Vegan Baked Potatoes with Sour Cream
Vegan baked potatoes are the perfect comfort food. Easy to make in the oven these baked potatoes are also dairy free and plant based.
Servings: 8 servings
Calories: 168kcal
Ingredients
- 8-10 medium Russet potatoes
- Avocado oil (how much you need will depend on the size of your potatoes)
- sea salt
- ground black pepper
- herbs de provence spice blend
- vegan sour cream
Instructions
- Preheat your oven to 425F.
- Wash and dry the potatoes.
- Line a baking sheet with parchment paper and place the potatoes on the baking sheet and poke each potato a few times with a knife or fork (if you don't do this they can explode in the oven).
- Drizzle the avocado oil over each potato and turn it over a few times to coat all sides.
- Sprinkle all sides of the potatoes with sea salt, black pepper and herbs de Provence spice blend.
- Place the baking sheet in the oven and bake for ~45 minutes, or until crisp on the outside and soft on the inside.
- While the potatoes are baking make the sour cream by blending all the ingredients in your food processor.
- Remove from the oven and let cool for a few minutes and top with the sour cream.
- Serve and enjoy!
Notes
- If you don't have avocado oil I would use melted coconut oil instead.
- Feel free to sub the herbs de Provence spice blend for other spices such as Italian seasoning.
- Top these baked potatoes however you like.
Nutrition
Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg