Best Vegan Loaded Potato

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Hands down, this vegan loaded potato recipe is the best you’ll ever try. Even people who aren’t vegan love these because the homemade cheese sauce is the secret ingredient that makes all types of eaters love them!

vegan baked potatoes loaded with vegan cheese and spices topped with green chives

These loaded potatoes are the perfect snack or appetizer for family and social gatherings or game days. Not only do they make a beautiful display, but they also taste AMAZING! This recipe is so good, that it was even published on the T. Colin Campbell Center for Nutrition Studies website.

I have served them as a side dish or appetizer, but oftentimes we simply add a side dish like mixed bean salad or healthy lettuce wraps and call it dinner!

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 as these healthy vegan potatoes!

vegan baked potatoes loaded with vegan cheese on black square plate

You’ll love these loaded potatoes because they’re…

  • Insanely delicious
  • Creamy
  • Full of flavor
  • Smokey
  • Perfect as an appetizer or as a meal
  • Crowd pleaser
  • A beautiful table display

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

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 the oven to 400°F and bake whole small potatoes until tender, the time will vary depending on the size of the little potatoes.

russett potatoes baked whole on baking sheet lined with parchment paper

Remove potatoes from the oven and allow them 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 which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

baked potato being scooped out over a bowl

Add plant milk, low-fat mayo, salt, pepper, garlic powder, onion powder, smoked paprika, nutritional yeast, HALF of the cheese sauce (1/2 cup), and minced onion to the bowl with potato flesh and mash together using a potato masher or fork.

loaded potato ingredients in bowl with potato masher and scooped out potatoes in background

Drizzle the rest of the cheese sauce (1/2 cup) over the top of each potato, sprinkle with more smoked paprika and chives, and serve.

vegan baked potatoes loaded with vegan cheese and spices topped with green chives

*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 mayo, cheese, and smoked paprika.
  • These potatoes keep well in the refrigerator in an airtight container for 5-7 days.

Vegan mayonnaise recipe

Easy Vegan Mayonnaise is a key ingredient in this recipe. It takes only about 3 minutes and a blender to make and tastes amazing. We use it on sandwiches and in other recipes like vegan coleslaw and dairy-free potato salad.

vegan mayo in glass jar with tomatoes in background on wooden table
Vegan low-fat mayonnaise recipe. Click the photo to see the full mayo recipe.

This tasty, eggless mayo has only 11 calories and (.4) grams of fat per Tablespoon. And it’s loaded with protein!

Vegan Cheese Sauce

Believe it or not, the Creamy Vegan Cheese recipe is made with incredibly simple ingredients like:

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!

close up of vegan baked potatoes loaded with vegan cheese and spices topped with green chives

When I take this vegan potato recipe to family gatherings or social functions, it disappears 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

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

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vegan baked potatoes loaded with vegan cheese and spices topped with green chives
4.62 from 26 votes

Best Vegan Potato: Fully Loaded

Hands down, this is the best vegan potato recipe you'll ever try. 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! 
Prep: 30 minutes
Cook: 2 hours
Total: 1 hour
Servings: 4 servings

Ingredients 

Loaded Potatoes

  • 3-4 potatoes, medium size approximately 1 lb or 2 cups cooked potato pulp
  • 1/4 cup plant-based milk almond, soy, etc.
  • 2 tablespoons low-fat mayo, heaping tbsp (recipe below)
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon onion powder
  • 1 cup Creamy Vegan Cheese Sauce
  • 2 tablespoons onion, finely minced
  • chives for topping

Low-Fat Eggless Mayo

  • 1 package silken soft tofu 12-60 oz
  • 1 tablespoon sugar (cane, date, etc)
  • 1 tablespoon lemon juice or red wine vinegar
  • 1 tablespoons Dijon mustard
  • 1/4 teaspoon 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 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 pinch paprika
  • 1 pinch cayenne pepper

Instructions

Loaded Potato Bites

  • Preheat oven to 400°F and bake whole small to medium potatoes until tender.
  • Remove potatoes from the oven and allow them to cool. Slice potatoes in half and scoop out pulp leaving 1/4" in the shell. Place pulp in a medium bowl.
  • Add plant milk, low-fat mayo, salt, pepper, garlic powder, onion powder, smoked paprika, nutritional yeast, HALF of the cheese sauce (1/2 cup), and minced onion to the bowl with potato flesh and mash together using a potato masher or fork.
  • Use the mashed potato mixture to fill each of the potato skins.
  • Drizzle the rest of the cheese sauce (1/2 cup) over the top of each potato, sprinkle with more smoked paprika and chives, and serve

Low-Fat Eggless Mayo

  • Drain and press excess water from tofu. Blend all ingredients in a blender. This recipe will make more mayo than needed. 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.
  • This recipe makes approximately 1 quart which is more than you will need for this potato recipe. It can be stored in the refrigerator for up to 2 weeks or frozen. It is delicious on nachos, tacos, steamed veggies, pizza, and more.

Video

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Tips for making these vegan potato potatoes

  • COOKING. Make sure to cook your potatoes until they are soft. Hard and chunky is not good.
  • MAYO. The mayo recipe makes more than needed. Leftover mayo can be used on sandwiches, wraps, and in other sauces. Store in the refrigerator for up to 2 weeks. It does NOT freeze well.
  • CHEESE SAUCE. This recipe makes approximately 1 quart which is more than you will need for this potato recipe. It can be stored in the refrigerator for up to 2 weeks or frozen. It is delicious on nachos, tacos, steamed veggies, pizza, and more.
  • STORAGE. These potatoes keep well in the refrigerator in an airtight container for 5-7 days.

Nutrition

Calories: 237kcal | Protein: 7.2g | Fat: 6g | Fiber: 4g

Disclaimer

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.

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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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14 Comments

    1. Betsy, I use silken tofu, usually the shelf-stable kind because it is so smooth for mayo, sauces, and mousses. The container I have is 12.3 oz, but small variations in size will work just fine too.

      1. Have you read the ingredients on the shelf-stable tofu lately? It now contains soy protein isolate, not good! Better to use regular refrigerated tofu that is pure soy beans, water, and a coagulant, nothing else.

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