Mini Loaded Red Potatoesvegetarian Recipes

MINI LOADED RED POTATOES(VEGETARIAN)

Mini Loaded Red Potatoes(Vegetarian) image

These yummy appetizers are roaste instead of deep fried. Choose the smallest red potatoes you can find to keep them easy to eat. The kids can help scoop out and stuff the potatoes and then sprinkle with paprika. Enjoy! A Spanish influenced recipe. Adapted from Vegetarian Times magazine.

Provided by Sharon123

Categories Potato

Time 30m

Yield 10 appetizers

Number Of Ingredients 8

Ingredients

10 small red potatoes (2-inch in diameter)
1 tablespoon olive oil
1 teaspoon salt
3 slices vegetarian bacon
5 teaspoons low-fat sour cream
10 teaspoons cheddar cheese, shredded
6 chives, finely chopped
paprika (to garnish)

Steps:

Preheat the oven to 375*F.
Slice off the small portion from one side of each potato to create a flat base. Toss the potatoes in a bowl with the oil and salt.
Arrange potatoes, cut side down on a baking sheet. Bake 20-30 minutes, or until soft.
Meanwhile, cook the bacon till done, then chop or crumble.
Allow potatoes to cool slightly. Slice off the top of each potato and scoop ou 1 tbls. flesh. Stuff each potato with 1/2 teaspoons sour cream and 1 teaspoons cheese, then sprinkle with veggie bacon, chives and paprika. Enjoy!

Nutrition Facts : Calories 148.4, Fat 3.1, SaturatedFat 1, Cholesterol 3.4, Sodium 300.7, Carbohydrate 27.3, Fiber 2.9, Sugar 2.2, Protein 4

MINI LOADED BAKED POTATOES RECIPE BY TASTY

Mini Loaded Baked Potatoes Recipe by Tasty image

Turn this delicious classic side dish into a one-bite snack for a cute party appetizer.

Provided by Bella Lopez

Categories Sides

Time 40m

Yield 6 Servings

Number Of Ingredients 9

Ingredients

24 oz petite golden potatoes
3 tablespoons olive oil
2 teaspoons kosher salt
½ teaspoon garlic powder
1 teaspoon freshly ground black pepper
sour cream
bacon, cooked and chopped
shredded cheddar cheese
scallion, Thinly sliced

Steps:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Spread the potatoes on the prepared baking sheet and use a fork to poke several holes in each potato to allow steam to escape. Toss the potatoes with the olive oil, salt, garlic powder, and black pepper until well coated.
Bake the potatoes for about 30 minutes, or until tender.
While the potatoes bake, prep your favorite toppings.
Remove the potatoes from the oven and use a paring knife to cut almost all the way in half, leaving the bottom intact so the potato halves remain attached. Spoon sour cream into the openings, then top with bacon, cheddar, and scallions.
Serve immediately.
Enjoy!

Nutrition Facts : Calories 158 calories, Carbohydrate 22 grams, Fat 6 grams, Fiber 18 grams, Protein 2 grams, Sugar 1 gram

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