Hands down, this vegan potato recipe is the best you’ll ever try. Even people who aren’t vegan love these Healthy Loaded Potatoes!
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!
Table of contents
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
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 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.
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
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!
Vegan Cheese Sauce
Believe it or not, the Creamy Vegan Cheese recipe is made with incredibly simple ingredients like:
- potatoes
- onions
- carrots
- cashews (and or white beans)
- nutritional yeast flakes
- lemon juice
- spices
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
This post may contain affiliate links. Read my full disclosure here.
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!
Ingredients
Loaded Potatoes
- 1 lb. small potatoes, red, Russet, or your choice
- 1/4-1/2 cup plant-based milk, almond, soy, etc.
- 2 tablespoons low-fat mayo, recipe below
- 1 teaspoon salt (I really like black salt), or to your taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon 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 tablespoon sweetener, sucanat, agave, sugar, etc
- 1 tablespoon lemon juice or red wine vinegar
- 1.5 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 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.
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small percentage from your purchases at no cost to you. Thank you!
Nutrition Information:
Yield: 4Amount 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.
Plant-Based Vegan Starter Kits $27
Diana
Wednesday 18th of August 2021
In the photo, what is it that looks like bacon bits?
Terri Edwards
Wednesday 18th of August 2021
Hi Diana- The potatoes are sprinkled with smoked paprika. I think that must be what you're seeing. It adds great flavor and makes them more colorful too.
Gail Bumsted
Friday 13th of December 2019
Can you make these in advance? They look delicious
Terri Edwards
Friday 13th of December 2019
I have made them a day in advance and then drizzled a little more cheese sauce over them and warmed in the oven the following day. They were great!
Drenda
Wednesday 18th of July 2018
Even my meat eaters loved these!!!!!
Venus Cruz
Saturday 1st of April 2017
Is there another type recipe for mayo....that doesn't use tofu?
EatPlant-Based.com
Saturday 1st of April 2017
Yes, here is another recipe that is soy-free. I haven't tried it but have been told that it's good. https://cookingwithplants.com/recipe/soy-oil-free-vegan-mayonnaise/
Cindy
Wednesday 14th of December 2016
Can these be frozen for future use?
EatPlant-Based.com
Wednesday 14th of December 2016
I have not tried freezing these. If you do, I would love to hear how they turn out.