If you are a fan of loaded baked potatoes and also like big flavors in smaller portions, then this is the recipe for you. I used small red potatoes and simply halved them and baked them until soft, then scooped out the insides and stuffed them with all sorts of fresh, Mexican flavors. These make a great starter, snack or even a side dish for any barbecue. If you want to keep these vegan, then swap out the cheese and sour cream for nondairy versions.
For the potatoes
For the toppings
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