a pan over medium, and add the coconut oil, shallots (or onion), and kale and sauté for 1 minute.

3Add in gravy and cook for another minute or two until heated through and the kale is wilted but still bright green.

4When the potatoes are done baking, remove them from the oven and slice into the potato lengthwise and about half way through the centre. With a fork, mash the insides under the skin and add 1 tablespoon of vegan butter per potato.

5For the gravy greens and jack cheddar version, crumble the jack cheddar wedge onto the potato and throw it back in the oven for 3 to 5 minutes until the cheese is melted. Then remove from the oven and pour the gravy greens mixture on top.

6For the classic sour cream and chives version, just dollop as much cashew sour cream as you like and sprinkle with chives.

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