Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
Finger food is always a hit with the kids and gives you new dinner inspiration when the usual vegan meals seem ordinary. Serve these stuffed baby potatoes with a variety of other vegan appetizers for dinner this week.
Stuffed Baby Red Potatoes
8 small red baby potatoes
1/4 cup finely chopped green onion
1/4 cup finely chopped olives
1/4 cup dairy-free sour cream or plain yogurt
2 tablespoons finely chopped fresh parsley
Boil potatoes in a large pot of salted water until they are tender, about 15 minutes.
Drain and allow to cool.
Meanwhile, in a medium bowl, combine green onion, olives, and sour cream.
Cut each potato in half crosswise and trim a small slice off the bottom of each half so the halves can stand up without rolling.
Use a melon baller to remove the center of each potato, leaving a 1/4-inch border of flesh.
Put the removed potato flesh in the bowl with the green onion mixture and mash together (add more sour cream if the mixture is dry).
Fill each potato half with green onion mixture. Place halves on a serving platter and garnish with parsley. Serve immediately.