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Vegan Casserole

Twice Baked Loaded Potato Casserole

Twice Baked Loaded Potato Casserole

  • 4 large russet potatoes, peeled
  • 1 cup Tofutti Better Than Sour Cream (a.k.a. Sour Supreme)
  • 1 cup unsweetened soy milk
  • 1/2 cup green onions, chopped
  • 1/2 cup nutritional yeast (nooch)
  • 1 package (9 slices) Litelife Smoked Tempeh Fakin’ Bacon, cooked according to package directions and chopped
  • 1/2 yellow onion, minced
  • 4 Tbsp. Earth Balance
  • 2 tsp. salt, divided
  • 1/2 tsp. pepper
  • paprika, optional

vegan ingredients

Preheat oven to 350 degrees F.

Cut peeled potatoes in half lengthwise and then cut those pieces into thirds.  Put potatoes into a big pot and cover with water.  Add 1 tsp. salt.  Bring to a boil.  Reduce heat, cover, and simmer for 20 minutes.

Meanwhile, saute the onion in the Earth Balance until translucent.

When the potatoes are done, drain and squeeze them through a potato ricer into a large bowl.  If you don’t have a ricer, put the potatoes in a large bowl.  In the bowl with the potatoes, add soy milk, sour cream, nooch, pepper, and remaining tsp. of salt and mix with a hand mixer until smooth.  (If you used a potato ricer, your potatoes will already be smooth and you can use a spoon to mix the ingredients with the potatoes).

mashed potatoes

Stir in the onion and Earth Balance mixture, Fakin’ Bacon, and green onion.

Pour the potato mixture into a casserole dish and sprinkle paprika on top.

potato casserole

Bake at 350 degrees F for 30 minutes.

potato casserole

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