Mini Baked Potatoes
These Mini Baked Potatoes are the perfect party appetizer! Loaded with vegan cream cheese and topped with crispy tempeh bacon!
Equipment
Ingredients
- 1.5 pounds baby dutch potatoes or other small potatoes
- 1 tablespoon vegan butter melted
- 3 tablespoons vegan cream cheese
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 tablespoon oil
- 3 ounces tempeh bacon* finely chopped, I used Lightlife
- non-dairy yogurt, chives for topping
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 1/4" 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
*If you can't find tempeh bacon, you can also use Bacon Bits - yep, they're vegan!
**Be gentle when removing the insides of the potatoes - the skin can easily break if you are too rough.
Nutrition
Calories: 128kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6g