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.

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Twice-Baked Potato Bites With Coconut Bacon [Vegan]

Serves

4

Cooking Time

90

Ingredients

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
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Preparation

  1. To Make the Coconut Bacon:
  2. Prepare the coconut bacon first.
  3. Preheat oven to 325°F.
  4. Line a baking sheet with parchment paper.
  5. In a medium sized mixing bowl, whisk the tomato paste, liquid smoke, tamari, and maple syrup together until well combined.
  6. Fold in the coconut flakes and gently mix until the flakes are well coated.
  7. Spread the flakes in a thin layer on the prepared baking sheet.
  8. Bake for 10 minutes and then stir/flip the coconut bacon around on the baking sheet.
  9. Bake for another 5 minutes or so and then remove from oven and let cool completely.
  10. Marinade should be dry and flakes should be slightly crisp.
  11. To Make the Potato Bites:
  12. Change oven temperature to 375°F.
  13. Place whole potatoes on a baking sheet and toss with a few pinches of salt and olive oil.
  14. Bake for 1 hour.
  15. Once potatoes are still warm, but cool enough to handle, cut off the top 1/3 of the potato.
  16. Using a teaspoon, scoop out the inside of the potato, leaving a "potato border."
  17. Remove skins from the tops of the cut potatoes and place in a medium size bowl, along with the scooped out potato insides.
  18. 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.
  19. Using a teaspoon, pack potato filling back into each scooped out potato. You'll want to overfill each potato slightly.
  20. 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.

Notes

Store the coconut bacon in a cool, dark place. It will last up to two weeks and can be made in advance.



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