APPETIZERS INCLUDING POTATOES - RECIPES

Preheat oven to 375 degrees F.

Bake potatoes approximately 50 minutes, or until tender. Remove from oven and let cool.

Cut each potato in half. With a spoon, scoop out potato pulp leaving 1/4-inch of potato in each half. Cut each half in half again to form quarters. Season with salt and pepper.

Bake potato quarters for 15 minutes. (This will crisp them up so that they can be picked up easily.)

Mash 1 cup potato pulp with a potato masher (save remaining pulp for a later use). Stir in the sour cream, Parmesan cheese, Mozzarella cheese, sun-dried tomatoes, green onions, and parsley. Mixture will be sticky and hold together. With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins. Sprinkle with black pepper and bake for 15 minutes. Remove from oven and serve warm.

Serving: 16 stuffed potato skins.

* 5 cups mashed potatoes
* 2 cups mushrooms, cut in small pieces
* 4 Tbs. vegan margarine
* 4 spring onions or 2 shallots, cut in small pieces
* 3/4 cup flour
* 4 egg replacement equivalents
* 4 tsp. baking powder
* 1 tsp. salt
* 1/4 tsp. pepper

1. Make the mashed potatoes, add 2 tablespoons of vegan margarine to the mashed potatoes.
2. In a frying pan, heat the other 2 tablespoons of vegan margarine, add the chopped spring onions or shallots and the cut up mushrooms. Saute and cook down the liquid.
3. Preheat the oven to 375 (F).
4. Grease the mini muffin tin.
5. Add the flour, egg substitute, mushrooms and baking powder to the mashed potatoes and mix well.
6. Spoon into the mini muffin tin.
7. These muffins do not get larger, so you can put the mixture slightly heaping over the top.
8. Bake for 40 minutes or until golden brown. Allow to cool for 5 minutes before removing from the muffin tin.

Notes:

About 10 russet potatoes will yield the 5 cups. Alternatively, if you can find vegan instant mashed potatoes, they will make the recipe quicker and easier.

Serves:
3-4 dozen mini muffins