A few years back, a friend of mine, Jennifer, made some baked potato skin appetizers for a party. I think they lasted like 5 minutes or something. I was able to get my hands on one, and they were delicious. She kindly passed the recipe on to me and I have made them a few time since, and they are always a hit. I decided to change the recipe up a bit: swap out a couple of ingredients and make them a little smaller. One of the changes, was using my nutmeat recipe in place of the Morning Star Farms brand of meat substitute. They turned out so tasty and addicting. You don’t realize that you just popped 10 in your mouth in the last 5 minutes… suddenly the plate is empty. You could use vegan cheddar in this. You could also use ground beef in place of non-meat crumbles. Whatever floats your boat! Check out some images of the prep below. Scroll down for recipe.↓
Slice about 8 baby yellow potatoes into 1/4 inch thick circles.
Reserve the ends.↓
Place on a cookie sheet lined with tinfoil. Coat lightly with olive oil. Sprinkle with seasoned salt and pepper.
Bake for 12-15 minutes at 425° F.↓
For filling/topping, combine nutmeat, remaining boiled potatoes,
and ketchup.↓
Mix/mash with a fork or potato masher. Add shredded cheddar (you can use vegan, or omit all together)
and blend once more.↓
Using your hands, form mixture into 1 to 2 inch balls.
Place a ball of mix atop each roasted potato.↓
Bake at 375° F for about 5-8 minutes or until cheese begins to melt. Garnish each with sliced green onions or chives.↓ Serve hot or at room temperature.
Make sure to check out my Nut Burger (nutmeat) recipe!↓
Loaded Baked Potato Bites
Ingredients
Ingredients
- 1 lb. baby yellow potatoes I don't peel mine
- olive oil for grilling and roasting
- 1/2 tsp. or to taste seasoned salt (such as Lawry's)
- pepper to taste
- salt to taste (for boiling potatoes)
- 1/2 lb. nutmeat*↓
- 3/4 cup shredded cheddar or vegan cheese shreds
- 2 Tbsp. ketchup
- 2 green onions or chives, sliced
Instructions
Directions
- Preheat oven to 425° F
- Slice about 8 (or so) yellow potatoes into 1/4 inch circles. Reserve the rounded ends.
- Coat potato circles in a couple teaspoons olive oil. Arrange on a cookie sheet lined with tinfoil. Sprinkle with a little seasoned salt and pepper.
- Bake at 425° F for about 12-15 minutes or until potatoes are done (easily pierced with the tip of a knife). Remove from oven and allow to cool while preparing the filling.
- While potato slices are roasting, prepare filling-
- In a medium pot or sauce pan, add to salted water, the reserved ends of the potatoes and the rest of the pound of potatoes (quartered). (I had 5 left, after slicing 8 of them). Boil potatoes about 12-20 minutes or until potatoes are easily pierced with a knife.
- In a medium grill/fry pan, heat about 2 tsp. olive oil over medium/high heat. Add nutmeat (or other meat or non-meat crumble) to hot oil. Fry until browned or fully cooked. (Nutmeat takes about 5-8 minutes, stirring often). Remove from heat and allow to cool a bit.
- In a medium bowl, combined cooked nutmeat, boiled potatoes, and ketchup. Using a fork or potato masher, mix/mash the filling. (I leave small chunks of potato in mine).
- Add cheddar cheese (if using) and mix filling once more.
- Using hands, form mixture into 1to 2 inch balls. Place mixture atop each potato slice.**
- Bake at 375° F for about 5-8 minutes or until cheese is melted.
- Remove from oven and garnish with green onions or chives.
- Serve hot or at room temperature.
Notes
*You can use ground beef, or a vegetarian version such as Morning Star Farms brand crumbles. I used my nutmeat recipe, which can be found here: https://comfortfoodinfusion.com/nut-burgers/
**This can easily be made ahead. After topping each grilled potato slice with filling, you can cover and refrigerate. When ready to finish, bake at 375° F for about 5-8 minutes or until cheese is melted. Adapted from Jennifer's potato skins
