Well, I’ve officially destroyed my kitchen. But hey, it was for a good cause! I’ve been working on coming up with nutritious Super Bowl party snacks, and I decided to make potato bites. The problem was, I couldn’t stop at just one type, so I made three!
I love all three of these recipes for different reasons, but I guess the buffalo bites are my favorite. They’re spicy, but also sweet with the caramelized red onions (and sweet potato, if that’s what you decide to use). The Mexican potatoes are the prettiest and most nutritious, and the loaded potatoes have that classic comforting taste of a baked potato with vegan cheese, nondairy sour cream, chives, and my portobello bacon bits! If you have the time and don’t mind messing up your kitchen a bit, try all three! Your guests will be impressed!
Before you work on the toppings, prepare your potatoes. I used one Russet and one sweet potato, scrubbed well and sliced 1/4 inch thick (I used a mandolin). Toss slices in olive or canola oil and a sprinkle of salt, and spread them out on two baking sheets lined with parchment paper. Bake for 25-30 minutes at 425°F, flipping halfway through, until they start to brown and crisp. While they are in the oven, prepare your toppings.
Buffalo Potato Bites
Ingredients:
- 2 potatoes (Russet or sweet), sliced 1/4 inch thick and baked 25-30 mins at 425°F (see above)
- 1 red onion, chopped and caramelized in 1 T. Earth Balance over medium heat (about 10 mins)
- 1 green onion, chopped
Buffalo Sauce:
- 1 T. Earth Balance, melted
- 2 T. hot sauce
- 1/2 t. white vinegar
- 1/4 t. Worcestershire sauce
- 1 shake garlic powder
Directions:
- Whisk buffalo sauce ingredients together and set aside.
- Remove potatoes from oven and, using a small spoon, coat the tops of the potatoes with the buffalo sauce.
- Top each potato with a few caramelized onions, and return the potatoes to the oven for 3-5 minutes.
- When ready to serve, remove from oven, transfer to serving dish, and garnish with a few pieces of green onion. If desired, drizzle more buffalo sauce over the potatoes.
Loaded Potato Bites
Ingredients:
- 2 potatoes (Russet or sweet), sliced 1/4 inch thick and baked 25-30 mins at 425°F (see above)
- ~1/2 cup shredded vegan cheddar cheese (I like Follow Your Heart Vegan Gourmet or Daiya brands.)
- ~1/2 cup nondairy sour cream (I like Tofutti)
- 2 T. fresh chives
- 3 T. portobello bacon bits
- Cracked black pepper
Directions:
- Remove potatoes from oven and top each slice with a good pinch of vegan cheese. Return potatoes to the oven for 3-5 minutes to melt the cheese.
- When ready to serve, transfer potatoes to serving dish and place a small dollop of nondairy sour cream in the middle of each potato and sprinkle with chives, bacon bits, and black pepper. Serve!
Mexican Potato Bites
Ingredients:
- 2 potatoes (Russet or sweet), sliced 1/4 inch thick and baked 25-30 mins at 425°F (see above)
- 1/2 cup corn (I prefer sweet white frozen corn)
- 1/2 cup black beans, drained and rinsed
- 1 T. chopped green onion
- 1-2 T. fresh cilantro, roughly chopped
- 1/8 t. sea salt, plus more to taste
- 1/2 lime, juiced
- 1/2 t. ground cumin
- Garnish: avocado slices, fresh cilantro, ground cumin
Directions:
- While potatoes are baking, stir together the rest of the ingredients (except the garnishes, obviously).
- Remove potatoes from oven, top each with a spoonful of the veggie mixture, and return potatoes to the oven for 3-5 minutes to heat the toppings.
- When ready to serve, remove potatoes from the oven, transfer to serving dish, and top each potato with a slice of avocado, a sprinkle of cumin, and a cilantro leaf, if desired.
Now, who’s inviting me to their Super Bowl party??? 🙂
Eh, I’ll clean the kitchen later!
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