9 years ago

Loaded Cheesy Baked Potato Bites
[Vegan, Gluten-Free]

SC By: Shea Cope

Author Bio

Full-time Mom and Vegan B&B owner by day, plant-based recipe developer by night. Going vegan... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Potato Recipes

Loaded Cheesy Baked Potato Bites [Vegan, Gluten-Free]

218

Dairy Free

It's football season! Which means a time to eat delicious food and be lazy with family and friends. These little baked potato bites are the perfect appetizer to add to the big table of junk food at any party, except that while they may look sinful, they really aren't! Gluten-free... Read More

Ingredients You Need for Loaded Cheesy Baked Potato Bites [Vegan, Gluten-Free]

To Make the Mashed Potatoes:

1 large Russet potato
3 tablespoons almond milk
1 tablespoon vegan butter
2 tablespoons chives, chopped
1/2 teaspoon salt

To Make the Cheese Sauce:

1/2 cup sunflower seeds, soaked
1 carrot, diced
1/4 cup nutritional yeast
1 tablespoon lemon juice or vinegar
1 small garlic clove
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon onion powder
Dash of cayenne
1/3 cup water

To Make the Sour Cream:

1/2 cup cashews
3 tablespoons vinegar
1/8 teaspoon salt
1/4 cup water

For the Topping:

1 batch of coconut bacon
2 green onions, chopped
1/4 cup vegan cheddar cheese
3, 12-inch gluten-free tortillas

Order with Instacart Download Our App

How to Prepare Loaded Cheesy Baked Potato Bites [Vegan, Gluten-Free]

Preheat oven to 350°F
Begin by peeling and chopping the potato. Add to a small saucepan and cover with water. Place on stove over medium heat, covered. Boil until potato is soft.
While the potato cooks, prepare cheese sauce. In a small sautée pan, steam carrot in 1/2 cup of water. Meanwhile, add remaining ingredients to a blender. When carrot is soft, add to blender and blend on high for 1-2 minutes until smooth. Scoop into a small bowl and set aside.
Next, prepare the sour cream. Place all ingredients in a blender and blend on high speed until smooth, about 1 minute. Scoop into a small bowl and set aside.
When the potatoes are fork tender, drain the water and add almond milk, butter, salt, and chives. Mash together and stir until smooth.
Prepare tortillas by using a round cookie cutter or glass to trace and cut smaller circles out of the tortilla. They should have about a 2 inch diameter. Continue this step until you have cut as many circles out of the tortillas as possible. Using a mini-muffin tray, place tortillas at the bottom of the muffin cup so they form little cups themselves. Place in the oven and bake for 3 minutes.
Remove from oven and begin assembling. Fill each tortilla cup with a small scoop of mashed potato (ideally with a pastry bag). Next top with cheddar. Place back in the oven for 7-8 more minutes until the cheese melts.
Remove from oven and finish assembling. Top with cheese sauce, a small drizzle or dollop of sour cream, sliced green onion, and coconut bacon. Refrigerate until you are ready to serve.
When it is time to serve, warm in oven for 10 minutes.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Discover Our Latest Recipes

Get thousands of vegan, allergy-friendly recipes in the palm of your hands today!

Get your favorite articles delivered right to your inbox!