JayasheeLet’s face it: summer cookouts can feel like a vegan’s version of Survivor. While everyone else is throwing ribs and sausages on the grill, you’re left clutching your sad little salad. But not today, my friend! Today, we’re bringing Cheesy Stuffed Baby Potatoes to the party—a dish so good it might just convert a carnivore or two. These bite-sized beauties are protein-packed, fiber-filled, and—most importantly—delicious AF. Ready to be the hero of the barbecue? Let’s go!
Cheesy Stuffed Baby Potatoes: The Side Dish That Steals the Show
🛒 Ingredients: What You’ll Need
- 12 baby potatoes
- ½ cup raw cashews (soaked in boiling water for 20 mins, then drained — or swap for extra white beans for a low-fat option)
- 1 cup white beans (rinsed and ready to roll)
- ¼ cup plant-based milk (plus 1–2 tbsp more if needed)
- 1 clove garlic
- 2 tbsp nutritional yeast (aka vegan gold dust)
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp yellow mustard
- ½ tsp paprika
- ¼ tsp salt (or to taste)
- Pepper to taste
🥔 Step 1: Cook Those Little Spuds
Pop your baby potatoes (unpeeled but squeaky clean) into a medium pot, cover them with water, and bring it all to a boil. Once boiling, reduce the heat to medium-high and let them simmer for about 20 minutes. The goal? Tender potatoes that a fork can slide into with zero resistance. If your potatoes are still tough, let them simmer a little longer.
When they’re done, drain them and let them cool. Patience, my friend—hot potatoes and impatient hands are not a great combo.
🔪 Step 2: Prep the Potatoes
Once the potatoes are cool enough to handle, slice them in half. Pro tip: Cut them in a way that each half can sit upright without doing a dramatic face-plant.
Now grab a melon baller or a tiny spoon and scoop out a little crater from each potato half. (Think: tiny potato hot tubs for your cheesy filling.) Don’t toss those scoopings, though! They’re going straight into your blender.
If your potatoes are crumbling during the scoop session, they might still be too warm. Give them a bit more time to chill.
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🧀 Step 3: Make the Magic Filling
Time to break out your blender or food processor. Into the bowl go:
- Potato scoopings
- Soaked cashews
- White beans
- ¼ cup plant-based milk
- Garlic
- Nutritional yeast
- Lemon juice
- Apple cider vinegar
- Mustard
- Paprika
- Salt
- Pepper
Blend it up until smooth and creamy. If the mixture is too thick and refuses to cooperate, add 1 tbsp of plant-based milk at a time until you reach a smooth-but-not-runny consistency. We’re aiming for pipeable filling, not potato soup.
🍴 Step 4: Fill ‘Em Up!
Grab a spoon or a piping bag (for bonus style points) and carefully fill each potato half with your creamy, cheesy mixture. Don’t be shy—pile it high!
Top with a sprinkle of paprika, fresh parsley, or if you’re feeling fancy, a little coconut bacon.
🎉 Step 5: Serve and Impress
You can serve these little flavor bombs chilled or at room temperature—either way, they’re going to disappear fast.
Not only are these potatoes absolutely chef’s kiss, but they also pack enough protein and fiber to keep you full long after the grill flames have died down.
So go ahead, serve these up with confidence, and prepare for everyone to ask, “Wait… this is vegan??”
You, my friend, have officially won the cookout. 🥇
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