Red Potato Ranch Bites with Coconut Bacon

Pop up recipe alert! This is the second game-day appetizer recipe I’ll be sharing this week, one more coming on Friday! This week will be a little busy with the posts. Should have planned it out better, but here we are!

This recipe uses my Yogurt Ranch recipe so check it out!

NOTE: I wanted to mention for this recipe, if you choose to make the Yogurt Ranch recipe, omit the 1/3 cup milk to keep it thick at first. More in the instructions below.

Fun Fact! Coconut is 90% saturated fat. For this recipe, I’m using “coconut bacon” as the bacon bits for a vegetarian version, (which it’s my favorite so far for vegetarian bacon… I mean it’s 90% saturated fat… it’s good.) but feel free to use bacon bacon. Using either actual bacon or the coconut bacon, it’s the main source of fat in this recipe, so the macros are more evening distributed. So use the coconut bacon, or use actual bacon. Up to you. But I would say to try the coconut bacon if you haven’t. At least just to try it and then munch on… okay! Moving on to the recipe!

Red Potato Ranch Bites with Coconut Bacon


  • 6 medium red potatoes, about 1 lb
  • Yogurt Ranch Recipe, omitting 1/3 cup milk of choice. You can add in later to thin out the recipe to drizzle.
  • 1-2 tbsp butter or mayo, if desired
  • 1 cup coconut chips
  • 3 Tbsp soy sauce, if you are allergic, there are soy-free soy sauce recipes you can look up
  • dash of liquid smoke, I use Colgin brand since it doesn’t have a long list of ingredients
  • chives to top


1. Take the red potatoes, clean them, poke a few times on both sides with a fork. Put in microwave safe dish with about an inch of water in the bottom of the pan. Cover with kitchen towel and microwave for 5 minutes. Check, if they are larger, you will need to flip the potatoes with tongs and microwave another 5 minutes until fork tender.
2. Pre-heat oven to 375. After taking potatoes out of micro, cool them on cutting board for about 10-15 minutes.
3. Meanwhile, make your coconut bacon and yogurt ranch if you have not already. Remember to omit the 1/3 cup milk of choice when making the yogurt ranch.
4. COCONUT BACON: Heat small skillet to medium low. Add in 1 cup coconut chips, soy sauce, and liquid smoke. Toss around for about 10-15 minutes until brown and crisp. Once the chips start to brown and become crisp it doesn’t take long, so keep tossing to ensure all chips are toasted and browned but not burned. Take off of heat and pour the bacon chips into a bowl.
5. Put together your potatoes. Slice potatoes in half. With spoon, take out the insides, leaving enough on the sides to support the potato. Put insides in mixing bowl.
6. Add in 1/2 cup to 1 cup of yogurt ranch. Depends on how creamy you want the insides and how much potato you are working with. Start with 1/2 cup and add more if needed.
7. Taste. If you feel something is missing, add in 1-2 tbsp of butter, vegan butter, or mayo/vegan mayo and taste test again.
8. Refill potatoes and put on cooking sheet.
9. Bake in oven for 20 minutes until tops start to brown slightly. Take out of oven.
10. Top with coconut bacon or actual bacon and chives.
11. You can thin out the yogurt ranch dressing to drizzle on top or keep on side for people to use to dip into.


Author: Amanda Arroyo

My name is Amanda Arroyo. I am a Nutrition and Wellness Consultant, certified by AFPA. I am here for you to be your support, accountability and guide to help you find your own personal healthy, or how I like to say you own "Different Beet".

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