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
- 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.
Recipe by Silly Little Vegan at https://www.sillylittlevegan.com/vegan-potato-skins-2-ways/
3.5.3226