Veggie lover Loaded Twice Baked Potatoes #lover #loaded
Veggie lover Loaded Twice Baked Potatoes
These veggie lover stacked twice prepared potatoes are the ideal tidbit or canapé for family and get-togethers or amusement day. This is a sound scrumptious form. Not exclusively are they a wonderful presentation, they taste AMAZING!
A solid mouth-watering vegetarian nibble rendition of a customary stacked potato. These are showered with vegetarian cheddar sauce, sprinkled with smoked paprika, and heaped high with chives and cilantro. Totally compelling!
When I take this veggie lover potato formula to family get-togethers or social capacities, they vanish like enchantment!
In the no so distant past, I made 48 of them, believing that we would have bounty. It STILL wasn't sufficient! Clearly, a few people were returning for quite a long time!
Ingredients :
- Loaded Potatoes
- 1 lb. small potatoes red, Russet, or your choice
- 1/4-1/2 cup plant-based milk almond, soy, etc.
- 2 Tbsp low-fat mayo recipe below
- 1 tsp salt (I really like black salt) or to your taste
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- Creamy Vegan Cheese Sauce to drizzle on top
- fresh cilanto for topping
- chives for topping
Instructions :
- Loaded Potato Bites
- Preheat oven to 400 degrees and bake whole small potatoes until tender, approximately 30 minutes, depending on size of little potatoes.
- Remove potatoes from oven and allow to cool. Slice potatoes in half, scoop out pulp leaving 1/4" in shell. Place pulp in a medium bowl.
- Add plant-based milk, low-fat mayo, salt, pepper, garlic powder, onion powder, and smoked paprika to potato in bowl and mash together using a potato masher or fork.
- Fill potato skins with mashed potato mixture.
- baked potatoes on baking sheet
- Drizzle with Creamy Vegan Cheese sauce, then top with more smoked paprika, chives, and cilantro.
- Place back into the oven at 350 degrees for approximately 10 minutes to heat up and serve warm.
- Low-Fat Eggless Mayo
- Drain tofu and squeeze excess water out on paper towels. Blend all ingredients in blender. Leftover mayo can be used on sandwiches, wraps, and in other sauces. Store in refrigerator for up to 2 weeks.
- Creamy Vegan Sauce
- In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
- Now, it's ready to use as a Loaded Potato Skins topping, nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.
source : bit.ly/2JdhvIh