Twice Baked Potato Bites


Ingredients

  • 2 lbs. red new potatoes (about 14), halved
  • 1 tbsp. olive oil
  • coarse salt and ground pepper
  • 3/4 cup (vegan) chive and garlic cream cheese
  • 1/4 cup snipped fresh chives, plus more for garnish  

Instructions

  1. Preheat oven to 450° F. Line a rimmed baking sheet with foil or parchment. Cut a thin slice off the bottom of each potato half so they rest flat. In a large bowl, toss potatoes with oil; season with salt and pepper, and arrange bottom side down. Bake until tender, 30 to 35 minutes. Let cool on sheet.
  2. When the potatoes are cool enough, scoop out about a teaspoon from the center of each potato into a medium bowl. Add cream cheese and chives, and mash; season with salt and pepper. Stuff potatoes with filling. (To store, refrigerate stuffed potatoes on a rimmed baking sheet, up to 1 day.)
  3. Bake potatoes at 450 degrees until lightly browned, about 15 minutes. Garnish with chives.
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