Everybody loves potatoes and gravy! Here’s a fun and delicious way to spice up a traditional favorite.
Smashed Baked Potatoes with Loaded BBQ Gravy
For the potatoes:
- 5 medium yellow or gold potatoes
- Olive oil
- Salt and Pepper
- Vegan butter optional
For the Gravy:
- 3 TBS olive oil
- ½ medium red onion finely chopped
- 5 white mushrooms finely chopped
- 1 ½ cups finely chopped celery about 6 stalks
- 1 cup finely chopped carrots
- 2 TBS flour
- 2 cups vegetable broth
- 5 TBS BBQ sauce
- 1 TBS lemon juice
- 1 tsp fresh sage chopped (or ½ tsp dried)
Bake the potatoes - Pre-heat the oven to 400 degrees. Poke each potato with a fork a few times. Rub the potatoes with olive oil. Grind salt and pepper over all sides of the potatoes and rub to evenly distribute. Bake directly on the oven rack for 45 - 60 minutes, until a fork can easily move through the inside. Place a baking sheet below the potatoes while baking to catch any drips. Chop your veggies while the potatoes are baking.
When the potatoes are done baking, heat 3 TBS olive oil in a large wide pot over medium heat. Add all of the veggies, cover, and saute until soft, 10 - 15 minutes.
Add the flour and stir to coat. Cook for about 2 minutes, stirring continuously to prevent sticking and burning of the flour. Pour in the broth, stir to combine. Allow the liquid to come to a simmer, reduce heat and cook for 5 - 6 minutes.
Stir in the BBQ sauce, lemon juice, and sage.
Gently press each potato with a spatula to smash it slightly. Add a dab of vegan butter, and top each potato with a ladleful of gravy.