(MEATLESS MONDAYS/VEGAN RECIPES) This week’s Meatless Monday recipe is the perfect side dish or appetizer, and offers two flavor options–Tex-Mex or loaded. What’s more, these two-bit vegan baked potatoes are quick and easy to put together (ready in 35 minutes or less), and only require 8 ingredients (unless you’d prefer to customize them with your favorite toppings).
Thin-skinned with firm flesh and a unique flavor, the Little Potato Company’s Fingerling potatoes are the star of this recipe (similar to tiny russet potatoes but much tastier). These creamer potatoes are not only nutritious and flavorful, but their elongated shape makes them perfect for mini baked potatoes.
Enjoy these delicious little parcels bursting with flavor today! Happy eating! — Global Animal
Two-Bite Vegan Baked Potatoes
Yield: 24 potatoes
- 18-24 The Little Potato Company’s yellow-fleshed fingerling potatoes (1 1.5 lb bag)
- 1 tsp olive oil
- ¼ tsp garlic powder
- ⅛ tsp salt
- cracked pepper to taste
- 1 tbsp vegan butter
- ½ cup vegan shredded cheese
- (Optional) For Tex-Mex potatoes: a sprinkle of chipotle or chili powder
- chives or green onions
- vegan mayo or sour cream
- fresh dill
- black pepper
- Preheat oven to 400F.
- Prick each potato with a fork 2-3 times. (Don’t worry about washing these guys, it’s already been done for you!)
- Microwave on HIGH for 5 minutes.
- Toss the hot potatoes in olive oil, garlic powder, salt, and pepper. Bake for 8 minutes before flipping and then bake for an addition 5- 10 minutes. Poke them with a knife to check if they’re tender.
- Once they’re cooked, let them sit for 5-10 minutes until they’re just cool enough to handle. Deeply score each potato both lengthwise and width wise.
- Using your index fingers and thumbs, gently pinch and push the corners of each potato inwards to mash and fluff the cooked centers out of the potato. (Refer to the 4th set of pictures for a visual reference)
- Drop a pat of vegan butter into the center of each potato followed by a big pinch of vegan cheese.
- Place under the broiler just long enough for the cheese to melt and bubble.
- For Tex-Mex potatoes: Top with a dollop of guacamole, a little drizzle of sriracha or taco sauce, and a sprinkle of chives or green onions.
- For “Loaded Baked Potatoes”: Top with a teeny dollop of vegan mayo or sour cream, a sprinkle of dill and chives, and black pepper.
Recipe Courtesy of I Love Vegan