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top-down shot of smashed potatoes, loaded with vegan toppings: butter, sour cream, bacon, chives

Smashed + Loaded Tiny Baked Potatoes


  • Author: erin wysocarski
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 2-4 servings 1x
Scale

Ingredients

  • 1.5 lbs of tiny whole potatoes
  • a little olive oil, to grease the baking sheet
  • 1/4 cup vegan butter, melted
  • salt + pepper
  • 1 TB grated garlic – more or less as desired (I used a microplane grater)
  • a few TB vegan parm (I used Follow Your Heart brand, but Violife would probably also work)
  • vegan sour cream
  • one cup vegan bacon – crisped in pan and chopped (I used Sweet Earth brand, but smoky tempeh or shiitake/maitake bacon would work) 
  • a few TB chopped chives or scallions

Instructions

  1. Place the potatoes into a large pot and cover with cold water. Bring to a boil, then parboil for about 20 minutes. You’ll want them to be slightly underdone.
  2. Preheat oven to 500.
  3. Drain the potatoes and dry very well.
  4. Place on a slightly greased baking sheet and gently smash with a potato smasher. You don’t want to completely flatten, just press down about halfway.
  5. Brush the tops of the potatoes with the melted vegan butter, adding a bit more if needed.
  6. Season the tops with salt and pepper.
  7. Place into the oven on the lower rack and bake for about 10 minutes.
  8. Remove from oven and top each potato with the garlic and vegan parm.
  9. Place back into the oven on the top rack, and bake for about 10 minutes more.
  10. Place a dollop of vegan sour cream and put back into the oven to slightly warm.
  11. Remove from the oven and top each potato with the chopped vegan bacon and chives.
  12. Serve immediately, with extra toppings on the side if desired.

Notes

These reheat well in an air fryer at 400, for about 5 minutes.