These Mini Baked Potatoes are the perfect party appetizer! Loaded with vegan cream cheese and topped with crispy tempeh bacon!
I can't say enough good things about these Mini Baked Potatoes! They're cute. They're delicious. And they're a total crowd pleaser! The inside of the potatoes are mashed together with vegan cream cheese & butter. Then loaded back into the skins before being baked. Take them out of the oven and top with vegan yogurt, crispy tempeh bacon and chives. You're going to love these!
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How to Cook the Potatoes
Start out by adding the potatoes to a stock pot and cover with water. Bring to a boil and cook until fork tender. Drain the potatoes and allow to cool slightly - you want to be able to handle them, but don't want them to be completely cool.
Slice off the top ¼" of each potato and place the tops in a bowl. Use a small spoon or a melon baller and carefully scoop out the inside of each potato - you want to be extra careful when doing this so the skins don't break. Add the scooped out potatoes to the bowl with the tops and mix in vegan butter, vegan cream cheese, garlic salt and pepper. Mash everything with a fork and give it a taste.
Spoon the filling back into the skins and place on a baking sheet. Bake for 15 minutes - the skins should be crispy and the filling should be hot.
Tempeh Bacon or Bacon Bits
While the potatoes are in the oven it is time to think about the toppings. I used Lightlife tempeh bacon to make my vegan bacon bits. Just add some oil to a skillet and crumble the tempeh into tiny pieces. Cook until crispy and transfer to a paper towel lined plate.
If you can't find tempeh bacon, you can also use store-bought bacon bits! Yes, most of them are actually vegan-friendly. Weird, I know. But it's a win for us. These are also a great option if you are short on time and want to cut out a couple steps.
How to Assemble
Take the potatoes out of the oven and now, the fun part - TOPPINGS! Spoon some plain non-dairy yogurt onto each potato, then sprinkle on the tempeh bacon and fresh chives.
You can eat these hot, but I also had zero problem eating them cold! These are the best party appetizer. Serve them at your next holiday party or on game day!
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Did you Make this Recipe?
If you made these Mini Baked Potatoes I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
📖 Recipe
Mini Baked Potatoes
Equipment
Ingredients
Instructions
- Add the potatoes to a stock pot and cover with water. Bring to a boil, lower heat and simmer until fork tender (approx. 10-15 minutes). Drain and cool until easy to handle.
- Preheat the oven to 350 degrees. Cut the top ¼" portion of each potato off and place in a bowl. Use a small spoon or melon baller to carefully remove the inside of the potatoes and place in the bowl with the tops.** Add the butter, cream cheese and dry seasonings to the potatoes and mash with a fork. Taste and adjust seasonings as needed.
- Place the potato skins on a baking sheet and stuff with the mashed potatoes. Place in the oven and bake for 15 minutes.
- Meanwhile, heat the oil in a skillet over medium heat. Add the tempeh bacon and cook until crispy. Remove the tempeh with a slotted spoon and place on a paper towel lined plate.
- Remove from the potatoes from the oven and top with yogurt, tempeh bacon and chives.
Video
Notes
Nutrition
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