Vegetarian Loaded Baked Mini Potatoes

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

6 servings

For the potatoes

1.5 lb baby potatoes (about 24 small potatoes)
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1 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper

For the topping

6 strips bacon
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
¾ cup cheddar cheese, shredded
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.
½ cup sour cream
4 scallions, green tops only, thinly sliced
¼ tsp smoked paprika (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2
Halve the baby potatoes lengthwise and toss them in a large bowl with the olive oil, salt, and pepper until evenly coated. Arrange cut-side down in a single layer on the prepared baking sheet.

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