Vegan Potato Skins
  • 5-6 small/medium russet potatoes
  • ⅔ container of hummus
  • ⅓ cup Daiya shredded Cheddar
  • 1 jalapeño finely diced
  • 1 green onion chopped
  • Pico de gallo
  • Olive oil
  • Salt
  1. Preheat oven to 375
  2. Bake potatoes for about one hour (until squishable).
  3. When cooled, cut the potatoes in half an scoop out most of the insides.
  4. Brush the inside and outside of the potatoes with olive oil.
  5. Sprinkle the skin with a little salt.
  6. Bake the potatoes skin side up for 8 minutes.
  7. Flip and then bake for 8-10 more minutes.
  8. While baking, mix the hummus, jalapeño, half of the green onion, and vegan cheese.
  9. When the potatoes are done baking, spread the hummus mixture inside of the potato skin.
  10. Top the potatoes with more cheddar and broil until the cheese is melted.
  11. Once the potato skins are out of the oven, top the with pico de gallo.
  12. *See the post for assembling the creamy Buffalo Potato Skins.
Recipe by Silly Little Vegan at