Cooking With Que
Mini Stacked Potatoes

Mini Stacked Potatoes

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Who doesn’t like potatoes? Who doesn’t like cheesy potatoes????

I’m just saying!!

I wanted to make some appetizers that were different from the average wings, chips blah blah blah!!! I also wanted to make them Vegan, but I didn’t want to tell them!!!

So I put everything that I love in these potatoes and they turned out AMAZING!!!!!!

check out the recipe!

until next time… may your tastebuds be forever satisfied 🙂

Que 🙂

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Ingredients

  • Fingerling Potatoes 1 package (update, or redskins we become super greedy and wanted big potatoes, because it was soo good)
  • Himalayan Sea Salt
  • Canadian Steak Seasoning
  • Garlic 6 cloves, (i love garlic, use more or less, its your tastebuds)
  • Olive Oil
  • Parmesan Cheese (vegan)
  • Fresh Parsley (small bundle)
  • Cheese (vegan, Daiya)
  • Olive Oil Spray
  • 1 Vegan Sour Cream
  • 1 Vegan Cream Cheese (half container)
  • 1 Ranch packet (vegan, no dairy - read the label)
  • 1 Lemon

Instructions

  1. Slice the Fingerlings nice and thin (update or redskins)
  2. Add Olive Oil, enough for the seasonings to stick
  3. Add Himalayan Sea Salt, a teaspoon, or to taste
  4. Add Canadian Steak Seasoning, a teaspoon
  5. Mince your garlic cloves, the more the merrier!
  6. Chop your bundle of fresh parsley and add it in.
  7. Add in 1/3 cup of vegan parmesean
  8. Mix it all together! Go ahead... Get your hands Dirty!!!
  9. Stack your Potatoes, use a cookie sheet! Stack them as high as you want top with daiya cheese
  10. Bake for like 15 - 20 mins, depending on your stove
  11. For the Topping - Combine Vegan Sour Cream, half a container of Vegan Cream Cheese and the Vegan Ranch packet together, stir/blend/mix whatever works!
  12. Squeeze a half a lemon into this mixture
  13. Once the stacked potatoes are done, top with the creamy ranch topping and prepare for your tastebuds to be satisfied!!
  • Ready in : 45 Minutes

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