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Mini Stuffed Baked Potatoes

These mini-stuffed baked potatoes are fun and oh so easy to make. I like using Country Crock Plant Butter with Olive Oil because of its rich, buttery flavor that melts beautifully into these fluffy bite-sized baked potatoes. Melted plant-based cheese, steamed broccoli, and a sprinkling of a few seasonings finish these baby spuds and you are left with a party appetizer that no one will be able to pass up.
Recipe by Timothy Pakron - Mississippi Vegan
  • Prep time15 min
  • Portions 12
recipe image Mini Stuffed Baked Potatoes

Ingredients

  • 12 golf-ball sized potatoes (about 1 lb.), scrubbed and cleaned
  • salt and pepper, to season
  • olive oil, to drizzle
  • 5 tablespoons Country Crock® Plant Butter Sticks with Olive Oil, cubed
  • 2 tablespoons plant-based cheddar cheese
  • garlic powder, to sprinkle
  • 1 cup steamed broccoli florets
  • fresh chives, to garnish
  • flaky salt. to garnish
Energy (kcal)130 kcal
Energy (kJ)543 kJ
Protein (g)3.8 g
Carbohydrate incl. fibre (g)29.2 g
Carbohydrate excl. fibre (g)25.2 g
Sugar (g)1.6 g
Fibre (g)4.0 g
Fat (g)0.3 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.1 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.1 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)42 mg
Salt (g)0.11 g
Vitamin A (IU)130 IU
Vitamin C (mg)49.3 mg
Calcium (mg)29 mg
Iron (mg)1.39 mg
Potassium (mg)736 mg

Instructions

  1. Add potatoes to a large cast iron skillet or baking sheet. Gently prick them all around with a fork. Toss with a drizzle of olive oil and a hefty sprinkling of salt and pepper. Bake at 400 degrees F for about 30 minutes, until fork tender, flipping halfway through.
  2. Once tender, remove from the oven. Using a knife, slice a small slit at the top of each potato. Using a paper towel to protect your hands from burning, gently squeeze the sides of the potato. This will slightly pop them open so you can add the other ingredients.
  3. Stuff in a small amount of cheese, one cube of Plant Butter, and a sprinkling of garlic powder. Pop back in the oven and bake for about 5 minutes, until melted. Once done, add broccoli, chives, and a sprinkling of flaky salt. Serve directly in cast iron skillet or serving tray.
Tips for Kids! For these little potatoes, imagine that all of the ingredients are out like at a buffet. Having everything in sight for you to see, it will be easy to assemble them as you go. It’s your job to sprinkle on the salt and pepper before baking, adding the cheese and broccoli, and sprinkling on the chives. I’m counting on you to make everything look beautiful! Kitchen Hack! When looking for potatoes you could use any kind you’d like. Simply scope out all of the different varieties near the russet potatoes in your local grocery store. For example, you could use new potatoes, yellow potatoes, or even fingerling. Just remember 1 to 2 bites so they can be easily eaten hand-held.