Is it just us or does it seem like there’s always too much potato and not enough “loaded”? You wont feel like that with these mini loaded baked potatoes. With nearly a 1:1 potato to topping ratio, you’ll definitely keep going back for more and more.
Preheat oven to 400F and bring water to boil. Prick each potato with a fork 2-3 times. Boil potatoes in water for 5 min or until slightly softened but still firm. Toss the hot potatoes in olive oil, garlic powder, salt, and pepper.
Bake for 8 minutes before flipping and then bake for an addition 5 to 10 minutes. Poke with a knife to check if they’re tender.
Once cooked, let them sit for 5-10 minutes until they’re just cool enough to handle. Deeply score each potato both lengthwise and width wise. Using your index fingers and thumbs, gently pinch and push the corners of each potato inwards to mash and fluff the cooked centers out of the potato.
Drop a pat of vegan butter into the center of each potato followed by a big pinch of vegan cheese. Place under the broiler just long enough for the cheese to melt and bubble. Top with dollop of vegan cream cheese/mayo, fresh chives, and diced red pepper.
Recipe inspired from ilovevegan.com
Is there a day where a grilled cheese doesn’t sound good? It’s a childhood classic that we’re all still nostalgic about. Go traditional or spruce it up with fresh sage, tomato, spinach, vegan mayo, or sautéed mushrooms.
Cut bread into slices and brush with olive oil then sprinkle salt and pepper on one side. Mark bread on grill or grill pan in criss-cross fashion. Add cheese of choice to center and bake at 400 degrees until cheese is fully melted. Slice into preferred size and serve immediately.
A pig in a blanket was walking down the street and bumped into a jalapeno popper. They made friends and decided to collaborate. Voila! These little treasures are big on flavor and dangerously addicting. Great on their own, or for those who love sauces, dip in sriracha, ketchup, or maple syrup.
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Slice biscuits in half (slice entire biscuit thinner maintaining circular shape).
In medium bowl, using a spatula, combine cream cheese and garlic powder. Season with salt and ground pepper and stir until all ingredients are incorporated. Using a knife, spread the cream cheese mixture on the dough.
Place mini sausages into jalapeños and place in middle of biscuit and role them up. Bake until golden, 15-20 minutes, flipping halfway through.
You get home late, need to put together an appetizer and have very little time to do so. People will start arriving in a matter of minutes. Aha! Creamy Mushroom Crostini! This is super easy, quick to put together, and will have you patting yourself on the back for pulling it off in the blink of an eye.
Cut baguette into thin slices, brush with olive oil and toast until crispy but not overdone (slightly browing).
Sauté mushrooms of choice in pan with olive oil, salt and pepper (add other seasonings as desired). Spread Miyokos Cheese on crusini, top with sautéed mushrooms and finish with chive and a squeeze of lemon.
If we’re being completely honest, Boochcraft goes with everything (besides maybe toothpaste). But it goes really well with these easy and delicious crowd pleasing, dietary friendly, quick to make recipes. Cheers to making the best of these early dark winter evenings!