Clean Comfort Cooking with New Morning Market 

 There’s nothing like a loaded baked potato – hearty, easy to make, and delicious! The best thing about baked potatoes? You can customize them anyway your heart desires. In this recipe, we added black bean chili, roasted broccoli and vegan queso to make it a full meal. 

Charlotte is the Creative Lead at New Morning Market and a lover of all things plant-based! She loves spending time in the kitchen and creating nourishing meals that anyone can enjoy – whether you’re vegan or not!


Plant-Based Loaded Baked Potatoes


  • 4 large russet potatoes
  • 1 tbsp. Olive oil (for skins)
  • Salt & Pepper, as desired

Optional Toppings 

  • Bean Chili (we used Amy’s Black Bean Chili)
  • Roasted Broccoli
  • Chives 
  • Vegan Butter (we used Miyoko’s)
  • Vegan Queso (link to recipe)


Step 1

Preheat oven to 450°F

Step 2

Line baking sheet with parchment paper. Poke potato a few times with a fork.

Step 3

Bake for about 25 minutes until skin starts to feel dry and a little wrinkly. Remove from oven.

Step 4

Brush each potato with olive oil, salt and pepper evenly on all sides. Place potato back on baking sheet, opposite side up. 

Step 5

Bake for an additional 20 minutes. 

Step 6

While potatoes are baking, prepare your toppings. 

Step 7

Check the potato for done-ness by piercing with a knife or fork. If insides feel nice and soft, remove from oven. 

Step 8

Slice each potato lengthwise, fluff insides, and serve immediately with desired toppings. 

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