ABOUT THE FLAVOR ORIGIN
Crafted with creamy Chao shreds, crumbled Italian sausage, peppers, and onions, these cheesy loaded potato bites are filled to the brim with bold flavor. Serve them as an appetizer to satisfy all appetites.
24 small red potatoes
1 tbsp safflower oil
1 tsp sea salt
2 tbsp plant-based butter
2 tbsp red pepper, minced
2 tbsp green pepper, minced
2 tbsp yellow onion, minced
2 Field Roast Italian Garlic & Fennel Plant-Based Sausages, crumbled
¼ cup plant-based sour cream
7 oz Creamy Original Chao Shreds
¼ cup green onion, sliced
Preheat oven to 425 degrees.
Place potatoes in a baking dish, with oil, and salt. Toss to coat and roast in oven until tender, about 25 minutes. Remove from oven and cool.
In a skillet over medium heat add the plant-based butter, peppers, onion, and Italian sausage. Cook for 5-7 minutes stirring frequently until onions are translucent. Remove from heat.
Slice potatoes in half, and with a small spoon, scoop out about half of each potato, and reserve, leaving a depression that can be stuffed.
In a mixing bowl combine the sausage, peppers and onion with half the potato insides that were scooped out, the sour cream, and half the chao shreds. Stir to combine. Stuff this mixture into the potatoes, mounding them up on top. Place on a baking sheet and top with remaining Chao. Bake in oven for 10 minutes. Remove and garnish with green onions.