A fun appetizer or snack idea that omits all the usual fats and oils that the typical potato skins contain. You can get creative with these and top them with all kinds of things. They take little effort and make a great addition when you need a little something fun that feels naughty but really isn’t.
If you want a little extra on these potato skins, you can use vegan cheese or vegan bacon bits, or vegan sour cream to put them over the top.
Makes 10 potato skins
5 potatoes, such as russet or yukon gold
2 T nutritional yeast
3T non-dairy milk
1 tsp dried minced onion
1/2 tsp garlic powder
¼ tsp dried basil
¼ tsp salt
Wash your potatoes and poke a few holes in each to allow steam to release. Bake at 400° for about an hour or until cook through.
When potatoes are almost done, steam the broccoli or other veggies you’d like to use.
When the potatoes are cool enough to handle, slice them in half lengthwise. Scoop out the potato leaving about a ¼” of potato around the edges. Place 1 cup of the potato filling that you scooped out into a bowl.
In the bowl with the potato filling, add non-dairy milk, nutritional yeast, minced onion, garlic powder, salt, and basil. Mix until nice and creamy. Add more milk if needed.
Spread some of the filling mixture back into each potato skin and top with broccoli or other veggies.
Bake for 15-20 minutes or until the outer edge of skins are crispy.
Top with some homemade plant-based cheese sauce, black pepper, and sliced scallions.