Hands down, this vegan potato recipe is the best you’ll ever try. Even people who aren’t vegan love these!
These loaded potatoes are the perfect snack or appetizer for family and social gatherings or game day. Not only do they make a beautiful display, but they also taste AMAZING!
Most of us are used to the traditional baked potato that starts out healthy…until it’s pulled out of the oven and loaded up with artery-clogging butter, sour cream, and cheese.
Thankfully, there IS a better way that tastes just as good with these healthy vegan potatoes!
Everyone loves these potatoes because they’re…
- Insanely delicious
- Full of flavor
- Perfect as an appetizer or as a meal
- Crowd pleaser
- A beautiful table display
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
How to make loaded vegan potatoes
Start with lowly, inconspicuous potatoes and turn them into masterpieces. Simply bake and get ready to dazzle friends and family at social gatherings.
Preheat oven to 400 degrees and bake whole small potatoes until tender, approximately 30 minutes, depending on the size of little potatoes.
Remove potatoes from oven and allow to cool. Slice potatoes in half, scoop out pulp leaving 1/4″ in the shell. Place pulp in a medium bowl.
I am often asked what knives I use and recommend for cooking, and my favorite brand is Victorinox Swiss Army Cutlery. Yes, that’s the same company that makes the Swiss Army Knife. These knives come with a lifetime guarantee and are very reasonably priced. I absolutely love mine.
Add plant-based milk, low-fat mayo, salt, pepper, garlic powder, onion powder, and smoked paprika to potato in bowl and mash together using a potato masher or fork.
Fill potato skins with mashed potato mixture.
Drizzle with Creamy Vegan Cheese sauce, then top with more smoked paprika, chives, and cilantro.
Place back into the oven at 350 degrees for approximately 10 minutes to heat up and serve warm.
*Original publish date December 24, 2015.
Tips for making these vegan potato potatoes
Make sure to cook your potatoes until they are soft. Hard and chunky is not good.
My personal opinion is that, other than the potatoes, three really important ingredients are the mayo, cheese, and smoked paprika.
These potatoes keep well in the refrigerator in an airtight container for 5-7 days.
Vegan mayonnaise recipe
The Easy Vegan Mayonnaise is a key ingredient in this recipe. It takes only about 3-minutes and a blender to make and taste amazing. We use it on sandwiches and in other recipes like coleslaw and potato salad.
This tasty, eggless mayo has only 11 calories and (.4) grams of fat per Tablespoon. And it’s loaded with protein!
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Vegan Cheese Sauce
Believe it or not, the Creamy Vegan Cheese recipe is made with incredibly simple ingredients like:
- cashews (and or white beans)
- nutritional yeast flakes
- lemon juice
A healthy mouth-watering vegan snack version of a traditional loaded potato. These are drizzled with vegan cheese sauce, sprinkled with smoked paprika, and piled high with chives and cilantro. Completely irresistible!
When I take this vegan potato recipe to family gatherings or social functions, they disappear like magic!
Not that long ago, I made 48 of them, thinking that we would have plenty. It STILL wasn’t enough! Obviously, some folks were coming back for seconds!
For more great vegan potato recipes, check out my article, 25 Amazing Vegan Potato Recipes.
Other great appetizer & side dish recipes
- 15 Easy Plant-Based Snack & Appetizer Ideas
- Air Fryer Potato Wedges
- Vegan Chili Cheese Fries
- Collard Green Veggie Wraps with Creamy Peanut Sauce
- Cauliflower Barbecue Wing Bites
- 25 Amazing Potato Recipes
- 1 lb. small potatoes, red, Russet, or your choice
- 1/4-1/2 cup plant-based milk, almond, soy, etc.
- 2 Tbsp low-fat mayo, recipe below
- 1 tsp salt (I really like black salt), or to your taste
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- Creamy Vegan Cheese Sauce, to drizzle on top
- fresh cilanto, for topping
- chives, for topping
Low-Fat Eggless Mayo
- 1 container tofu, 12 oz
- 1 Tbsp sweetener, sucanat, agave, sugar, etc
- 1 Tbsp lemon juice or red wine vinegar
- 1-1/2 Tbsp Dijon mustard
- 1/4 tsp salt
Creamy Vegan Cheese Sauce
- 1 cup potatoes, peeled & diced
- 1/4 cup carrots, diced
- 1/4 cup onions, diced
- 1 cup broth from veggies
- 1/2 cup raw cashews (raw), or 1/2 cup white beans
- 4 Tbsp nutritional yeast
- 1 Tbsp lemon juice
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 pinch paprika
- 1 pinch cayenne pepper
Loaded Potato Bites
- Preheat oven to 400°F and bake whole small potatoes until tender, approximately 30 minutes, depending on the size of little potatoes.
- Remove potatoes from oven and allow to cool. Slice potatoes in half, scoop out pulp leaving 1/4" in the shell. Place pulp in a medium bowl.
- Add plant-based milk, low-fat mayo, salt, pepper, garlic powder, onion powder, and smoked paprika to potato in bowl and mash together using a potato masher or fork.
- Fill potato skins with mashed potato mixture.
- Drizzle with Creamy Vegan Cheese sauce, then top with more smoked paprika, chives, and cilantro.
- Place back into the oven at 350 degrees for approximately 10 minutes to heat up and serve warm.
Low-Fat Eggless Mayo
- Drain tofu and squeeze excess water out on paper towels. Blend all ingredients in a blender. Leftover mayo can be used on sandwiches, wraps, and in other sauces. Store in the refrigerator for up to 2 weeks.
Creamy Vegan Sauce
- In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- When veggies are tender, drain and place them in the blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
- Now, it's ready to use as a Loaded Potato Skins topping, nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 237Total Fat: 6gFiber: 4gProtein: 7.2g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.