Goodness! Another Super Bowl recipe!… I did mention yesterday that I love game day snacks, right? Today’s recipe is for vegan potato skins. These are really easy to make and delicious!
I’m sharing two different ways to make them, because… well.. why not! One of the recipes has an easy to make creamy filling that’s topped with pico de gallo. The other recipe uses the creamy buffalo dip from yesterday’s recipe. For ease, make the creamy buffalo dip before starting the potatoes.
To make these potatoes…
Preheat oven to 375.
Start with 5-6 baked potatoes. I baked these potatoes yesterday, so that I would have less to do today. (Bake potatoes for about an hour at 375 degrees…test for doneness… they should be squishable. I like that word… squishable…)
Cut the potatoes in half. Smaller potatoes work better for potato skins, but as my mama always says… use what you have. I had a couple of big potatoes, so I used those, too.
Scoop out the insides of the potatoes and brush them with olive oil on both sides. I like to sprinkle a touch of salt on the outside of the potatoes.
Place the potatoes in the oven. Bake the potatoes for 8-10 minutes on both sides.
While the potatoes are in the oven, start on the filling. Use 2/3 of a container of hummus. Today, I used sweet red pepper hummus, but last time I made these I used Sambra roasted garlic hummus. It doesn’t really matter. It’s just a base for your filling.
As a side note, my husband doesn’t like roasted garlic hummus, but he loved the potato skins when I made them with it… so… this recipe is magical!
To the hummus, add one seeded jalapeño, a half of a green onion, and 1/3 cup of vegan cheddar (such as Daiya). Reserve the rest of the green onion for garnish. Mix.
Make a serving of pico de gallo. This is just a diced fresh tomato, jalapeño, onion, garlic, cilantro, a squirt of lime juice, and salt to taste.
Now, back to the potatoes…
When the potatoes are done baking, fill half of the potato skins with the hummus mixture. Top all of the potatoes with vegan cheddar. Set the oven to broil. Keep an eye on them.
I broiled the potato skins for 4 minutes, but your oven may differ than mine. Honestly, my oven racks are not that close to the broiler, so this can really affect broiling time.
After broiling, the cheese should be nice and melty!… yum
So this is where we start topping the potatoes. The potato skins with the hummus mixture, place a scoop of pico de gallo on top. The plain cheese potatoes, give it a dollop of the creamy buffalo dip (yesterday’s recipe). Garnish the potatoes with the Buffalo dip with the reserved green onions and a few drops of Franks Red Hot sauce.
The creamy potato skins with pico de gallo are soooo delish!
Oooohhh… but so are the creamy Buffalo potato skins…
These are definitely a Super Bowl crowd pleaser! Bon appetite!
- 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
- Preheat oven to 375
- Bake potatoes for about one hour (until squishable).
- When cooled, cut the potatoes in half an scoop out most of the insides.
- Brush the inside and outside of the potatoes with olive oil.
- Sprinkle the skin with a little salt.
- Bake the potatoes skin side up for 8 minutes.
- Flip and then bake for 8-10 more minutes.
- While baking, mix the hummus, jalapeño, half of the green onion, and vegan cheese.
- When the potatoes are done baking, spread the hummus mixture inside of the potato skin.
- Top the potatoes with more cheddar and broil until the cheese is melted.
- Once the potato skins are out of the oven, top the with pico de gallo.
- *See the post for assembling the creamy Buffalo Potato Skins.