Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Loaded Baked Potato Casserole


  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

Creamy mashed potatoes, infused with garlic and vegan bacon, topped with a crispy-yet-gooey dairy-free cheddar.


Scale

Ingredients

  • 5 large potatoes, diced (we left skin on)
  • 3 tbsp vegan butter, divided
  • 3/4 cup vegan bacon, chopped
  • 1 clove garlic, minced
  • 1/2 cup nondairy milk
  • 1 tbsp dried parsley
  • salt and pepper to taste
  • 1 cup vegan cheddar shreds
  • 1/4 cup green onion or chives, chopped

Instructions

  1. Preheat oven to 375 F. Grease an 8×8 inch square casserole dish.
  2. In a pot, add the diced potato and the add water until just submerged. Boil on medium-high heat for about 10 minutes, until soft. Drain and add back into pot. Set aside.
  3. Meanwhile, in a frying pan on medium heat, add 1 tbsp vegan butter, minced garlic and vegan bacon. Cook, stirring frequently, about 4 minuets until bacon starts to brown.
  4. Put potato pot back on low heat. Add the 2 tbsp vegan butter, nondairy milk, parsley and a pinch of salt and pepper. Mash with a potato masher or hand mixer until fluffy. Add the bacon mixture and stir to combine.
  5. Spoon into prepared casserole dish and smooth the top. Top with vegan cheddar shreds. Bake in preheated oven for 10 minutes, then broil for a few minutes to brown the cheese, if desired.
  6. Remove from oven and top with green onion and black pepper. Serve.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close