Best Vegan Loaded Potato
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 as these healthy vegan potatoes!
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, approximately 30 minutes, depending on the size of the 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.
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.
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 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 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
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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If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Best Vegan Potato: Fully Loaded
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.
Video
Notes
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.
Nutrition
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.
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…
Hi Terri, for the mayo how many ounces should be in the container of tofu? Is it firm tofu, extra firm?
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.
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.
Can these be frozen for future use?
I have not tried freezing these. If you do, I would love to hear how they turn out.
Is there another type recipe for mayo….that doesn’t use tofu?
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/
Even my meat eaters loved these!!!!!
Can you make these in advance? They look delicious
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!
In the photo, what is it that looks like bacon bits?
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.