Loaded Twice Baked Potato Sliders

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Who doesn’t love those twice baked potato appetizers at bars? I know I do, and I decided to see if I could make my own. This recipe is easy to make and with the cooked vegan bacon bits, you can’t tell you aren’t using the animal version. Even reheated these are great and are the perfect thing for entertaining. I like to cook the potatoes in advance, so they have a change to cool down to make it easy to handle. You can keep them cooked in a sealed container in the fridge for a couple of days before you need to assemble them.

I used Trader Joe’s garlic spread dip, but you can use vegan sour cream if you want to. I just love the extra garlic to these, but I have a deep love for this dip. I paired these with my southern greens recipe that I am very proud of. It was a huge hit for our Thanksgiving potluck at work with everyone so I thought I would share with you. If you want that recipe, you can find it here.

Let me know in the comments below what you think and if you make these yourself.

Thanks for reading,

Jessica

Loaded Twice Baked Potato Sliders

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Yield: 3-4

Author: Jessica Morton

Prep time: 30 MinCook time: 1 H & 30 MTotal time: 2 Hour

Ingredients

• 12 small gold potatoes (lime/lemon sized)
• 1/3 Cup Imitation Bac’ Bites (Walmart and Bac’ Bites brand are both vegan. Just make sure it doesn’t say REAL Bacon on the package)
• 1 TBSP vegan butter
• 1/3 Cup vegan cheese (I like shredded cheddar, or Follow Your Heart feta crumbles)
• 2 TBPS Trader Joe’s Garlic Spread Dip
• 1/3 Cup diced green onions (more for garnish)
• ½ TSP Garlic powder
• ½ TSP TJ’s Green Goddess seasoning (optional if you can’t find, but worth it)
• ¼ TSP TJ’s Mushroom Umami seasoning (same as above)
• ¼ TSP TJ’s Everything but the Leftovers seasoning (limited during the holidays)
• ½ TSP TJ’s Everything but the Bagel seasoning
• Salt and pepper to taste (I used TJ’s limited wine infused sea salt seasoning grinder)
• Garnish with garlic dip, green onions, and cheese

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Wash potatoes well and pat dry.
3. Poke each potato with a fork a couple of times.
4. Bake for 50-55 minutes, or until soft on inside and fork can easily go to the center of potato.
5. Potato should be soft to the touch.
6. Let potatoes cool before handling. This can be done in advanced if prepping for event, even by a couple of days. Just keep in sealed container in fridge until you move to the next step.
7. Carefully cut off the top of each potato and gently scoop out all the insides, leaving an empty potato shell. You could cover the potato shells with a little oil and salt and pepper to help crisp them up. If you don’t want the added oil, they are still really good but won’t crisp up as much.
8. Mash the potato filling to get all the large lumps out.
9. Add all the ingredients to the mashed potatoes and adjust seasonings to taste. Feel free to leave out any ingredients you don’t want or have, as long as you have garlic powder, salt, and pepper you are okay.
10. Once seasoned, slowly scoop mash back into empty shells.
11. Bake again for another 15-20 minutes if potatoes were just cooked. If they were baked in advance and cold from the fridge bake for 30-35 minutes until edges are crispy.
12. Garnish with a dollop of garlic dip, green onions, and shredded cheese and serve immediately.
13. Can be fridge in sealed container for 3-5 days.

Notes:

• If taking to a gathering, try and just stuff the potatoes at home, and reheat and garnish at the location. If it needs to be cooked at home, wait to garnish until you are there so the garnish doesn’t get messed up in transit.
• To use the potato tops you cut off, I covered them in a little garlic dip and green goddess seasoning and crisped up in the oven on a small cookie sheet until crispy.