Vegan Loaded Potato Skins Recipes

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.

BEST VEGAN POTATO: FULLY LOADED

Steps:

• Preheat oven to 400°F and bake whole small potatoes until tender, approximately 30 minutes, depending on the size of little potatoes.
• Remove potatoes from oven and allow to cool. Slice potatoes in half, scoop out pulp leaving 1/4" in the shell. Place pulp in a medium bowl.
• Add plant-based 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.
• Place back into the oven at 350 degrees for approximately 10 minutes to heat up and serve warm.
• Drain tofu and squeeze excess water out on paper towels. Blend all ingredients in a blender. Leftover mayo can be used on sandwiches, wraps, and in other sauces. Store in the refrigerator for up to 2 weeks.
• In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the 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 the 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 for up to 2 weeks.

TWO-BITE VEGAN BAKED POTATOES

Steps:

• Preheat oven to 400F.
• Prick each potato with a fork 2-3 times. (Don't worry about washing these guys, it's already been done for you!)
• Microwave on HIGH for 5 minutes.
• Toss the hot potatoes in olive oil, garlic powder, salt, and pepper. Bake for 8 minutes before flipping and then bake for an addition 5- 10 minutes. Poke them with a knife to check if they're tender.
• Once they're cooked, let them sit for 5-10 minutes until they're just cool enough to handle. Deeply score each potato both lengthwise and width wise.
• Using your index fingers and thumbs, gently pinch and push the corners of each potato inwards to mash and fluff the cooked centers out of the potato. (Refer to the 4th set of pictures for a visual reference)
• Drop a pat of vegan butter into the center of each potato followed by a big pinch of vegan cheese.
• Place under the broiler just long enough for the cheese to melt and bubble.

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 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.

VEGAN LOADED POTATO SKINS

Steps:

• Pierce potatoes with a fork or sharp knife. Place them on a baking tray and bake at 200°C/400°F for 40-50 minutes or until tender. Then cool until they are easy enough to handle.
• Halve potatoes, then cut out a circle of each potato, leaving about 0.5 cm/0.25 inch of potato on the skin. Place potato skins on the baking try again and bake on for 15 more minutes.
• Meanwhile mash together in bowl scooped potatoes, crushed garlic, milk, mustard and nutritional yeast, if using. Add rinsed and drained chickpeas, and coarsely mash them too.
• Cut shallot, sun-dried tomatoes and spring onion into smaller pieces and add them to potato mixture with capers. Mix well and season with salt and pepper.
• Evenly fill each potato skin with the mixture and bake for another 10-20 minutes or until golden.
• For the tahini sauce whisk together tahini, lime juice and about 1/4 cup of water.
• Serve potatoes warm or room temperature topped with tahini sauce, chopped chives and spring onion. Enjoy!