It was love at first bite! I like to put a little scoop of mashed potato filling in my potato skin boats, but if you want to fill them then go ahead and mash up all the potatoes (increasing the sour cream and plant milk as necessary to make for creamy taters). Combine all ingredients into a food processor and pulse until combined and smooth texture. While the potatoes bake, take 1 1/2 cups of the scooped out baked potato and mash with the 1/2 cup sour cream and plant milk until creamy. They're naturally gluten free and even better than their dairy laden counterpart! You’ll also ideally buy organic because ya know, potatoes grow in the dirt and we are eating the skins! They even make an acceptable dinner for two, if you’re feeling a bit potatoey. Bake the potatoes at 400° for 30 minutes to 1 hour or until soft inside. Combine the mixture and … You’ll only need potatoes, avocados, and limes as the main ingredients! Or even as a starter to eat with your hands while waiting for the corn on the cob to carameli… Once the skins are baked crisp, remove them from the oven and pile the potato cheese filling on top. Oil the skins again, particularly brushing some olive oil on the insides, but if you want to hit the outer skins a second time I won’t stop you! Slice each potato in half lengthwise. This site uses Akismet to reduce spam. ✨ an easy favorite t, take a break from cookie baking to make these CHOC, Holiday Drinks: Peppermint Mocha, London Fog Tea Latte & Salted Cashew Hot Chocolate. Hi I'm Eva, the face behind The Curious Chickpea. Pierce the potatoes a couple of times with a fork or small knife, and then rub them with some olive oil, salt, and pepper. I have better luck finding small ones in those prepackaged 5-pound bags. Place potatoes skin … Bake them for about 10 minutes, … Add … (Reserve the pulp for another use.) I took my childhood obsession of potato skins and turned it into a vegan appetizer that is perfect for a little something delicious before a meal or a Sunday game day. Bake them for about 10 minutes, or until they are browning in spots and turning crispy. We want a rich potato filling this time so mix a cup of the potato flesh we’ve scooped out with vegan sour cream, a splash of plant milk, and salt and pepper. Exact baking time will depend on the size of your potatoes. And topped with chives and [vegan] sour cream. Will definitely be making again, thank you!! Leftover … Then a couple of months ago on a family trip to Ireland, we enjoyed some vegan potato skins at this pub in a small village. I spied the potato skins on the menu and immediately knew they’d be the type of thing I’d love to eat, and was quite put out when my boyfriend informed me they’d likely not be vegetarian (who would dare add meat to perfectly good cheesy potatoes!). Top with the sautéed tempeh bacon. Spray or brush the potato skins with avocado or olive oil. This is one of the simplest recipes ever. When choosing them out at the store, make an attempt to buy petite ones, the smaller the better for potato skins! Drizzle with oil and season with salt and pepper. Brush the potatoes with olive oil and add salt and pepper to taste. I made these for the super bowl and they were a HUGE hit. Fill your potato skins: sprinkle with vegan cheddar (more or less to taste), top with some of the mashed potatoes, and finish with more cheddar shreds. Wouldn’t these potato skins be a perfect side for some chunky veggie burgers? Drizzle with Creamy Vegan Cheese sauce, then top with more smoked paprika, chives, … They make for perfect appetizers, game day food, snacks for friends or kids. Now bake them one last time until the cheese has melted. Enjoy crispy potato skins … Carefully scoop out and reserve most of the potato flesh, leaving a thin layer of potato flesh with the skin to help retain the potato’s shape. Scoop out pulp, leaving a 1/4-inch shell. And please share your photos with me on Instagram, tag @thecuriouschickpea and #thecuriouschickpea. These crispy vegan baked potato skins are the perfect easy appetizer! Fill each potato skin with about 2 to 3 tablespoons of the vegan cheese sauce (or until mostly filled – will depend on potato size again). Try crumbling up my tempeh bacon to keep it gluten free! Place potato skins on a greased baking sheet. Fill potato skins with mashed potato mixture. them with a fork 2-3 times. Air fry until edges start to crisp, about 5 minutes. Drain tofu and squeeze excess water out on paper towels. feeling cozy? Your email address will not be published. In a bowl, whisk together the tamari, ACV, liquid smoke. Potato Skins are everyone’s favorite appetizer / bar food. Add the tempeh bits, reserving the marinade in the bowl. Just keep in mind potato skins are typically drowning in the cheese! Posted on Published: October 16, 2019 Categories Appetizers, Gluten Free, Side Dish, Snack. Cut potatoes in half lengthwise, and then in half. When they did eventually creep into my life a decade or so later, I had gone from vegetarian to vegan and made them in my own kitchen. Then sprinkle some salt and pepper on the inside. Place potato skins on the baking try again and bake on for 15 more minutes. https://www.brandnewvegan.com/recipes/loaded-mexican-potato-skins I love to cook and bake and want to share that passion with you. 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. Nutrition is calculated automatically so should be used as an estimate. Scoop out the inside, placing it in a separate bowl, leaving a thin layer on the potato skin (see Notes). Bake them for about 20 minutes, then turn the oven up to 250° C / 480° F and move the tray with potatoes up one … So easy! Wash and scrub your potatoes and pat them dry. Add toppings like green onions or vegan pepperoni. Preheat the oven to 400ºF. In a medium bowl, whisk together the soy … Buy a big bag of young potatoes and try to find some avocados on sale. Bake under the broiler for 5 minutes … Gluten … Alas, there would be no potato skins for me, not then and not for years after. Making them from scratch is definitely a labor of love but I promise you they are so delicious that all the effort will be rewarded. … By Chef Sara. You can store leftovers (if there are any) in the refrigerator for up to 4 days. Potato skins are a classic game-day snack you'll probably find at your local sports bar. Use a melon baller or measuring spoon to scoop out about 1 teaspoon of flesh from each potato half, leaving a rim with a thickness of about 1/4-inch. We bake them at a higher temperature this time so that the skins get crispier faster than they dry out, and once they’ve gotten golden in spots (not too crisp because we’re not done baking) take them out of the oven again to fill them up. Once the potatoes are out of the oven and cooled for about 5 minutes (or cool enough to handle), cut each potato open lengthwise. They were so cozy and delicious on a drizzly and dreary day, it had my family battling over who got to eat how much (my dad won, and then we ordered a second round ?). Bake the potatoes for about 1 hour (depends on size of potato), or until the potatoes are very tender. Let them cool down for about 15 minutes, or until they’re cool enough to handle, and then cut them in half and scoop out the insides with a spoon, leaving a thin layer of potato behind with the skins. This recipe for Fully Loaded Vegan Potato Skins features homemade coconut bacon, shredded vegan cheese, and dairy-free sour cream, served up in a delicious baked potato shell. In this fun snack recipe, potato shells are fried until crisp, then filled up with scallions, sour cream, cheese, and vegetarian bacon bits. Absolutely delicious!! If you want it cheesier add more shreds, or if you like just a hint of cheese go lighter. Bake the potatoes at 400° for 30 … Vegan Coconut Bacon. Return the hollow potato skins to the oven for 10 to 15 minutes, until crisp and golden. Once marinated, heat about 2 tablespoons avocado oil in a medium-sized skillet over medium heat. www.coconutandberries.com/2015/05/15/mini-vegan-pizza-potato-skins Make the potato skins: Preheat oven to 400ºF. Pierce all over with a fork and sprinkle on some salt and pepper. The secret sauce to making these potato skins vegan is Core & Rind’s Cashew Cheese sauce and my homemade vegan sour cream! 50 Must-Have Vegan Super Bowl Recipes – Natural Diets That Help Lose Weight, 50 Must-Have Vegan Super Bowl Recipes - Not For Meat Eaters, 50 Must-Have Vegan Superbowl Recipes | Vegan News. Cut the potatoes length-wise and scoop out the insides (leaving just enough for the skins … Arrange the skins on the prepared baking sheet. Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or … My favorite animal is the tiger, but I'd rather hug a chicken. I love seeing your recreations! I know, it’s a lot of in and out of the oven, but you know what they say–the third time’s the charm! All the delicious flavor, but baked, and of course cruelty and cholesterol free! Remove from oven, garnish with chives or green onions, and serve hot. Rub the potatoes with avocado oil and sprinkle with salt if desired. Piled high with fluffy creamy potato mash. Vegan Baked Potato Skins A delicious, vegan version of your favorite appetizer! I love the tip you gave about buy the potatoes in the bag because they were the perfect size! Place potatoes directly on middle oven rack and bake until skins are crisp and a knife or fork … Serve these Baked Potato Skins at your Superbowl party or any gathering to impress all your guests. To make the filling, in a medium bowl, combine 2 cups of potato flesh, black beans, corn, cumin, garlic powder, chipotle powder, ¼ teaspoon of salt, and 1 tablespoon lemon juice. « Gluten-Free Vegan Pizza with Mushrooms & Onions, 20+ Easy, Gluten-Free + Vegan Recipes for Memorial Day ». Finally pat dry. Homemade vegan baked potato skins are the perfect easy appetizer that are also gluten free! Just maybe don’t call home and tell your mom about it (or add some black beans and veggies before calling at least)! 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