https://www.recipefuel.com

Home
Potato
Mini Loaded Red Potatoes Vegetarian

Start Reading Mode

min

0 0

Share
1 Views
Like 0

Ingredients

Adjust Servings:

	10 small red potatoes (2-inch in diameter)
	1 tablespoon olive oil
	1 teaspoon salt
	3 slices vegetarian bacon
	5 teaspoons low-fat sour cream
	10 teaspoons cheddar cheese, shredded
	6 chives, finely chopped
	paprika (to garnish)

Nutritional information

148.4

Calories

27 g

Calories From Fat

3.1 g

Total Fat

1 g

Saturated Fat

3.4 mg

Cholesterol

300.7 mg

Sodium

27.3 g

Carbs

2.9 g

Dietary Fiber

2.2 g

Sugars

4 g

Protein

1783g

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Mini Loaded Red Potatoes Vegetarian

Name: Mini Loaded Red Potatoes Vegetarian
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3-4
Cuisine: American
Ingredients: : 10; : 1; : 1; : 3; : 5; : 10; : 6

Features:

Cuisine:

American

These yummy appetizers are roaste instead of deep fried. Choose the smallest red potatoes you can find to keep them easy to eat. The kids can help scoop out and stuff the potatoes and then sprinkle with paprika. Enjoy! A Spanish influenced recipe. Adapted from Vegetarian Times magazine.

50 min
Serves 3
Easy

Ingredients

Directions

Mini Loaded Red Potatoes(Vegetarian), These yummy appetizers are roaste instead of deep fried Choose the smallest red potatoes you can find to keep them easy to eat The kids can help scoop out and stuff the potatoes and then sprinkle with paprika Enjoy! A Spanish influenced recipe Adapted from Vegetarian Times magazine , These were so easy to make and were a great side dish I forgot the chives, and used regular bacon rather than veggie but otherwise made as directed Will make these again! Made for PRMR

Discover ground-breaking new supplements! SHOP & SAVE

Steps

1 Done	Preheat the Oven to 375*f.
2 Done	Slice Off the Small Portion from One Side of Each Potato to Create a Flat Base. Toss the Potatoes in a Bowl With the Oil and Salt.
3 Done	Arrange Potatoes, Cut Side Down on a Baking Sheet. Bake 20-30 Minutes, or Until Soft.
4 Done	Meanwhile, Cook the Bacon Till Done, Then Chop or Crumble.
5 Done	Allow Potatoes to Cool Slightly. Slice Off the Top of Each Potato and Scoop Ou 1 Tbls. Flesh. Stuff Each Potato With 1/2 Teaspoons Sour Cream and 1 Teaspoons Cheese, Then Sprinkle With Veggie Bacon, Chives and Paprika. Enjoy!