Loaded Potato Skins Vegan Style Recipes

LOADED POTATO SKINS - VEGAN STYLE

Steps:

• Preheat oven to 400 degrees
• Wash and pierce potatoes. Bake until tender and let the potatoes cool enough to handle.
• Once the potatoes have cooled enough to handle, Cut them lengthwise and scoop out each potato leaving enough for a shell and transfer the inside of potatoes into a large mixing bowl,
• After all potatoes have been scooped out, mash inside with garlic, milk, mustard, and nutritional yeast.
• Add chickpeas and mash.
• Add the rest of the ingredients and gently mix.
• Fill the potato skins and bake for 20 to 30 minutes until golden.
• While potatoes are in the oven, in a small mixing bowl, mix together tahini, lime juice and 1/4 cup of water and set aside.
• When potatoes are done, drizzle with tahini sauce and chopped green onions and serve.

LOADED VEGAN POTATO SKINS

Steps:

• Preheat oven to 400 degrees F and bake whole small potatoes until tender, approximately 30 minutes, depending on size of little potatoes.
• Remove potatoes from oven and allow to cool. Slice potatoes in half, scoop out pulp leaving ¼-inch in shell. Place pulp in a medium bowl.
• Add dairy-free milk, low-fat mayo, salt, pepper, garlic powder, onion powder, and smoked paprika to potato in bowl and mash together using a potato masher or fork.
• Fill potato skins with mashed potato mixture.
• Drizzle with Creamy Vegan Cheese sauce, then top with more smoked paprika, chives, and cilantro.
• Drain tofu and squeeze excess water out on paper towels. Blend all ingredients in blender. Leftover mayo can be used on sandwiches, wraps, and in other sauces. Store in refrigerator for up to 2 weeks.
• In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
• When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
• Now, it's ready to use as a Loaded Potato Skins topping, nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.

LOADED BAKED POTATO SKINS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
• When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.
• Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
• Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
• Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
• Serve topped with sour cream and green onions.

LOADED POTATO SKINS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
• While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
• Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
• Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
• Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
• Sprinkle over the remaining spring onion or chives and serve hot.