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These Mini Twice Baked Potatoes turn the iconic stuffed potatoes into a bite-sized finger food! Perfect for parties, game days, and holidays. Plus, they’re completely vegan and gluten-free!
Table of Contents
As much as we love all potato recipes, stuffed potatoes are some of our absolute favorites. It’s hard to beat a crispy potato skin filled with a creamy, cheesy, savory filling.
And while you can absolutely serve our regular Vegan Twice Baked Potatoes as a party appetizer, this bite-sized version is easier to eat. No fork or knife required! All in all, it’s a fun side dish no one will be able to resist.
Ingredients You’ll Need
- Baby gold potatoes: In order to make this potato appetizer bite-sized it is important to use baby gold potatoes. The size of the potatoes is perfect for a handheld finger food.
- Olive oil: Used to crisp up the vegan bacon and make the potato skins extra crispy in the oven. If preferred, opt for another neutral tasting oil such as avocado oil or vegetable oil.
- Vegan sour cream: Any store-bought brand of choice will work. Use your favorite!
- Non-dairy milk: Use any unsweetened, plain plant-based milk of choice.
- Vegan cheddar shreds: Any store-bought brand works. You can also shred your own cheese shreds from a vegan cheddar cheese block, if desired!
- Vegan bacon: Opt for your favorite vegan store-bought brand, or use a homemade recipe such as Tempeh Bacon, Tofu Bacon, or Vegan Rice Paper Bacon. Just prepare as instructed, then pan fry to make extra crispy!
- Fresh chives: Mix freshly chopped chives into the filling, then sprinkle on top for a fresh garnish. You can also swap in chopped green onions if you’d like.
Equipment Needed
- Large skillet
- Baking sheet
- Sharp knife
- 1/2 teaspoon measuring spoon
- Mixing bowl
- Spatula
- Potato masher or fork
- Pastry bag or ziplock
How to Make Mini Twice Baked Potatoes
- Cook the vegan bacon. In a large skillet over medium heat, warm 1 tablespoon of oil. Add in the chopped vegan bacon and cook for 4 minutes, or until the bacon begins to crisp up. Once crispy, remove from the heat and set aside.
- Prep the potatoes. Wash the potatoes, then place potatoes on a baking sheet. Sprinkle with salt and remaining tablespoon of oil and toss to coat the skin of the potatoes.
- Bake. Place the baking sheet in the preheated oven and bake for 20-30 minutes, or until the potatoes are easily pierced with a fork with no resistance.
- Slice the potatoes in half. Allow the baked potatoes to cool for 10 minutes. Then, slice each potato in half lengthwise. Use a 1/2 teaspoon measuring spoon or small melon baller to scoop out the flesh from each potato, being careful to leave the skin intact.
- Make the potato filling. Add the scooped potato flesh to a bowl along with the vegan sour cream and non-dairy milk. Then, using a fork or potato masher, mash the potatoes until smooth and creamy. Add the vegan cheddar, crispy vegan bacon, and chives. Mix together until well combined, then season with sea salt and black pepper to taste.
- Fill the potato halves. Transfer the potato mixture to a pastry bag or large ziplock with the corner snipped off and generously fill the potato shells.
- Bake for final 10-15 minutes. Place the filled potato halves skin side down back on the baking sheet and bake for another 10-15 minutes, or until the tops begin to turn golden brown and the cheese is melted.
- Enjoy! Serve these mini potatoes while warm with the top of each potato sprinkled with fresh chives.
Serving Suggestions
These mini potato bites are best served hot from the oven and are perfect for any party that could use a tasty finger food. Give them a try for your next game day or holiday spread!
We personally love to serve them with a few other hot and cold vegan appetizers, like Vegan Buffalo Chicken Dip, Vegan Spinach Artichoke Dip, Guacamole, and Vegan Chicken Nuggets!
Recipe FAQs
Yes! These mini twice baked potatoes are both vegan and gluten-free! If you are using a store-bought vegan bacon, just double check that the ingredients are gluten-free.
The recipe measurements for the potato filling are made to suit baby potatoes. If you prefer to use larger potatoes, we recommend making our regular Vegan Twice Baked Potatoes instead (they use russet potatoes). Or, if you only have Yukon golds on hand, try our Roasted Smashed Yukon Gold Potatoes recipe!
If the filling in your twice-baked potatoes is gummy, this is a sign that the potato filling was over mashed. To prevent this, mash the potatoes until just mashed. If you keep mashing, the potatoes will begin to release too much starch and yield a gummy texture.
Storage Instructions
Allow the mini potatoes to cool to room temperature the transfer to an airtight container and refrigerate for up to 4 days.
Reheat leftovers in the microwave, oven, air fryer, or toaster until warmed through (350F for 10-15 minutes in the oven, or 5-7 minutes in the air fryer or toaster oven).
More Potato Appetizers You May Enjoy:
Appetizers and Sides
The Best Garlic Smashed Potatoes
Appetizers and Sides
Taco Bell Crispy Fiesta Potatoes (Copycat Recipe!)
30 Minute Meals
Potato & Bean Quesadillas (5-Ingredients)
Appetizers and Sides
Baked Mushroom & Potato Taquitos
Mini Twice Baked Potatoes (vegan)
Description
These Mini Twice Baked Potatoes turn the iconic stuffed potatoes into a bite-sized finger food! Perfect for parties, game days, and holidays. Plus, they’re completely vegan and gluten-free!
Ingredients
- 24 oz baby gold potatoes
- 2 tablespoon olive oil, divided
- ½ teaspoon salt
- ¼ cup vegan sour cream
- 2 tablespoons non-dairy milk
- ⅓ cup vegan cheddar shreds
- ⅓ cup vegan bacon, chopped
- 2 tablespoons chopped chives
- Salt + pepper to taste
- ½ teaspoon pepper
Instructions
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Cook the vegan bacon. In a large skillet over medium heat, warm 1 tablespoon of oil. Add in the chopped vegan bacon and cook for 4 minutes or until the bacon begins to crisp up. Once crispy, remove from the heat and set aside.
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Prep the potatoes. Preheat the oven to 375 Degrees F. Wash the potatoes, then place potatoes on a baking sheet. Sprinkle with salt and remaining tablespoon of oil and toss to coat the skin of the potatoes.
-
Bake. Place the baking sheet in the preheated oven and bake for 20-30 minutes, or until the potatoes are easily pierced with a fork with no resistance.
-
Slice the potatoes in half. Allow the baked potatoes to cool for 10 minutes. Then, slice each potato in half lengthwise. Use a 1/2 teaspoon measuring spoon or small melon baller to scoop out the flesh from each potato, being careful to leave the skin intact.
-
Make the potato filling. Add the scooped potato flesh to a bowl along with the vegan sour cream and non-dairy milk. Then, using a fork or potato masher, mash the potatoes until smooth and creamy. Add the vegan cheddar, crispy vegan bacon, and chives. Mix together until well combined, then season with sea salt and black pepper to taste.
-
Fill the potato halves. Transfer the potato mixture to a pastry bag or large ziplock with the corner snipped off and generously fill the potato shells.
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Bake for the final 10-15 minutes. Place the filled potato halves skin side down back on the baking sheet and bake for another 10-15 minutes, or until the tops begin to turn golden brown and the cheese is melted.
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Enjoy! Serve these mini potatoes while warm with the top of each potato sprinkled with fresh chives.
