Loaded Vegan Potato Skins
This is a healthy mouthwatering version drizzled with Creamy Vegan Cheese sauce, sprinkled with smoked paprika, and piled high with chives, and cilantro.
Gluten Free
All of our recipes are oil free and vegan.
What You'll Need
LOADED POTATOES INGREDIENTS
1 lb small red, potatoes, Russets, or your choice
¼ – ½ cup dairy-free milk almond, soy, etc.
2 Tbsp low-fat mayo recipe (see below)
1 tsp salt (optional)
1 tsp garlic powder
1 tsp smoked paprika
1 tsp onion powder
Creamy Vegan Cheese Sauce to drizzle on top (see below)
Fresh cilantro for garnish
Chives for garnish
LOW-FAT EGGLESS MAYO INGREDIENTS
1 container tofu
1 Tbsp sweetener (sucanat, agave, etc.)
1 Tbsp lemon juice or red wine vinegar
1 ½ Tbsp Dijon mustard
¼ tsp salt
CREAMY VEGAN CHEESE SAUCE INGREDIENTS
1 cup potatoes, peeled & diced
¼ cup carrots, diced
¼ cup onions, diced
1 cup broth from veggies
½ cup raw cashews (raw), or ½ cup white beans
4 Tbsp nutritional yeast
1 Tbsp lemon juice
1 tsp salt
½ tsp garlic powder
1 pinch paprika
1 pinch cayenne pepper
Earn your plant-based nutrition certificate
How to Make It
LOADED POTATO SKINS PREPARATION
1 Preheat oven to 400 degrees F and bake whole small potatoes until tender, approximately 30 minutes, depending on size of little potatoes.
2 Remove potatoes from oven and allow to cool. Slice potatoes in half, scoop out pulp leaving ¼-inch in shell. Place pulp in a medium bowl.
3 Add dairy-free milk, low-fat mayo, salt, pepper, garlic powder, onion powder, and smoked paprika to potato in bowl and mash together using a potato masher or fork.
4 Fill potato skins with mashed potato mixture.
5 Drizzle with Creamy Vegan Cheese sauce, then top with more smoked paprika, chives, and cilantro.
LOW-FAT EGGLESS MAYO PREPARATION
1 Drain tofu and squeeze excess water out on paper towels. Blend all ingredients in blender. Leftover mayo can be used on sandwiches, wraps, and in other sauces. Store in refrigerator for up to 2 weeks.
CREAMY VEGAN CHEESE SAUCE PREPARATION
1 In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
2 When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
3 Now, it’s ready to use as a Loaded Potato Skins topping, nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.
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