Ever feel a wave of regret when yummy, non-vegan bite-sized appetizers whirl around dinner parties on trays? Well, make these potato bites at home and you won't be missing out on a thing!Place 12 small red potatoes in a saucepan and cover with water; bring to a boil and cook for 15 minutes, then drain and set aside.
Meanwhile, heat 1 and 1/2 teaspoons olive oil in a medium skillet over medium-high heat. Add 3/4 cup minced onion, 1/4 cup diced vegan bacon slices (such as Light Life - about 3 slices), 1/8 tsp. black pepper and 3 minced garlic cloves; saute for 5 minutes.
Note: I was a little shy on the 'bacon' - closer to 3 tablespoons, since I was finishing off a package of Light Life that I already had open at home. Luckily there were still enough pieces to get that bacon taste in each potato!
Cut the cooked potatoes in half, and carefully scoop out their pulp, leaving a 1/4-inch shell - a melon baller works really well here, as opposed to a spoon. I recommend letting the potatoes cool slightly before you do this step, or you'll burn your fingers.
Mash the potato pulp with a fork. Rub 1 teaspoon of dried sage between your fingers to break it up slightly, then stir into the pulp, along with 1/2 cup shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods); add the potato mixture to the onion mixture, stirring until well combined.
Spoon about 1 tablespoon of the stuffing into each potato shell. Arrange the stuffed potatoes on a baking sheet and broil for 3 minutes. Pass around as appetizers while they are still warm!
2 stuffed halves make a nosh of 70 calories.
Cost:
red potatoes $4.99
onion $1.63
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