Christmas Loaded Roast Potatoes

These Christmas loaded roasted potatoes combine my two favourite parts of a Christmas dinner: the roast potatoes and the pigs in blankets!

I’ve topped herby roasted potatoes with vegan pigs in blankets, sage and opinion stuffing, Brie, gravy, and cranberry sauce. This meal is like a festive hug in a bowl, the perfect winter warmer.

Christmas loaded roast potatoes: ingredients

To make these Christmas loaded roast potatoes you will need 8 ingredients:

• Potatoes
• Rosemary and Thyme
• Vegan sausages, I used Richmond meat-free
• Vegan bacon, I used This! streaky bacon
• Vegan stuffing mix
• Brie
• Gravy 
• Cranberry sauce

How to make Christmas loaded roast potatoes

Roast the potatoes

Firstly, make your roast potatoes. Preheat the oven to 220℃/200℃ (430℉/390℉).

Peel your potatoes and chop them into chunks. Since these are loaded roast potatoes, I like to make them slightly smaller so they become extra crispy! Slice larger potatoes into 6-8 pieces, and smaller ones into 2-4 pieces.

Tip the potatoes into a large saucepan. Cover with cold water, bring to a boil, and simmer for 5 minutes. Drain, return to the pan, and leave to steam dry. Replace the lid on the saucepan and shake the pan to fluff up the potatoes.

While the potatoes boil, add the oil to a roasting dish and place into the oven to heat up.

Add your potatoes to the hot oil and baste them with a metal spoon. Sprinkle over the herbs and roast for 45-55 minutes until the potatoes are golden and crispy. Baste again half way through.

Prepare the toppings

While the potatoes roast, prepare the pigs in blankets and stuffing. Wrap a rasher of vegan bacon around each vegan sausage. If you prefer, use non-vegan products. You can use a cocktail stick to help the bacon stay wrapped around the sausages.

Hydrate the stuffing according to packet instructions. Roll into 4 balls.

Arrange the pigs in blankets and stuffing balls onto a lined baking tray. Cook for 20-25 minutes until the the stuffing balls are golden and the sausages are cooked through. Turn the stuffing balls and sausages halfway through.

Once cooked, roughly chop each of the pigs in blankets into 3 or 4 pieces.

Once your potatoes are nice and crispy, remove them from the oil with a slotted spoon and drain on a paper towel.

Assembling the loaded roast potatoes

Tip the potatoes onto a lined baking tray, I used the one I used for the stuffing and sausages. Push the potatoes together so they are in one close layer.

Top with the pigs in blankets. Tear each stuffing ball into 3 or 4 chunks and sprinkle over. Finally cover the potatoes with the sliced Brie.

Place back into the oven until the cheese has melted, around 5-7 minutes.

Finally, tip your potatoes into a serving bowl, drown in gravy, and dollop over plenty of cranberry sauce.

Similar recipes

If you liked this recipe, you may also like more of my Christmassy recipes:

• Christmas grilled cheese
• Brie and cranberry pull apart bread
• Loaded roast potatoes
• Yorkshire pudding wraps
• Vegan Christmas sausage rolls

Christmas Loaded Roast Potatoes

5 from 1 vote

Herby roasted potatoes loaded with pigs in blankets, stuffing, Brie, gravy, and cranberry sauce.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 2

Course: Snack

Cuisine: British

Calories: 1053

Ingredients Method

Ingredients

  

• 800g/1¾lbs potatoes Maris Piper or King Edward are best
• 1 tbsp fresh rosemary and thyme roughly chopped (or 2 tsp dried rosemary and thyme)
• 5 tbsp vegetable or olive oil
• 6 vegan sausages I used Richmond meat-free
• 6 rashers of vegan bacon I used This! streaky bacon
• 60g/2oz vegan stuffing mix
• 110g/4 Brie
• gravy to serve
• cranberry sauce to serve

Method

 

1. Preheat the oven to 220℃/200℃ (430℉/390℉).
2. Peel and slice the potatoes. Slice larger potatoes into 6-8 chunks, and smaller potatoes into 2-4. Add the potatoes to a large pot and cover with cold water. Cover, bring to the boil, and simmer for 5 minutes. Drain and return to the pan to steam dry for 5 minutes.
3. Whilst the potatoes cook, fill a large roasting tin with the oil and place into the oven to heat up.
4. Replace the lid on the pot and shake the potatoes a little to fluff them up. Add the potatoes to the hot oil and use a metal spoon to baste them in the oil. Sprinkle over the herbs.
5. Roast for 45-55 minutes until golden brown all over, basting again halfway through.
6. Meanwhile, prepare the pigs and blankets and stuffing. Line a large baking tray with baking paper.
7. hydrate the stuffing mix according to packet instructions. Roll into 4 golf-sized balls and arrange on the baking tray. Wrap each sausage with a rasher of bacon and place onto the tray with the stuffing. You can use a cocktail stick to help keep the bacon wrapped around each sausage.
8. Cook for 20-25 minutes, flipping everything halfway through.
9. Once everything is cooked, remove the potatoes from the oil with a slotted spoon and drain on kitchen towel. Take the stuffing and sausages off the tray. Slice each sausage into 3 or 4 pieces.
10. Tip the potatoes onto the lined baking tray. Push the potatoes together so they are in a close single layer. Tip over the sliced sausages and tear each stuffing ball into 3 or 4 pieces and sprinkle over.
11. Top with the sliced Brie. Return to the oven until the cheese has melted, around 5-7 minutes.
12. Meanwhile, heat up your gravy of choice.
13. Tip the potatoes into a large serving bowl. Pour over the gravy and dot over spoonfuls of cranberry sauce. Enjoy!