Whenever I say the word, potato, I want to say it with an Irish accent. I seriously have no clue why! Haha. As I sat down to write this, that’s what came to mind and I just thought it wouldn’t be fair if I didn’t share that.
Anyways, back to potato skins… I don’t know about you, but potatoes are so my weakness. I don’t eat them all the time but I would have them at every meal if I could. So adding some other really nice favorites like chives, creamy cheese and sour cream, and something crispy crunchy on top, such as fakin bac’n or chirizo, really does it up for me. Normally, all the toppings aren’t dairy free and are loaded with an unhealthy amount of cholesterol, fat, and salt. In this recipe you are free and clear of allllll that shiz!!
Ok, so making this for your non vegan friends is a win! It was the first thing off the super bowl table when I brought it this year. Later when I was telling someone about the potato skins being vegan they toldnme to stop and ask me to repeat myself! Ok, enough bragging, I just really want you to know you’re in for a treat! It takes some labor but well worth it peeps.
Stephie, The Superfood Goddess
Twice baked potatoes bites
10-20 Golden potatoes
Coconut spray oil (to spray potatoes with)
1 Tablespoons Pink Himalayan salt (to sprinkle over potatoes before wrapping in foil)
4 Tablespoons Vegan Butter (melted)
1/4 Cup finely minced chives (to mix in mixture)
1 tsp pink Himalayan salt
1 tsp Garlic powder
1 tsp Black pepper
Sour cream (tofutti)
1/2 package Soyrizo OR fackin’ bac’n (just a sprinkle on top)- If using soyrizo, cook half the package in a small pan, on medium heat, for 10 minutes until slightly dry and browned.
-1. Preheat over to 400. Wash and Scrub potatoes well. Pat dry and prick the potatoes at least 6 times with a fork.
-2. Spray each potato with the oil and sprinkle with a little salt and then wrap in a small piece of foil individually.
-3. Bake potatoes in the preheated oven for an hour or until tender. Take potatoes out and let them cool for 15 minutes before removing the foil.
-6. Remove foil after fifteen minutes and cut in half lengthwise. Then scrape the insides of the potatoes leaving a 1/4-1/2 inch shell. Sometimes I will use a small sharp knife to insert into the potato and give myself a guideline of where I’m scooping. Be careful to not go too far and break the shell.
-7. Scoop the potato pulp/insides into a mixing bowl. Once you’ve scooped all the potato pulp out, begin to mix using a masher, or an electric mixer on low, or a fork. Slowly adding melted butter, salt, garlic power, black pepper, and minced chives. Mash until they look and taste like fluffy mashed potatoes. If they seem too dry feel free to use 1-2 tablespoons of non dairy milk to moisten the mixture.
-8. Scoop mashed potato mixture back into the shells and place in a backing dish or pan and cook uncovered at 400 degrees for about 20 minutes. You can broil then for the last 5 minutes if you’d like to add a little crispiness.
-9. Take the cooked potatoes out and let them sit for 5-10 minutes before putting you topping on them. You can add the sour cream, soyrizo, and chives on top. If you’re feeling extra cheesey, take the potatoes out five minutes early, grab some Daiya cheese shreds and sprinkle on top of the potatoes. Then place them back in the oven to finish cooking 5 more minutes.
*** if you would like to make these a day early you can! After you have scooped the mashed potato mixture back into the shells, you can put them in an airtight container for 24 hours before reheating them at 400 for 20 minutes. Then follow the rest of the directions for topping.
Eat Well. Feel Well,