Recipe from Lunch Box Bunch.
Vegan Potato Skins
makes 8 skins
4 medium russet potatoes
cheezy mash filling:
1 1/2 – 2 cups scooped baked potato flesh
3-4 Tbsp nutritionl yeast (optional, but adds the “cheezy” part)
1-2 Tbsp vegan buttery spread (Earth Balance) – melted
1 1/2 Tbsp vegan sour cream
splash of almond or soy milk (unsweetened or plain)
dash of cayenne for heat (optional)
3 Tbsp vegan buttery spread (Earth Balance) – melted
8 Tbsp vegan cheese shreds (Daiya Pepperjack used)
8 Tbsp vegan sour cream (or less if desired – add to taste)
2 green onions, chopped
1 Tbsp chopped chives
1/4 cup tempeh bacon bits (use store bought or THIS recipe)
1/4 cup red onion, finely chopped
herbs or micro greens on top (optional)
1/2 jalapeno, sliced into rings
shaved or roasted mushrooms
diced bell pepper
guacamole <——– need to try this next time!!
**Filling: Option Two – spicy fiesta salsa mash – pairs great with a guacamole accent:
1 1/2 cups scooped potato flesh
1 Tbsp vegan sour cream
2 tsp vegan buttery spread
1/4 cup spicy salsa
nutritional yeast to taste
1. Preheat oven to 400 degrees.
2. Wash and scrub your potatoes so that any dirt or brown residue is removed. Dry potatoes and pierce a few times with a fork.
3. Place potatoes in oven, directly on the rack is fine, and bake for about 30 minutes or until baked through the center. This will vary depending on the size of your potatoes.
4. Remove the potatoes from the oven – the skin should be nice and crispy. Slice into long halves. Scoop out about 3/4 of the potato flesh using a spoon. Place all flesh in a small bowl and set scooped skins aside.
5. Melt your 3 tablespoons of vegan butter in a small shallow bowl.
6. Line a baking sheet with foil.
7. Dip your scooped skins in the melted vegan butter. Dip so both sides get shiny coated in vegan buttery residue. Also drizzle about 1/8 tsp of the vegan butter inside each scooped skin. Repeat until the butter has been used up and all the skins are coated in shiny melted Earth Balance. (Tip: you can use less melted vegan butter in this step if you want to cut back on a few calories. You coudl also substitute with EVOO + a pinch of salt if needed.)
8. Place all the skins on your baking sheet and sprinkle with a bit of fine black pepper. Place in oven on top rack and broil for 2-3 minutes or until the edges begin to brown and become very crispy. Then pull out the rack and flip each skin over so that the round bottom faces up. Place skins back in oven and broil for another 2-3 minutes or until the skins brown. (Use less or more broil time if needed!) Set baking sheet aside.
9. Add all the cheezy mash ingredients to the scooped potato flesh bowl. Mash and fold until rich, thick and creamy. Add the splash of non-dairy milk to help loosen the mash. (You could also do the salsa mash filling version above)
10. Next, fill the potato skins with the mash. About 2 Tbsp per skin.
11. Add the cheese shreds and place the filled and cheesed-up skins back in the oven. Broil for 2-4 minutes or until the cheese melts and starts to bubble.
12. During all these broiling sessions, you can be prepping your veggies and sauteing your tempeh bacon bits. Arrange all these topping on a platter for easy potato skin “decorating.”
13. Top those skins! Add a dollop of chilled vegan sour cream, and as many toppings as you’d like. Serve right away so you get that cold meets hot taste sensation. Enjoy!!