This is another one in my series of appetizers that I have been working on recently. I was so pleased that all the appetizers I worked on worked out so well. This one was a little more difficult because you have to scoop out the potato after baking and then mix that with other ingredients, fill the potato back in and then bake it again. It was little more work than the other ones, but well worth it. I can eat potatoes without any ill effects so I like them. And potatoes are actually very nutritious, unlike what most people think. What has given potatoes bad rap is the fact that most of them are made into fries. Potatoes are full of nutrients, like almost one third of daily vitamin C, B6, and potassium, and they also contribute fiber, magnesium, niacin and folate. One potato actually has more magnesium and potassium than a cup of broccoli, and we all know broccoli is healthy.

Twice Baked Potato Bites

Recipe by HeliCourse: Appetizers, Sides

Servings

16

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

95

kcal

Ingredients

• 4 large baking potatoes

• 1/4 cup cashew nuts, hydrated and pureed

• ¼ package firm tofu

• 2 tablespoons chopped fresh parsley

• ½ teaspoon marjoram

• ¼ teaspoon black pepper

• ¼ teaspoon white pepper

• ½ cup cooked crumbled bacon

• ½ cup grated cheddar cheese

• Salt

• Olive oil

Directions

• Preheat oven to 400 degrees.  Cut the potatoes in half lengthwise and drizzle with olive oil and a sprinkle of salt.
• Roast for about 30 minutes or until fork tender.  Let cool for about 20 minutes or until cool enough to handle.
• Scoop out insides of the potatoes with a small spoon or melon baller, leaving about 1/8 inch thick layer on the skin.
• Place scooped out potato in a food processor.  Add the cashew cream, tofu, peppers, parsley, marjoram and 1/2 teaspoon salt. Process until well mixed but not creamy. Pour the mixture in a bowl.
• Add the crumbled bacon. Mix well and adjust salt. Refill your potato shells with potato mixture.  
• Top with shredded cheese and bake at 350 degrees for 15-20 minutes until heated through.  
• To serve, cut each half into four pieces on the serving plate. Sprinkle some finally chopped parsley on top.

Notes

• I really like the way these turned out. These could be used as part of a meal as well. They are high in protein because of the tofu and cashew nuts and leaving out the cheese would keep them vegan.