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The Best Vegan Baked Potato Recipe: Tex-Mex Style!
144K views
May 3, 2024
This is my absolute favorite way to make a vegan baked potato: topped with tomato, corn, black beans, jalapeno, vegan cheese, and vegan sour cream. It's the perfect side dish for a vegan comfort food meal, but it's good enough to be the main course! Also in this video: I try Chao Mexican-Style shreds. How do they stack up to my previous favorites, Miyoko's Cheddar and Violife Cheddar shreds? Follow along with the recipe on my website: https://www.stephsunshine.com/vegan-life/tex-mex-vegan-baked-potato Search all my recipes here: https://www.stephsunshine.com/vegan-life/all-recipes Find me on the socials (IG, Pinterest, TikTok, FB) @msstephsunshine
View Video Transcript
0:00
Hello, my vegan foodies. Today I want to show you my absolute favorite way to make a vegan baked potato
0:07
This is like a loaded baked potato, but Tex-Mex style with black beans, tomatoes, corn, jalapeno, vegan cheese, and vegan sour cream
0:18
So the first thing we need to do is bake the potatoes. I'm preheating my oven to 400 degrees Fahrenheit, and then I'm washing four medium-sized rusted potatoes
0:27
and using a fork to poke holes in them. When you're choosing your potatoes, try to find four that are similar in size and evenly shaped
0:37
so that you'll have a nice looking potato that won't roll over on your plate
0:44
Next, I'm going to coat the potatoes with some spray oil. I'm using olive oil spray, but choose whatever oil you like, and then I'll sprinkle some salt
0:52
on the skins. If you're not going to eat the skins, you don't need to add salt
0:56
it's just there for flavor. And I know some people like to wrap their potatoes in foil to bake them
1:03
I actually tested baking them with and without foil, and there was no discernible difference between the two
1:09
So since the results were basically the same, I didn't use foil. And these are going to go in the oven for 30 minutes
1:16
After 30 minutes, I'm taking them out, flipping them to the other side
1:20
And I'll put them back in for another 30 minutes more to finish baking
1:25
When they're finally done, I will just use some oven mitts to press on the corners here to make sure that they're actually done
1:32
It should be a little soft when you press on them. And I'm going to set those aside to let them cool until they can be handled, which is about 20 minutes
1:40
And in the meantime I will make my black bean and veggie topping So to my bowl here I going to add a quarter cup of chopped Roma tomato half a cup of black beans a quarter cup of frozen corn kernels and one chopped jalapeno
1:56
And then I'll mix that all well. I sometimes add about a tablespoon of chopped cilantro as well
2:04
but it didn't look very fresh in the store, so I skipped it this time. And now I'm going to
2:10
season this with some salt and pepper to taste. and mix it up well again
2:16
All right, my potatoes are cool enough now, so I'm gonna start slicing off the tops
2:21
I'm cutting the top quarter or so off the potato lengthwise, just to create an opening on the top
2:28
Some people prefer to cut the potatoes in half, and you could do that as well
2:32
but you might need some more toppings since you're gonna have eight halves instead of four
2:36
mostly whole potatoes. Next, I'm gonna scoop the flesh out of the potatoes and into a large bowl. I'm leaving about a quarter of an inch border around the
2:48
skin to make sure it holds its shape and doesn't break or fall apart. And we're left with these
2:54
lovely shells, which will hold our potato filling and our toppings. So now I'm going to add a
3:01
quarter cup of vegan butter to my potato flesh bowl along with a quarter cup of vegan sour cream
3:07
I'm using Kite Hill, which is my favorite, and then I'm adding a teaspoon of salt and have a
3:13
and a teaspoon of black pepper as well. And I'll just mash that all up together
3:18
It's really up to you how smooth or chunky you want to make it. Just make sure that everything gets mixed up well
3:24
And as you can see, I started off with a fork, but quickly needed to switch over to a potato masher
3:30
to get everything really well combined So the last thing I add to the filling is three eighths of a cup of vegan cheese I usually use Miyoko cheddar shreds but I could not find them And I saw that
3:43
Chow had a Mexican cheese blend. So I decided to try that and see how it compares. And I'm just
3:50
gently folding the shreds into the filling to get them distributed throughout. All right, now I'm just
3:56
putting all this filling back into the shelves. Since you're putting more stuff in
4:01
then you took out, the shells are going to be really full. So I try to really pack the filling in there so that there's still room for the toppings
4:09
And when it's full, then I just use the back of the spoon to create a well at the center
4:14
to hold the toppings in place. Next I'm going to put some vegan cheese on top of the potatoes, but I'm going to melt it on
4:23
the stove first so that it gets a lot meltier than it can get in the oven
4:27
Meltier or a word? I don't think so, but let's go with it. It can take a few minutes for the cheese to melt, so be patient and just keep stirring it the whole time
4:37
It'll typically start to melt all at once and turn into a stretchy ball
4:42
I didn't really know what to expect from this cheese since I never used it before, but it melted okay
4:47
It's a little more blob-like than the Miyokos or the Violife, but it's usable
4:53
Once it melts, you have to work fast to spread it on top of the potatoes before it cools too much
4:58
So just take a spoon and spread it from it. side to side so it looks all stretchy and yummy
5:05
Then I'm going to put my beans and veggies on top of that
5:09
And I'll use the back of my spoon again to really press this stuff down into the well so it stays in place
5:21
Now these will go back onto the baking tray and into the oven for another 15 minutes to warm up You probably going to have some extra black beans and veggies left over so I like to pile them on top of the potato tops and eat them as a snack while I waiting for the potatoes to finish
5:37
You could also make a salsa with it, just add some lime juice, agave, and hot sauce, and use it as a dip for chips or whatever you like
5:46
All right, these are almost ready now. I'm just going to just going to. add a dollop of my kite hill sour cream to the tops. You should wait to do this until right before
5:55
you're ready to serve them because the sour cream can start to melt if you leave it on there for
5:59
too long. And then I will sprinkle some chopped green onions on top or you could use chives here too
6:07
And they're ready to be served. All right, let's see how these turned out
6:19
Mmm. Yep, delicious as usual. As far as my verdict on the chow Mexican cheese, it was fine if it's all you can get, but the miokos has more flavor and melted better
6:36
And I would choose Vailife over the chow as well. Of the three, the chow is my third choice
6:43
But the potatoes were still super flavorful. There's a little bit of crunchiness from the veggies that pairs so nice
6:49
nicely with the smooth potato filling. Try them out, I'm sure you will love them. Thank you so much for
6:57
watching this one. That's all for now, but I'll be back with another one soon. See you next time
#Dairy & Egg Substitutes