This post is less a strict recipe and more an idea you can adapt freely. Think of it as inspiration rather than a set of rules. I’m hosting a small Super Bowl gathering with a few friends, and the best part is that my daughter Emma will be visiting from Dallas—I’m so excited to have her here!
For the game day menu I’m keeping things simple and relaxed: vegan chili, chickpea or chipotle cauliflower tacos, and maybe slow-cooker chicken tacos. I’ll add mini carrot dogs in a blanket, plenty of guacamole and salsa, vegan queso, a chopped salad bar, and frozen chocolate-covered bananas for dessert. It’s expected to be about 80 degrees here on Super Bowl Sunday, so I may also make ice cream sandwiches using a vegan chocolate chip cookie I teach in my Plant-based 2.0 course.
I used baby Yukon Gold potatoes that were small enough to be one or two bites. I intentionally didn’t include strict measurements for fillings because you only need a teaspoon of this and a teaspoon of that. The goal is speed and ease—don’t overthink it. These mini taco-stuffed potatoes are forgiving and perfect for a casual party.
My favorite fillings mirror typical taco toppings: guacamole, pico de gallo, and vegan queso. You can also go savory with BBQ pulled pork or slow-cooker pulled chicken paired with coleslaw and diced pickles. The key is to use small amounts so these remain easy-to-eat finger foods—think of them as tiny tacos. Avoid overstuffing; like sushi or small burritos, balance matters.
Choose filling textures that stay put: shredded chicken holds together better than ground meat, and refried beans work better than loose beans. Prepare your toppings and fillings a day in advance when possible, and reheat any components that should be warm. Doing this ahead of time makes assembly fast and stress-free on game day.
Game days are one of the biggest eating occasions in the U.S., second only to Thanksgiving, so having a variety of small bites keeps guests happy. I hope the game is entertaining and that you enjoy these simple ideas. If you try any of these recipes, tag me @pamelasalzman #pamelasalzman so I can see your creations—it truly makes my day to see what you make!
Mini Taco Stuffed Potatoes
Ingredients
- Whole baby potatoes — scrubbed clean; the smaller the better (Yukon Gold recommended)
- Unrefined olive oil or avocado oil
- Sea salt
- Filling ideas — shredded chicken, refried beans, pico de gallo, vegan queso, guacamole or avocado salsa, pickled onions
- Topping — crushed tortilla chips, if desired
Instructions
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Preheat the oven to 400°F (200°C).
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Line a large sheet pan with unbleached parchment paper.
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In a large bowl, toss the potatoes with just enough oil to coat. Arrange them on the sheet pan in a single layer and season lightly with sea salt. Roast for 20–40 minutes, depending on potato size, until tender and easily pierced with a paring knife.
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Make a lengthwise slit in the center of each potato without cutting all the way through. Gently open each potato so there’s a small cavity for filling. Add the heartiest components first—protein or refried beans—then top with condiments like pico, guacamole, and queso. Finish with a sprinkle of crushed tortilla chips if desired. Serve warm and enjoy.
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