Tis the season for small bites and making meals out of hors d'oeuvres! If you're looking for a simple side dish or potluck take-along for your December festivitating, look no further than these wildy simple Twice Baked Potato Bites with Creamy Chive Dip.
I don't cook with white potatoes very often, but they were out in full force in our CSA this season, so I figured I'd pair them with some nutrient-dense dip to justify their white, mostly empty carbohydrates. (See this Cream of Potato Leek Soup for another nutritious take on plain ole' potatoes. Sometimes we just have to work with what nature throws our way!) I left the skins on - the red is a great indicator that that's where the nutrients live - which also added a nice bit of texture.
This recipe was born of the following thought process as I was packing our apartment to move and planning a going away party:
I need to make snacks for the party.
We have no groceries.
I don't want to buy groceries, we're moving across the country and I'll just have to throw things out.
I still need to make snacks.
[consulting the fridge] Okay. We still have those potatoes. I will make potatoes.
Potatoes are not snacks.
But they could be...
For real. This is as complicated as it gets sometimes. WHICH MEANS THAT THESE ARE REALLY EASY TO MAKE AND YOU SHOULD GO MAKE A BATCH RIGHT NOW. :)
I'm thrilled with how these turned out! In fact, one of our sweet friends asked on his way out the door, 'WHAT IS THE GREEN STUFF? I MUST KNOW HOW TO MAKE IT'. (He usually speaks in ALL CAPS, which is why we're friends.) So now the secret is out and you can all make this yummy {healthy!} green dip all the time. :) Plus, it's a lovely color to include on a holiday table. So festive! So green! So many nutrients!
Technically, they're twice-cooked (steaming + baking), not twice-baked, but this is in the interest of saving time. Plus, twice-baked just sounds better. Cool? Cool.
If you're anti-white potatoes, or you'd don't really dig chives (or don't have them), here are some substitutions you can easily make to this whole recipe:
Instead of new potatoes, use sweet potatoes, turnips or parsnips.
Instead of chives, use green onions, leeks or shallots.
Instead of Brazil nuts, use cashews or macadamias.
So, happy holiday partying! Let me know how these turn out for you in the comments below.
- 2 cups new potatoes, skins on, cubed
- 2 tsp vegan butter or olive oil
- 1 handful brazil nuts
- 1 splash of water
- a pinch of two of salt
- 1 handful green onions or chives, chopped
- 3 heaping teaspoons of nutritional yeast
- 1. Set potatoes in a steamer basket and steam for about 10 minutes until tender.
- 2. Preheat oven to 350F.
- 3. Once potatoes are done, transfer to a food processor and add vegan butter. Blend until smooth.
- 4. Form potato batter into little cakes and lay on a foil-lined baking sheet.
- 5. Transfer to the oven and bake about 30 minutes, turning once halfway through.
- 6. To make the dip, combine all remaining ingredients in the blender and process until smooth. Keep dip cool until potatoes are done.
- 7. Serve potatoes with dip on the side.
- Combine everything in a blender and process until smooth.
- Instead of new potatoes, use sweet potatoes, turnips or parsnips.
- Instead of chives, use green onions, leeks or shallots.
- Instead of Brazil nuts, use cashews or macadamias.
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