These baked potato bites are a delicious and unique treat to serve at your next get together. Stuffed with a creamy and buttery mixture of potatoes, sour cream, and chives, and then topped with smoky, maple coconut bacon, these bites are bound to be a crowd favorite! Serve with some extra sour cream on the side for dipping.
Twice-Baked Potato Bites With Coconut Bacon [Vegan]
For the Potato Bites:
- 12-14 small, Yukon Gold potatoes, cleaned and scrubbed
- 2 tablespoons olive oil plus more for drizzling
- A pinch of sea salt
- 1/3 cup coconut bacon plus more to top (recipe below)
- 1/4 cup chives, chopped plus more to top
- 1/4 cup vegan sour cream
- 1 tablespoon vegan butter, melted
- 1 tablespoon almond milk
For the Coconut Bacon:
- 2 tablespoons tomato paste
- 1 tablespoon liquid smoke
- 4 teaspoons tamari
- 2 tablespoons maple syrup
- 2 cups, large unsweetened coconut flakes
- To Make the Coconut Bacon:
- Prepare the coconut bacon first.
- Preheat oven to 325°F.
- Line a baking sheet with parchment paper.
- In a medium sized mixing bowl, whisk the tomato paste, liquid smoke, tamari, and maple syrup together until well combined.
- Fold in the coconut flakes and gently mix until the flakes are well coated.
- Spread the flakes in a thin layer on the prepared baking sheet.
- Bake for 10 minutes and then stir/flip the coconut bacon around on the baking sheet.
- Bake for another 5 minutes or so and then remove from oven and let cool completely.
- Marinade should be dry and flakes should be slightly crisp.
- To Make the Potato Bites:
- Change oven temperature to 375°F.
- Place whole potatoes on a baking sheet and toss with a few pinches of salt and olive oil.
- Bake for 1 hour.
- Once potatoes are still warm, but cool enough to handle, cut off the top 1/3 of the potato.
- Using a teaspoon, scoop out the inside of the potato, leaving a "potato border."
- Remove skins from the tops of the cut potatoes and place in a medium size bowl, along with the scooped out potato insides.
- Make the potato filling. Adding the vegan sour cream and butter. Using a potato masher, mash mixture until well combined. Fold in chives and coconut bacon.
- Using a teaspoon, pack potato filling back into each scooped out potato. You'll want to overfill each potato slightly.
- Place stuffed potatoes back on baking sheet. Top each with a sprinkle of chives and coconut bacon. Drizzle olive oil over all of the potatoes and bake for 10 minutes. Serve warm.
Store the coconut bacon in a cool, dark place. It will last up to two weeks and can be made in advance.