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Savory Stuffed Red Potatoes

5 from 1 vote
Author: Holly Gray


  • 8 small red potatoes
  • 1 tablespoon vegan sour cream
  • 2 tablespoons vegan butter melted
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1 teaspoon green onion
  • 2 teaspoons vegan cheddar cheese grated
  • olive oil
  • sea salt


  • In a saucepan, cover the potatoes with water and boil until tender.  The amount of time needed here will depend on the size of your potatoes.  Mine were on the small side and I let them boil about 15 minutes.  Drain potatoes and set aside to cool.
  • Cut potatoes in half and carefully scoop out the inside, leaving a little edge all around.  Spray a little olive oil on the skin side of each potato and sprinkle with sea salt, to taste.
  • In a medium size bowl, combine the scooped out potato, sour cream, butter, seasoned salt, pepper, garlic powder, green onions, and cheese.
  • Spoon the mixture evenly back into each potato skin and top with a little extra cheese.
  • Bake approximately 10 minutes.  Sprinkle with green onions and serve warm.
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