How long does twice-baked potato bites with chive dip [vegan] take to prepare?

Most appetizers take 15-30 minutes to prepare, depending on complexity.

Can I make twice-baked potato bites with chive dip [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does twice-baked potato bites with chive dip [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is twice-baked potato bites with chive dip [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

11 years ago

Twice-Baked Potato Bites With Chive Dip
[Vegan]

AH By: Amy Height

Author Bio

Healthy plant-based recipes to nourish your body and soul. Amy Height is the founder of From... Read More

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Twice-Baked Potato Bites With Creamy Chive Dip [Vegan, Gluten-Free]

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Twice-Baked Potato Bites With Chive Dip [Vegan]

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Ingredients You Need for Twice-Baked Potato Bites With Chive Dip [Vegan]

2 cups new potatoes, skins on, cubed
2 tsp vegan butter or olive oil
1 handful brazil nuts
1 splash of water
a pinch of two of salt
1 handful green onions or chives, chopped
3 heaping teaspoons of nutritional yeast

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How to Prepare Twice-Baked Potato Bites With Chive Dip [Vegan]

Set potatoes in a steamer basket and steam for about 10 minutes until tender.
Preheat oven to 350F.
Once potatoes are done, transfer to a food processor and add vegan butter. Blend until smooth.
Form potato batter into little cakes and lay on a foil-lined baking sheet.
Transfer to the oven and bake about 30 minutes, turning once halfway through.
To make the dip, combine all remaining ingredients in the blender and process until smooth. Keep dip cool until potatoes are done.
Serve potatoes with dip on the side.
Combine everything in a blender and process until smooth.

Notes

Instead of new potatoes, use sweet potatoes, turnips or parsnips. Instead of chives, use green onions, leeks or shallots. Instead of Brazil nuts, use cashews or macadamias.