Veggie Twice Baked Potatoes recipe. This dairy free, meat free appetizer will be a hit for GAMEDAY!
Are you ready for some…..Meatless Monday Night Football snacks?! It’s that wonderful time of year when the games come on, the snacks come out, and all friends want to get together. It’s a wonderful time, isn’t it?? Have you heard of the Meatless Mondays before? If you didn’t guess by the name, it’s going meatless.. on Mondays! For why? I’m so glad you asked!! Let me tell you a little bit about it.
Plant based diets can be good for us, and for the planet also. And adopting a more plant based diet can start with making a change just one day a week. Monday! So let’s Sideline Meat this football season with a little help from Silk!
Silk’s plant-based beverages and yogurt alternatives are so versatile in the kitchen and can be used to create delicious MEAT and DAIRY FREE versions of tailgating classics.
One of my favorite treats are twice baked potatoes. Especially when they come in bite sized packages! Like these ones I made with red potatoes. Perfect size for an appetizer or snack.
Instead of loading these bite sized potatoes with the typical bacon, cheese and sour cream. I opted for a meat free, dairy free version using fresh veggies, and Silk’s Almond Milk to make them creamy. If you want more meatless tailgating recipes for the season you can always head to Silk’s website by clicking HERE, where you can also get entered to for a chance to win a giveaway. Good luck!
To balance out the savory snacks maybe you can serve some of these Eclair Cookie Cups too!
I hope you enjoy this fun recipe! Let’s be friends..Print
Veggie Twice Baked Potatoes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8-10
- 1 and 1/2 pound small red potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 cup Silk Dairy Free Almond Milk
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic salt (or regular salt)
- 1 bell pepper chopped
- 1/2 cup cooked broccoli chopped
- 1/4 cup green onion chopped
- Preheat oven to 400 degrees. Cover baking sheet with foil and spray with baking spray. Set aside.
- Wash the potatoes, pat them dry with paper towel. Put potatoes in large bowl and toss with olive oil and sea salt, make sure all potatoes are covered with a thin layer of oil.
- Pour potatoes onto baking sheet. Bake for approximately 30 minutes or until softened, should be able to pierce easily with a fork. Remove from oven and allow the potatoes to cool.
- Once cooled, using a paring knife cut the top off the potatoes and scoop out the potato, leaving the skin and a thin layer of potato for support. I used a melon baller to easily scoop the potato out.Place the potato into a medium size bowl. Place the potato skins back onto the baking sheet.
- Once all potatoes have been scooped, mash up the potato in the bowl using either a masher or a fork. (If potato isn’t mashing easily, you can microwave it for a few minutes to make it softer.)
- Pour in the almond milk and continue mashing. Should become creamier and softer. Use more if needed to reach desired consistency.
- Add in the bell pepper, broccoli, and green onion. Stir to combine. Add in the black pepper and garlic salt to taste. Stir to combine.
- Spoon the potato mixture back into the potato skins. I used a cookie scoop to easily refill the potato skins. Add extra on top so the filling comes out of the top of the potato.
- Place baking tray back in oven and cook for an additional 10 minutes until the top of the potatoes are slightly crispy.
- Serve immediately and enjoy!
This conversation is sponsored by Silk. The opinions and text are all mine.35