Slow Cooker Baked Potatoes
These fluffy vegan baked potatoes are slowly cooked to perfection for a completely hands-off side dish. Loaded with creamy dairy-free yogurt, melted vegan cheddar, and crispy plant-based bacon bits, they provide a satisfying and comforting alternative to the classic oven-baked version.
Instructions
- 1
Scrub the potatoes (4 russet) thoroughly and dry them completely. Prick the surface of each potato multiple times with a fork.
- 2
Place each potato in the center of a square of aluminum foil. Drizzle each with extra-virgin olive oil (0.5 tsp) and sprinkle with kosher salt (0.25 tsp). Rub the oil and salt to coat the skin, then wrap the foil tightly around each potato.
- 3
Arrange the wrapped potatoes in the slow cooker. Cook on high for 4 to 5 hours or on low for 8 to 10 hours until tender.
- 4
Unwrap the hot potatoes carefully. Split them open and top with vegan cheddar shreds (100 g), plain vegan greek yogurt (120 g), chives (1 tbsp), and vegan bacon (60 g) before serving.
Nutrition Facts
Per portion