![Twice-Baked Potato Bites With Coconut Bacon [Vegan] – One Green Planet](https://top-100-recipes.com/wp-content/uploads/2024/12/twice-baked-potato-bites-1-860x538.jpg)
Are you looking for a tasty and memorable snack to delight your guests? Packed with a rich medley of potatoes, tangy sour cream, and pungent chives, and finished with the deep, velvety sweetness of maple-glazed coconut “bacon” that’s smoked to perfection, these indulgent morsels are destined to thrill any gathering. Serve this dish with a dollop of tangy sour cream on the side, ideal for dipping and adding an extra layer of flavor to each bite.
Vegan Delights: Twice-Baked Potato Bites with Crunchy Coconut BaconTwice-baked potato bites with coconut bacon? Here’s what you’ll need:
* 3-4 large baking potatoes
* 1/2 cup vegan butter, melted
* 1/2 cup coconut cream
* 1/2 teaspoon salt
* 1/4 teaspoon black pepperFor the Potato Bites:For the Coconut Bacon:Preheat oven to 400°F (200°C). Scrub and poke 2-3 large potatoes with a fork until they’re slightly tender. Wrap each potato individually in foil and bake for 45-50 minutes or until soft. Let cool, then scoop out the flesh leaving about 1/4 inch of potato on the skin.Notes
Vegan Delights: Twice-Baked Potato Bites with Crunchy Coconut Bacon
Twice-baked potato bites with coconut bacon? Here’s what you’ll need:
* 3-4 large baking potatoes
* 1/2 cup vegan butter, melted
* 1/2 cup coconut cream
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
For the Potato Bites:
- Twelve to fourteen small Yukon Gold potatoes, thoroughly cleaned and scrubbed.
- Two tablespoons of olive oil, with additional quantities at the ready for a finishing touch.
- A pinch of sea salt
- 1/3 cup coconut bacon, with additional for topping (recipe follows)
- 1/4 cup finely chopped fresh chives, with additional leaves reserved for garnishing
- 1/4 cup vegan sour cream
- 1 tablespoon vegan butter, melted
- 1 tablespoon almond milk
For the Coconut Bacon:
- 2 tablespoons tomato paste
- 1 tablespoon liquid smoke
- 4 teaspoons tamari
- 2 tablespoons maple syrup
- Two cups of large, unsweetened coconut flakes.
Preheat oven to 400°F (200°C). Scrub and poke 2-3 large potatoes with a fork until they’re slightly tender. Wrap each potato individually in foil and bake for 45-50 minutes or until soft. Let cool, then scoop out the flesh leaving about 1/4 inch of potato on the skin.
- To Make the Coconut Bacon:
- Prepare the coconut bacon first.
- Preheat oven to 325°F.
- Preheat your oven and line a baking sheet with parchment paper for effortless cleanup and non-stick performance.
- Whisking in a medium-sized bowl, combine the tomato paste, liquid smoke, tamari, and maple syrup until a harmonious blend is achieved.
- Gently fold in the coconut flakes, ensuring they’re evenly coated with a delicate touch.
- Gently scatter the delicate flakes across the preprepared baking sheet in an even, uniform layer.
- Bake for 10 minutes; thereafter, stir and flip the coconut bacon evenly across the baking sheet to ensure even caramelization and cooking.
- Allow the baked goods to finish cooking for approximately five more minutes before removing them from the oven and allowing them to cool down entirely.
- Crunchy flake textures require a judicious balance of marinade and drying time.
- To Make the Potato Bites:
- Change oven temperature to 375°F.
- Toss diced potatoes with a generous amount of olive oil and a sprinkle of salt on a baking sheet, ensuring they’re evenly coated for optimal roasting results.
- Bake for 1 hour.
- As soon as potatoes have cooled slightly, allowing for safe handling, carefully remove the top third portion of each spud.
- Using a teaspoon, carefully excavate the interior of the potato, preserving a distinctive “potato border”.
- Without removing the skins, place the cut potatoes and their insides into a medium-sized bowl.
- Make the potato filling. As we blend in the vegan sour cream and butter? Utilizing a potato masher, thoroughly combine the mixture by mashing it until a uniform consistency is achieved. Infuse with a delicate balance of pungent chives and savory coconut bacon.
- Use a spoon to refill each hollowed-out potato with its original potato filling, carefully packing the mixture in place. To ensure the perfect roasted potatoes, you’ll want to fill each one slightly more than its capacity, allowing for a delightful explosion of flavors during cooking.
- Return the stuffed potatoes to the preheated baking sheet. Topped each serving with a delicate sprinkling of fresh chives and the rich, smoky flavor of coconut bacon. Toss the potatoes with olive oil, then bake in the oven for a duration of 10 minutes. Serve warm.
Notes
![Curried Pumpkin Soup in an Edible Pumpkin Bowl [Vegan] – One Green Planet](https://top-100-recipes.com/wp-content/uploads/2025/10/xCurry-Pumpkin-150x150.jpg.pagespeed.ic.CZ8ypv9dY7.jpg)