These plant-based double-stuffed buffalo ranch Little Potatoes are spicy, tangy, creamy, and downright delicious. They’re perfect for summer get-togethers like barbecues and potlucks. They can either be grilled or baked, and can easily be prepared ahead of time and cooked to serve later.

To prepare in advance: You can prepare both ranch dressing ahead of time, or use your favorite store-bought brand.  You can also prepare the potatoes all the way through step 9, and then refrigerate or freeze until needed. Finish them on the grill or in the oven when ready to serve.

To make them gluten-free: Be sure to choose a gluten-free soy sauce for the buffalo sauce recipe. If using store-bought sauces, check to make sure they’re gluten free.

Omitting dairy-free cheese shreds: You can substitute the vegan cheese shreds with 1 1/2 tablespoon of nutritional yeast.

Reheating: Reheat in the oven or on the grill for best results. The potatoes need approximately 15 to 20 minutes at 400 °F to reheat from cold (add about five minutes if reheating them frozen). You can also reheat the potatoes in the microwave but they will lose their crispness. Microwave on high for 2 to 3 minutes if reheating from cold.

To make them less spicy: The potatoes have a sharp bite to them but they aren’t crazy spicy. To make them less spicy, decrease the buffalo sauce and increase the vegan ranch dressing.

Prep
30 mins
Cook
70 mins
Serves
4
Ingredients
7

Equipment

  • aluminum foil
  • baking sheet
  • potato masher

Ingredients

  • 3/4 lb Little Potatoes
  • To drizzle olive oil
  • (to taste) salt
  • (to taste) pepper
  • 2 Tbsp vegan buffalo sauce
  • 2 Tbsp vegan ranch dressing, plus extra for dipping
  • 2 Tbsp vegan cheese shreds or nutritional yeast

Instructions

  • Step 1

    Preheat oven or grill to 400 °F.

  • Step 2

    On a large piece of aluminum foil, drizzle Little potatoes with olive oil and season with salt and pepper. Fold the aluminum foil around the Little Potatoes to make a sealed foil pack.

  • Step 3

    Bake or grill for 30 minutes, until the largest Creamer potato is just tender when pierced with a fork.

  • Set potatoes aside until cool enough to handle.

    Cut potatoes in half lengthwise and scoop the flesh from the skins. Set flesh aside in a large bowl. Set potato skins aside on a baking sheet or piece of aluminum foil.

  • Step 5

    Season the insides of the scooped skins with salt and pepper. Bake or grill the skins for 10 minutes.

  • Step 6

    Mash the potato flesh with vegan buffalo sauce, vegan ranch dressing, vegan cheese shreds, and black pepper (to taste.) Mash well, ensuring there are no lumps. Scoop the buffalo ranch mashed potatoes back into the skins.

  • Step 7

    Bake or grill for 15 to 20 minutes, until they’re bubbling and the filling begins to crisp up a little bit.

  • Step 8

    Serve with extra vegan ranch dressing for dipping (optional).