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Super Stuffed Potato Skins!

What you need: 

2 red skinned potatoes (about the size of a fist)
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons nutritional yeast
1 teaspoon mustard
1 teaspoon sriracha
1/4 cup onion, chopped
16 smoked almonds, divided (or just use vegan bacon bits)
3 slices vegan cheese, rolled up and shredded (I like to use Tofutti 2 yellow and 1 white)
2 green onions, sliced into rings

What you do: 

1. Poke holes all over the potatoes and microwave for about 5 minutes, or until they are done. Let them cool slightly. Slice in 1/2 along the long axis and scoop out the flesh, leaving about 1/4" potato attached to the skin. Preheat oven to 400 degrees F.
2. Take the scooped out potato flesh and mix it with the oil, salt, nutritional yeast, mustard and sriracha. It should be a lovely shade of orange (like cheese!). After it is mixed uniformly, mix in the chopped onions. Place 4 smoke flavored almonds in the bottom of each potato skin.
3. Place a few shreds cheese on top of the almonds in each potato skin. Top that with your mixed up orange potato/onion filling. Using your fingers, gently smooth the filling on top so it is rounded and not falling of the sides.
4. Place the remaining shredded cheese on top of the potato/onion filling. Bake in an oven or toaster oven for about 15 minutes, or until the cheese on top has melted and started to turn brown just a little.
5. You can help it out if you are impatient by using the broiler for the last few minutes. Place super stuffed potato skins on a plate and top with green onions.
Serve with vegan sour cream or eat as is! Enjoy!
Source of recipe: I made this up, and it is delicious!

Preparation Time: 
10 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I have made these regularly since discovering this recipe many years ago!  These are soooo good.  These are like twice-baked potatos, but still remind me of the cheesy "potato skins" appetizer from Chili's.  (Or Applebee's....I can't remember.)  Anyway, a good variation is to use a few chopped sundried tomatos in the bottom as "bacon" instead of the smoked almonds.  I love them that way.  YUM!  I will always make these potatoes, for as long as I live.

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I have made these regularly since discovering this recipe many years ago!  These are soooo good.  These are like twice-baked potatos, but still remind me of the cheesy "potato skins" appetizer from Chili's.  (Or Applebee's....I can't remember.)  Anyway, a good variation is to use a few chopped sundried tomatos in the bottom as "bacon" instead of the smoked almonds.  I love them that way.  YUM!  I will always make these potatoes, for as long as I live.

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I have made these regularly since discovering this recipe many years ago!  These are soooo good.  These are like twice-baked potatos, but still remind me of the cheesy "potato skins" appetizer from Chili's.  (Or Applebee's....I can't remember.)  Anyway, a good variation is to use a few chopped sundried tomatos in the bottom as "bacon" instead of the smoked almonds.  I love them that way.  YUM!  I will always make these potatoes, for as long as I live.

0 likes

I have made these regularly since discovering this recipe many years ago!  These are soooo good.  These are like twice-baked potatos, but still remind me of the cheesy "potato skins" appetizer from Chili's.  (Or Applebee's....I can't remember.)  Anyway, a good variation is to use a few chopped sundried tomatos in the bottom as "bacon" instead of the smoked almonds.  I love them that way.  YUM!  I will always make these potatoes, for as long as I live.

0 likes

I have made these regularly since discovering this recipe many years ago!  These are soooo good.  These are like twice-baked potatos, but still remind me of the cheesy "potato skins" appetizer from Chili's.  (Or Applebee's....I can't remember.)  Anyway, a good variation is to use a few chopped sundried tomatos in the bottom as "bacon" instead of the smoked almonds.  I love them that way.  YUM!  I will always make these potatoes, for as long as I live.

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Thanks for this awesome recipes..It is really testy and yummy..I will definitely try it..at home...

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These are AMAZING! I didn't have sriracha, or onions, but they still turned out phenomenal! All of my non-vegan friends and family love them! :)

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This was one of the best things I'd eaten in a while.  I tripled the recipe with the potatoes and was a little loose with the other ingredients - I substituted Trader Joe's chipotle mustard and Follow Your Heart cheese and it was fantastic.  I had the potatoes with a vegan cashew sour cream with dill and it went perfectly with it.  The potato filling also works well to stuff peppers.  I used the leftover potato filling to stuff a red bell pepper - delicious. 

I think this recipe will be in frequent rotation in my kitchen!

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awesome.. i'm glad everyone likes them so much :)

i really want to try these out with some teese, cuz i love it on all the pizzas i've got it on.. and maybe if i could get ahold of some daiyo.. but the tofutti cheese works just fine for me hehe..

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these were AWESOME! i didnt have any green onions but they would be really good with. this is definately becoming a stable. i like them so much i'm making them for my mom and her man today! Thanks for sharing!

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