Smashed potatoes loaded with vegan sour cream, vegan cheese, tempeh bacon and chives.

Vegan Loaded Smashed Potatoes





Yield 32 potatoes

Crispy golden-brown smashed Creamer potatoes topped with vegan sour cream, crumbled  tempeh bacon, vegan cheese shreds, and fresh chives.



Vegan Sour “Cream”:

Tempeh Bacon:


  1. Preheat oven to 415°F (213°C)..
  2. Boil potatoes for 15 minutes or until the largest potato is fork tender.
  3. Drain and toss hot potatoes with 3 tbsp vegan butter.
  4. One a baking sheet lined with parchment paper, use a potato masher to smash each potato. The potatoes should stay together in one piece.
  5. Brush smashed potatoes with leftover melted vegan butter. Season with ¼ tsp of salt and black pepper.
  6. Bake for 35 minutes or until the edges of the potatoes are crispy and golden-brown.
  7. Top each potato with a spoonful of vegan sour cream and a sprinkle each of vegan cheese shreds, tempeh bacon, and chives.

Vegan Sour Cream:

  1. Combine all ingredients in a high-speed blender. Blend on high until creamy, pausing to scrape down the sides as needed. Taste and adjust seasoning. Chill completely before serving (1-2 hours). Makes 2 cups.

Vegan Tempeh Bacon:

  1. Combine all ingredients in a bowl. Marinate for 1+ hours..
  2. Pour off excess marinade and reserve it for later.
  3. In a skillet, heat 1 tbsp vegan butter over medium heat. Add marinated tempeh and cook, stirring regularly, until golden-brown (about 5 minutes). Taste and adjust the flavour by adding some of the reserved marinade. Cook, stirring constantly, until the liquid is cooked off. Makes 1 cup.


Nutrition information based on topping each potato with ½ tbsp homemade vegan sour cream, ½ tbsp homemade tempeh bacon, 1 tsp vegan cheese, and chives.

Courses Appetizer, Side Dish, Main

Cuisine Vegan

Recipe by I LOVE VEGAN at