Loaded Vegan Potato Skin Bites are the perfect appetizer for family and social gatherings or game day. Not only are they a beautiful display, they taste AMAZING!
Most of us are used to the traditional twice baked potato that starts out healthy…until it’s pulled out of the oven and loaded up with artery-clogging butter, sour cream, and cheese.
Thankfully, there IS a better way that taste just as good!
Start with lowly, inconspicuous potatoes and turn them into masterpieces!
After baking, scoop out the inside, just like usual, but this recipe calls for healthy ingredients–like low-fat eggless mayo, onion, garlic powder, smoked paprika, and creamy vegan cheese sauce–to be added in.
Believe it or not, the Creamy Vegan ‘Cheese’ Sauce is made with potatoes, onion, carrots, nutritional yeast, and either cashews or white beans, along with other spices.
A healthy mouth-watering version of a traditional loaded potato. These are drizzled with vegan cheese sauce, sprinkled with smoked paprika, and piled high with chives and cilantro. Completely irresistible!
When I take them to family gatherings or social functions, they disappear like magic!
Not that long ago, I made 48 of them, thinking that we would have plenty. It STILL wasn’t enough! Obviously, some folks were coming back for seconds!
Other Great Appetizer & Side Dish Recipes:
- 15 Easy Plant-Based Snack & Appetizer Ideas
- Vegan Chili Cheese Fries
- Collard Green Veggie Wraps with Creamy Peanut Sauce
- Cauliflower Barbecue Wing Bites
- 1 lb. small potatoes red, Russet, or your choice
- 1/4-1/2 cup plant-based milk almond, soy, etc.
- 2 Tbsp low-fat mayo recipe below
- 1 tsp salt (I really like black salt) or to your taste
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- Creamy Vegan Cheese Sauce to drizzle on top
- fresh cilanto for topping
- chives for topping
- 1 container tofu
- 1 Tbsp sweetener sucanat, agave, sugar, etc
- 1 Tbsp lemon juice or red wine vinegar
- 1-1/2 Tbsp Dijon mustard
- 1/4 tsp salt
- 1 cup potatoes, peeled & diced
- 1/4 cup carrots, diced
- 1/4 cup onions, diced
- 1 cup broth from veggies
- 1/2 cup raw cashews (raw), or 1/2 cup white beans
- 4 Tbsp nutritional yeast
- 1 Tbsp lemon juice
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 pinch paprika
- 1 pinch cayenne pepper
Preheat oven to 400 degrees and bake whole small potatoes until tender, approximately 30 minutes, depending on size of little potatoes.
Remove potatoes from oven and allow to cool. Slice potatoes in half, scoop out pulp leaving 1/4" in shell. Place pulp in a medium bowl.
Add plant-based milk, low-fat mayo, salt, pepper, garlic powder, onion powder, and smoked paprika to potato in bowl and mash together using a potato masher or fork.
Fill potato skins with mashed potato mixture.
Drizzle with Creamy Vegan Cheese sauce, then top with more smoked paprika, chives, and cilantro.
Drain tofu and squeeze excess water out on paper towels. Blend all ingredients in blender. Leftover mayo can be used on sandwiches, wraps, and in other sauces. Store in refrigerator for up to 2 weeks.
In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
Now, it's ready to use as a Loaded Potato Skins topping, chili cheese fries (recipe link below), nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.