Plant Based Chili Cheese Baked Potatoes
If there’s one dish that never fails to satisfy, it’s the classic baked potato. But what if we take that classic dish and elevate it to new heights of flavor? This Plant-Based Chili Cheese Baked Potatoes keeps the simplicity of a classic baked potato with adding bold and savory flavors. Best of all this dish is vegan so everyone can dig in!
The combination of hearty vegan chili, creamy House Party Cheesy Dip, and fluffy baked potatoes is a winning combination that will satisfy even the most discerning palates. Whether you’re catering to vegans, vegetarians, or gluten-sensitive guests, these loaded potatoes are a versatile and inclusive option for any gathering.
With just a handful of simple ingredients and minimal effort, you can whip up a batch of these Plant-Based Chili Cheese Baked Potatoes that will have your guests raving long after the party is over.
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Plant Based Chili Cheese Baked Potatoes
Ingredients
- 4 large Idaho potatoes
- Olive oil
- Kosher salt
- 2 cans gluten-free vegan chili
- ½ (16 ounce) jar House Party Cheesy Dip
- Vegan sour cream
- Chopped green onions
Instructions
- Position one rack in oven in the middle and another at the bottom. Preheat oven to 350°F.
- Scrub potatoes and pierce several times with a fork. Place in a large mixing bowl, add some olive oil and toss to coat. Add enough kosher salt to fully coat the potatoes.
- Place a sheet rack on the bottom rack of the oven to catch any drips and put the potatoes directly on the oven grates on the middle rack. Bake for 1 hour or until the outer skin is crispy and the flesh is tender.
- Heat the chili and House Party Cheesy Dip. Open the potatoes. Add chili and House Party Cheesy Dip then top with sour cream and chopped green onions.
Nutrition
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