This recipe for Loaded Vegan Smashed Potatoes is going to change the way you eat your baked potatoes! If you’re never smashed your potatoes before then you are in for a real treat.
Smashed potatoes are crispy on the outside and light and fluffy on the inside. Consider a smashed potato between crispy fries and a baked potato, loaded with vegan sour cream, salty coconut bacon and fresh green onions. This recipe is gluten-free.
There are many ways to smash your potatoes and they are all fun! My favorite way to smash a potato is by using a drinking glass. First, you will need to bring your potatoes to a boil and season them. Then, simply press firmly with the potatoes against the bottom of the glass. This is the best way to keep your potatoes intact.
Once you’ve smashed all of your potatoes, you need to finalize the cooking process to get the crispiness. You can either toss them in the oven or use an air fryer.
Scroll below for the full list of ingredients and instructions to making Loaded Vegan Smashed Potatoes. If you enjoyed this recipe, you may want to try it on the side of my Plant-Based Perogies, Beyond Meat Vegan Wellington or Sweet Miso Glazed Eggplant.
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Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter
PrintLoaded Vegan Smashed Potatoes
This recipe for Loaded Vegan Smashed Potatoes is going to change the way you eat your baked potatoes! If you’re never smashed your potatoes before then you are in for a real treat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 1.5lbs of baby potatoes
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2 tbsp olive oil
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Salt and pepper to taste
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1 cup vegan sour cream (recipe here)
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½ cup coconut bacon (recipe here)
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1/3 cup chopped scallions or chives
Instructions
- In a large pot, cover potatoes with water and season generously with salt. Bring to a boil and cook until potatoes can be easily pierced with a fork (16-18 minutes).
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Use a colander to drain well. Place potatoes back into the pot and pour in 2 tbsp olive oil and salt and pepper to taste. Toss to coat. Line one or two baking sheets (depending on how big your sheets are) with parchment paper. Pour potatoes onto the baking sheets. Allow potatoes to cool enough to handle.
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Meanwhile, preheat oven to 450F or heat your air fryer.
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Gently smash potato using a potato masher, fork, back of a spoon or my favorite way-the bottom of a drinking glass.
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Place in oven or air fryer. Bake for approximately 20 minutes or until potatoes are crispy and browned. Check the cooking halfway through cooking and rotate your pan if needed.
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Remove from oven and plate your potatoes. Top with 4 or 5 dollops of vegan sour cream a sprinkle of coconut bacon and green onions or chives.
