Loaded Holiday Smashed Potatoes Recipe

This loaded smashed potatoes recipe is everything you never thought you needed in your life and more. If you are a big fan of stuffing during the holiday season, then these potatoes will be your new favorite because they combine all the deliciousness of stuffing but with potatoes. Yep, you heard me correctly… potatoes + stuffing. 

Why you’ll love this smashed potatoes recipe: 

• Low Prep: Prep this recipe in just 25-minute then let your oven do the rest of the work 
• Delicious: Everyone’s favorite side dish at the dinner table is always stuffing during the holiday season, so this is guaranteed to be a crowd-pleaser 
• Low Food Waste: What I love about stuffing is that you can use up that leftover, stale bread and give it a new life. You can also use holiday dinner leftovers like your cooked potatoes, or turkey (if you aren’t plant-based)

Ingredient Notes: 

Potatoes: I used baby potatoes here but you can use any type of potato. You can even use leftover potatoes from Thanksgiving/Christmas dinner. Potatoes add a great source of fiber to this smashed potatoes recipe which will help keep you full longer. Did you know that they are also full of antioxidants?

Leftover Bread: Use whatever bread you are trying to use up here. Anything goes. White bread, challah, and brioche make amazing stuffing breads but legit, don’t worry about the kind, anything will taste good when combined with everything else in this recipe. 

How do you make this smashed potatoes recipe?

1. Fill a large pot with water, and bring it to a boil over high heat.
2. Add the baby potatoes and cook until soft. This may take 20 – 30 minutes.
3. Remove from heat and drain the potatoes, allowing them to dry in a colander for 5 minutes.
4. Preheat the oven to 400F, and prepare a baking sheet with parchment paper.
5. Transfer the potatoes to the baking sheet.
6. Using a metal spatula, large fork, or potato masher, squish each potato ensuring they still stay in one piece.
7. Drizzle the potatoes with the first amount of olive oil, and sprinkle salt & pepper.
8. Bake for 20-25 minutes, until the bottoms are golden brown.
9. While the potatoes bake prepare the toppings.
10. For the stuffing, finely dice the onion, carrot, and celery, and transfer to a medium-sized bowl.
11. Chop the fresh sage and mince the garlic cloves, adding them to the bowl.
12. Take the leftover bread and rip it into small pieces- around the size of a grape or smaller. Add this to the medium-sized bowl.
13. Add the vegetable stock, salt & pepper. Mix with your hands until well combined. Set aside.
14. In a small bowl, add the cream cheese and mix slightly to soften.
15. Add grated cheddar cheese and finely chopped sage. Mix until combined- it will be thick.
16. Remove the potatoes from the oven, allowing them to slightly cool.
17. Using a metal spatula, flip over all of the potatoes, exposing the crisp, golden bottom.
18. Drizzle the ¼ cup of olive oil over all of the potatoes, adding more salt & pepper.
19. Evenly spread the stuffing mixture over the potatoes, and put excess amounts around the edges.
20. With a spoon or your hands, distribute small amounts of the cheddar cheese mixture on top of the potatoes/stuffing.
21. Add more salt & pepper.
22. Bake for 30 minutes, until golden & cheese are beautifully melted.
23. Serve immediately, with the addition of gravy, sour cream, or vegan sour cream. Garnish with fresh chives or herbs.

Expert Tips & FAQ: 

Can I make this recipe vegan? Yep! Replace the cream cheese with a vegan version, and the cheddar cheese with whatever vegan cheese you like. 

Can I add meat to this? If you aren’t plant-based, add things like bacon, or leftover turkey on top of this smashed potatoes recipe. 

Get creative: Add things like caramelized onion, sautéed veggies, or other types of cheeses. You can even bake with a couple of eggs on top!

Other holiday recipes you’ll love: 

• Sweet Potato Casserole
• Vanilla Chai Cinnamon Buns
• Creamed Corn Recipe
• Gluten-Free Stuffing
• Vegan Cabbage Rolls

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Loaded Holiday Smashed Potatoes Recipe

5 from 1 vote

This loaded smashed potatoes recipe is seriously your new holiday favorite. It combines potatoes and stuffing into one amazing dish (also perfect to use up thanksgiving leftovers).

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Vegan Appetizers, Vegan Meals

Cuisine American-Inspired

Servings 8 -12

Calories 266 kcal

Ingredients

  

1x2x3x

• 1.5 lbs baby potatoes
• ¼ cup olive oil
• ½ medium onion
• 1 medium carrot
• 1 ½ celery stalks
• 4 garlic cloves
• 1 ½ tbsp fresh sage chopped
• 2 cups leftover bread
• ¼ cup vegetable broth
• 1 cup cheddar cheese
• 1/3 cup cream cheese
• 1 tbsp fresh sage chopped
• ¼ cup olive oil
• salt
• black pepper
• fresh chives

Instructions

 

• Fill a large pot with water, and bring it to a boil over high heat. 
• Add the baby potatoes and cook until soft. This may take 20 – 30 minutes.
• Remove from heat and drain the potatoes, allowing them to dry in a colander for 5 minutes.
• Preheat the oven to 400F, and prepare a baking sheet with parchment paper.
• Transfer the potatoes to the baking sheet.
• Using a metal spatula, large fork, or potato masher, squish each potato ensuring they still stay in one piece. 
• Drizzle the potatoes with the first amount of olive oil, and sprinkle salt & pepper.
• Bake for 20-25 minutes, until the bottoms are golden brown.
• While the potatoes bake prepare the toppings.
• For the stuffing, finely dice the onion, carrot, and celery, and transfer to a medium-sized bowl.
• Chop the fresh sage and mince the garlic cloves, adding them to the bowl.
• Take the leftover bread and rip it into small pieces- around the size of a grape or smaller. Add this to the medium-sized bowl. 
• Add the vegetable stock, salt & pepper. Mix with your hands until well combined. Set aside.
• In a small bowl, add the cream cheese and mix slightly to soften.
• Add grated cheddar cheese and finely chopped sage. Mix until combined- it will be thick. 
• Remove the potatoes from the oven, allowing them to slightly cool.
• Using a metal spatula, flip over all of the potatoes, exposing the crisp, golden bottom.
• Drizzle the ¼ cup of olive oil over all of the potatoes, adding more salt & pepper.
• Evenly spread the stuffing mixture over the potatoes, and put excess amounts around the edges.
• With a spoon or your hands, distribute small amounts of the cheddar cheese mixture on top of the potatoes/stuffing. 
• Add more salt & pepper.
• Bake for 30 minutes, until golden & cheese are beautifully melted.
• Serve immediately, with the addition of gravy, sour cream, or vegan sour cream. Garnish with fresh chives or herbs.

Notes

Replace cream cheese with vegan cream cheese.

Replace cheddar cheese with desired cheese or vegan cheese.

Add other toppings to it like bacon, leftover turkey, caramelized onion, sautéed veggies, other types of cheese- even bake with a couple of eggs on top!

Instead of baby potatoes, use any type OR leftover cooked potatoes. 

This is a great way to use up holiday leftovers- have fun with it!!

Nutrition

Serving: 12 | Calories: 266kcal | Carbohydrates: 24.5g | Protein: 6.6g | Fat: 16.3g | Saturated Fat: 5g | Polyunsaturated Fat: 1.7g | Trans Fat: 0.1g | Cholesterol: 17.4mg | Sodium: 448.5mg | Fiber: 2.8g | Sugar: 2.7g

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