Mini Loaded Red Potatoes Vegetarian Recipes

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MINI LOADED RED POTATOES(VEGETARIAN)

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



Mini Loaded Red Potatoes(Vegetarian) image

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

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)

LOADED MINI BAKED POTATOES

This hot potato salad has all the cheesy, fluffy richness of a loaded baked potato, which makes it a perfect side for grilled chicken or a big, juicy steak. Cook the bacon in the oven, then crisp the fingerlings on the same pan in the leftover rendered bacon fat. A squeeze of lemon to finish counters the richness of the potatoes, bacon and cheese.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7



Loaded Mini Baked Potatoes image

Steps:

  • Position an oven rack in the top third of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment paper and arrange the bacon slices in a single layer on top. Bake until the bacon is golden brown and crispy, 15 to 20 minutes, flipping once halfway through. Transfer the bacon to a paper-towel-lined plate to absorb any excess fat and let cool. Crumble cooled bacon.
  • Discard the parchment and pour off the remaining excess bacon drippings from the baking sheet, leaving only a thin coating of fat on the baking sheet. Reserve the poured-off drippings. Increase the oven temperature to 450 degrees F.
  • Toss the fingerling potatoes with 2 tablespoons of the reserved bacon drippings, 1 teaspoon salt and 1/4 teaspoon pepper. Place the potatoes cut-side-down on the baking sheet in a crowded single layer. Bake until the potatoes just start to brown, 15 minutes, then flip and continue to bake until cooked through, golden brown and crisp, about 15 minutes more.
  • Remove the potatoes from the oven and place the baking sheet on a heat-safe surface. Use a spatula or wooden spoon to push the potatoes together so that they are all touching but remain in a single layer. Sprinkle the potatoes with the cheese and bacon, return to the oven and bake until the cheese is melted, 2 to 4 minutes.
  • Transfer the potatoes to a platter with a large spatula. Top with dollops of sour cream and the scallions. Finish by squeezing the lemon over the top. Serve hot.

6 slices thick-cut bacon (about 8 ounces)
Kosher salt and freshly ground black pepper
2 pounds small yellow, red or purple fingerling potatoes, halved lengthwise
2 cups shredded sharp Cheddar
1/2 cup sour cream
2 scallions, thinly sliced
1 lemon, halved

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