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Welcome!

Welcome to OKCVeggie.com. I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.

Enjoy!

Recipe: Twice Baked Potato Bites

Recipe: Twice Baked Potato Bites

The best part about hosting a party, in my humble opinion, is the food. Parties are excuses to try new recipes and eat decadent dishes that you might not normally delve into. The process may not be healthy, but it’s the American way, after all.

Do a bit of Googling, and you’ll quickly find out that chicken wings, pizza, chips and guacamole are the most popular Super Bowl foods. Pinterest basically loses its shit during food-based holidays (yes, I consider the Super Bowl to be a food holiday first and foremost), as you can see here. It’s like another chance at Thanksgiving but with a great variety of options.

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Enter in something that essentially everybody loves—baked potatoes. These cute little mini taters happen to be twice baked and are elevated a bit with the addition of truffle oil. They’re a bit fiddly to prepare, to be honest, but the ingredients are simple and the results are worth the preparation. The butter, milk, cheese and sour cream could easily be subbed for vegan versions, too. Prepare to score a touchdown with this delicious, bite-sized take on a true American classic!

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INGREDIENTS

  • About 2 lbs. small potatoes

  • 1/8 t. truffle oil

  • 2 T. sour cream

  • 2 T. melted butter

  • 1 T. finely chopped green onions

  • 2 T. 2% milk

  • 1/4 c. shredded sharp cheddar cheese

  • 2 t. garlic powder

  • Salt & pepper, to taste

  • Additional cheese, green onions & sour cream to garnish

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STEPS

1) Preheat the oven to 425 degrees. Rinse and clean the potatoes, then place on a foil-lined baking sheet and season with salt and pepper. Roast for 40 minutes or until they’re easily pierced with a fork.

2) Allow the potatoes to cool enough so that you’re able to handle them easily. You can either cut the tops off of the potatoes so that they sit upright, or you can cut the sides off so they look more like traditional potato skins. Either way, use a melon baller or other small scoop (I used a 1/4 teaspoon) to hollow out the potatoes. Scoop the inside of the potatoes into a large microwaveable bowl and place the potato shells back onto the foil-lined baking sheet.

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3) Melt the butter and pour into the bowl with the potato “guts.” Add the truffle oil, sour cream, finely chopped green onions, cheese, milk and garlic powder and stir well to combine. Season with salt & pepper. If necessary, use a fork to mash up the potatoes more. You want the potatoes to be creamy and pliable, but be careful not to overwork them or they’ll turn glooey.

4) Use a spatula to scoop the potato mixture into a large plastic bag. Cut a bit off one of the corner of the plastic bag and pipe the potato mixture into each potato shell; you’ll want to overfill them just slightly. Top with additional cheese and bake for 10-12 minutes or until the potatoes are warmed through and the cheese is melted. Top with additional finely chopped green onions and serve with sour cream.

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