Mini Loaded Red Potatoesvegetarian Recipes

LOADED BAKED POTATO WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 450* F
• Clean potatoes. Brush them with olive oil and sprinkle with salt and pepper. Put potatoes on a baking sheet and place in the oven for 30 minutes.
• Chop vegetables into medium-sized pieces. Add all vegetables to a large baking sheet and drizzle with 2 tablespoons of olive oil and the spice mix. Stir to mix. Place vegetables in the oven for 20 minutes to roast.
• Flip potatoes over and bake them for another 20 minutes or until done. A fork should easily be able to pierce the potato when they are done cooking.
• Make the Cheese Sauce by heating up cubed Velveeta cheese and Rotel tomatoes in the microwave for 30 second increments. Stir in between each increment until the sauce is melted completely.
• Assemble! Cut the potatoes lengthwise and gently squeeze to open. Fluff the inside of the potato with a fork. Fill your potato with roasted veggies and top with cheese sauce.

MINI LOADED RED POTATOES(VEGETARIAN)

Steps:

• Preheat the oven to 375*F.
• Slice off the small portion from one side of each potato to create a flat base. Toss the potatoes in a bowl with the oil and salt.
• Arrange potatoes, cut side down on a baking sheet. Bake 20-30 minutes, or until soft.
• Meanwhile, cook the bacon till done, then chop or crumble.
• Allow potatoes to cool slightly. Slice off the top of each potato and scoop ou 1 tbls. flesh. Stuff each potato with 1/2 teaspoons sour cream and 1 teaspoons cheese, then sprinkle with veggie bacon, chives and paprika. Enjoy!