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Loaded Baked Potato Casserole

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


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



  • 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


  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.

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