Mini Baked Potatoes
These Mini Baked Potatoes are the perfect party appetizer! Loaded with vegan cream cheese and topped with crispy tempeh bacon!
Ingredients
Equipment
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.
Calories: 128kcal, Carbohydrates: 16g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Sodium: 112mg, Potassium: 403mg, Fiber: 2g, Sugar: 1g, Iron: 1mg
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