Vegan Loaded Baked Potatoes
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!
Servings: 4 servings
Calories: 237kcal
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
Tips & Suggestions
- 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.
- POTATOES. I usually use Russett potatoes but any type of potato you like could be used. When I'm making these as an appetizer to take somewhere, I opt for smaller potatoes to make them more of a finger food.
- TOPPINGS. Some additional toppings that you might add include my tofu vegan sour cream and these simple vegan bacon bits made from soy curls.
- MAKE AHEAD. I 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!
- 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