Preparation

Step 1 out of 10

Preheat oven to 400°F (200°C). Prick each potato with a fork two to three times.

Step 2 out of 10

Microwave on high for five minutes.

Step 3 out of 10

Toss the hot potatoes in olive oil, garlic powder, salt and pepper.

Step 4 out of 10

Put them in the oven to bake for eight minutes before flipping and then bake for an additional five to 10 minutes. Poke them with a knife to check if they’re tender.

Step 5 out of 10

Once they’re cooked, let them sit for five to 10 minutes until they’re just cool enough to handle.

Step 6 out of 10

Deeply score each potato both lengthwise and width wise. Using your index fingers and thumbs, gently pinch and push the corners of each potato inwards to mash and fluff the cooked centers out of the potato. Drop a pat of vegan butter into the center of each potato followed by a big pinch of vegan cheese.

Step 7 out of 10

Turn your oven to the broil setting. Place under the broiler just long enough for the cheese to melt and bubble.

Step 8 out of 10

Then add toppings of your choice:

Step 9 out of 10

For Tex-Mex potatoes:  Top with a dollop of guacamole, a little drizzle of sriracha or taco sauce and a sprinkle of chives or green onions.

Step 10 out of 10

For Loaded Baked Potatoes: Top with a teeny dollop of vegan mayo or sour cream, a sprinkle of dill and chives and black pepper.