September 12, 2024
Cheesy Vegan Loaded Potato Stacks
These delectable Cheesy Vegan Loaded Potato Stacks are the mini version of a loaded baked potato. Creamy vegan cheddar cheese is nestled between layers of thinly sliced potatoes then drizzled with melted butter and baked to golden, crispy perfection! Top the cheesy stacks with classic loaded baked potato toppings – sour cream, bac’n bits, and chives! Serve as fun, party appetizer or delicious side dish!
Table of Contents
Why You’ll Love This recipe ingredients step-by-step instructions tips and faqsCheesy Vegan Loaded Potato Stacks
Rich, luscious, and totally irresistible, these Cheesy Vegan Loaded Potato Stacks have quickly become one of my favorite potato recipes (which is a bold statement because I really love potatoes), and after just one bite, I have no doubt they’ll become one of your favorites, too!
If you love loaded baked potatoes, then you’ll absolutely love these, since they’re basically a mini version. I like to call ’em loaded baked potatoes 2.0 – handheld cheesy stacks of goodness.
Grab a drink and let’s get to cookin’ the best Cheesy Vegan Loaded Potato Stacks!!!
Why You’ll Love This Recipe
- Game day snack at its finest: These stacks are creamy, cheesy, and packed with classic loaded baked potato flavors – they’re so good, no one will even know they’re vegan!
- Perfect for entertaining: guests will love grabbing these mini stacks as an appetizer or side dish.
- Easy to make ahead: simply bake and reheat when needed, making them ideal for parties.
What you need to make Cheesy Vegan Loaded Potato Stacks
Basically everything you’d put in a loaded baked potato!
Side note: contrary to what most recipes call for, I don’t think you need a cupcake tin to make potato stacks. While you’re more than welcome to use one, it’s definitely not necessary! And you may notice some of the stacks slipping while they’re in the oven, but I found that simply repositioning them once I remove the foil works just fine. You could even use toothpicks to hold them in place! Okay, so here’s what you need to make ’em:
- Potatoes: *duh, Ashley* But seriously, the type of potato matters here. You want to use starchy potatoes – russet, Idaho and even sweet potatoes are best for this recipe! Because of their high starch to water ratio, they bake especially well. Try to steer clear of low starch or waxy potatoes (most red or white – skinned varietals).
- Baking soda: soaking the potato rounds in cold water + baking soda creates an alkaline mixture that breaks down the potato, which leads to a crispier stack!
- A handful of seasonings: nothing crazy here. Just your basics – salt, pepper, and some flaky salt for finishing
- Vegan butter
- Vegan cheese shreds: I like to use cheddar, but feel free to use whatever you like!
- Vegan Bac’n Bits: McCormick’s Bac’n Pieces are accidentally vegan and very accessible! I find them at most grocery stores. I also have a really good bac’n recipe in my cookbook if you happen to have it (and if you don’t, you should ????)
- Vegan sour cream
- Chives
How to Make Cheesy Loaded Potato Stacks
Assembling these Cheesy Loaded Potato Stacks does take a bit more effort than just loading a baked potato, but not so much that it’s a nuisance. Honestly, it’s quite easy! And if you have a mandolin, it takes a fraction of the time! Here’s how to make ’em:
1. slice:
the potatoes as thinly as possible. Whether that’s with a mandolin or by hand, I find that if you slice them in 1.5mm rounds, they come out perfectly cooked and slightly crisped around the edges!
2. soak:
once the potatoes are sliced, give ’em a quick soak in some cold water with baking soda and salt. The water and baking soda creates an alkaline water that helps break down the potato, which yields in a bit of a crispier texture when baking, while the salt infuses some flavor!
3. stack:
after the potatoes have soaked and you’ve quickly patted them dry, now’s the fun part! Working with 2-3 potato rounds, make 15 even stacks on a prepared baking tray. Sprinkle about 2 teaspoons of cheddar shreds onto each stack and top with 2-3 more potato rounds. Repeat twice.
4. bake:
drizzle your stacks with some melted vegan butter, cover loosely with foil and bake until they’re tender. Remove the foil, add the final touches of cheese onto your stacks, along with some fresh ground black pepper, and pop ’em back into the oven (sans foil this time), until golden and crispy!
5. Load ’em up:
once the Cheesy Loaded Potato Stacks are out of the oven, let them cool and load ’em up with sour cream, bac’n bits, and chives! ENJOY!
Tips and FAQs
- Use starchy potatoes like Russet for the best texture. Their high starch content makes the layers tender and crisp.
- Don’t skip the baking soda! It helps the potatoes break down slightly, making them fluffier inside.
- Watch the broiling process carefully if you choose to broil at the end. You want crispy edges, but not burnt cheese!
Can I make these potato stacks ahead of time?
Yes! You can assemble and bake them ahead of time. Simply reheat them in the oven before serving to crisp them back up.
Can I make these without a mandolin?
A sharp knife will work, but a mandolin will give you perfectly thin and even slices.
Storage and Reheating:
Storage: If you have leftovers, store the potato stacks in an airtight container in the refrigerator for up to 3 days. Be sure to let them cool completely before storing to prevent condensation from making them soggy.
Freezing: You can also freeze these potato stacks! Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. They can be stored in the freezer for up to 2 months. To reheat, thaw them overnight in the refrigerator.
Reheating:
- Oven: For best results, reheat the potato stacks in a 350°F oven for 10-15 minutes until they are heated through and crispy on the outside.
- Microwave: If you’re in a rush, you can microwave them for 1-2 minutes, but keep in mind they may lose some of their crispiness.
- Air Fryer: Reheat in the air fryer at 350°F for 5-7 minutes for a quicker option that will help maintain their crispy texture.
Tools You Need to Make Cheesy Loaded Potato Stacks
- mandolin or sharp knife
- large bowl
- rimmed baking sheet
- muffin tin (optional, but not necessary)
More Game Day Snacks
- Pull Apart Pizza Sliders
- Chick’n Pot Pie Puff Pastry Shells
- Vegan Spinach Artichoke Dip
- Vegan Lasagna Cups
- BBQ Chick’n Pizza Bombs
Are These Cheesy Vegan Loaded Potato Stacks spudtastic?!
I hope ya’ll love my Cheesy Vegan Loaded Potato Stacks was much as I do! If you make ’em, I’d love to see! Snap a picture or take a video, share it on Instagram, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs! Til next time, friends!
Cheesy Vegan Loaded Potato Stacks
Ingredients
- 2 lbs starchy potatoes such as russet, peeled and washed
- 2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 ½ cups vegan cheddar cheese shreds
- 1 cup melted vegan butter
- Fresh ground black pepper to taste
- Vegan sour cream for garnish
- Vegan bac’n bits for garnish
- Fresh minced chives or scallion for garnish
- Flaky sea salt for garnish
Instructions
- Slice the potatoes thinly into 1.5mm slices using a mandolin or sharp knife. Place the rounds into a large bowl and sprinkle in the salt and baking soda. Fill the bowl with enough cold water so that it covers the potatoes by an inch or so. Using your hands, give it a gentle mix to combine. Set aside for 10 minutes. Drain and pat the rounds dry.
- Meanwhile, preheat your oven to 350°F.
- Line a large, rimmed baking tray with parchment paper. Working with 2-3 potato rounds, make 15 even stacks on the baking tray. Sprinkle about 2 teaspoons of cheddar shreds onto each stack and top with 2-3 more potato rounds. Repeat twice. Try to match the potato rounds by size so they don’t tumble over when baking.
- For the final stack, use 1 round instead of 2-3 and drizzle each stack with 1 tablespoon of the melted vegan butter – there should be some remaining cheese shreds – save those for later. Cover the stacks loosely with tin foil and bake until the potatoes are cooked through, 45 to 50 minutes. A small sharp knife or toothpick should go through with no resistance.
- Remove the foil – if cheese is oozing out and the stacks are falling a bit, that’s okay! Simply reposition them as best you can! And the crispy bits of cheese oozing out are the best part! Season each stack with fresh ground black pepper and the remaining cheese shreds. Place back into the oven without the foil, and bake until golden and crispy, 10 to 15 minutes. If you’d like, you can broil them for the last 5 minutes or so. If broiling, make sure to keep an eye on them so the cheese doesn’t burn! Remove from the oven and let cool for 10 minutes. Garnish each stack with sour cream, bac’n bits, chives, flaky salt, and enjoy!
