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Dairy-Free Baked Potatoes

Dairy-Free Baked Potatoes

This dairy-free baked potatoes recipe is easy to adapt with simple vegan baked potato toppings. Enjoy as a main dish or serve on the side! The perfect baked potatoes are soft and fluffy on the inside with a crisp salty skin on the outside that will secure all the toppings you desire. I love making instant pot baked potatoes because it's quick and easy! Everyone can add their favorite toppings for a nostalgic and comforting meal.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 50 minutes

Cook Time: 30 minutes

Total Time: 1 hour 20 minutes

Servings: 6 servings

Calories: 319 kcal per serving

Ingredients

  • 6 - russet potatoes
  • 1 cup - water
  • Beans
  • Jalapeno
  • Red onion
  • Chives
  • Dairy free cheese
  • Plant based butter
  • Plain vegan yogurt

Instructions

  1. Place the trivet in the pot and add water. With a fork, pierce each potato, and place on top of the trivet. Lock the pressure cooker lid and set the steam vent handle to sealing.
  2. Select manual and cook on high pressure for 15 minutes. Let pressure release naturally for 15 minutes, then turn the steam vent handle to venting to quick release the remaining pressure.
  3. Transfer baked potatoes to serving plates, slice down the middle, fluff the insides, sprinkle on your favorite toppings, and enjoy!

Nutrition

Energy: 319 kcal | Total Fat: 21 g | Saturated: 6 g | Trans: 0 g | Unsaturated: 17 g | Cholesterol: 0 mg | Total Carbs: 43 g | Fiber: 6 g | Sugars: 4 g | Proteins: 8 g | Sodium: 287 mg | Polyunsaturated: 7 g | Monounsaturated: 7 g

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