Loaded Baked Potato Bites
Vegan, Soy and Gluten Free Option
Prep time: 45 minutes
Cook time: 10 minutes
1 large russet potato
3 tbsp almond milk
1 tbsp Earth Balance soy free butter
2 tbsp chives, chopped
1/2 tsp salt
Cheese Sauce (adapted from Oh She Glows)
1/2 cup sunflower seeds, soaked
1 carrot, diced
1/4 cup nutritional yeast
1 tbsp lemon juice or vinegar
1 small garlic clove
1/2 tsp salt
1/4 tsp chili powder
1/4 tsp onion powder
dash or cayenne
1/3 cup water
1/2 cup cashews
3 tbsp vinegar
1/8 tsp salt
1/4 cup water
1 batch of coconut bacon
2 green onions, chopped
1/4 cup vegan cheddar cheese shreds (Daiya works well, omit if choosing the soy-free option)
3, 12-inch spelt tortillas (whole wheat or gluten free tortillas work)
Preheat oven to 350F
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 saute 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.
Prepare the coconut bacon by tossing the coconut chips, soy sauce, maple syrup, and liquid smoke together. Bake at 350F for 8-10 minutes. Watch carefully because it can burn quickly.
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 (I used a pastry bag to pipe the potato into the cup). Next top with a couple shreds of cheddar. Place back in the oven for 7-8 more minutes until the cheese melts.
Remove from oven and finish assembling. Top with nacho 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.
*The cost of all my recipes will depend on the season and expense of produce at that time. I don't expect the cost to be any higher than the price I list above.