Mini Loaded Red Potatoes Vegetarian Recipes
VEGGIE LOADED BAKED POTATO BOARD
Perfect for game day or a fall dinner - no one will miss the ground beef with Pure Farmland's® Simply Seasoned Protein Starters in its place.
Provided by Pure Farmland
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F. Line a large sheet tray with foil. Prick the russet and sweet potatoes 2 to 3 times each with a fork. Place on sheet tray in a single layer.
- Roast 45 minutes (for sweet potatoes) to 55 minutes (for russet potatoes), or until tender. Let cool 10 minutes, then slit the top of each potato to open.
- Line another large sheet tray with foil. Place broccoli on sheet tray. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast for about 20 minutes, until tender and slightly charred. Let rest on sheet tray until warm, about 10 minutes. Transfer to a small serving bowl.
- Meanwhile, heat a large, nonstick skillet over medium-high heat. Add Pure Farmland® Protein Starters. Break apart with spatula and cook until moisture has evaporated and product browns, about 12 to 14 minutes. Transfer to a serving bowl.
- On a large serving board, arrange the potatoes, cooked Pure Farmland® Protein Starter, roasted broccoli, black beans, Cheddar cheese, Greek yogurt, red onion, BBQ sauce, chives, and jalapenos. Serve warm.
Nutrition Facts : Calories 379.9 calories, Carbohydrate 49.9 g, Cholesterol 4.2 mg, Fat 12.6 g, Fiber 7.8 g, Protein 19.4 g, SaturatedFat 1.2 g, Sodium 612.3 mg, Sugar 9.3 g
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
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
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