Chef:  Terri Edwards
Makes: 4 servings
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

INGREDIENTS

Loaded Potatoes Skins

  • 1 lb. small potatoes red, Russet, or your choice
  • 1/4-1/2 c plant-based milk almond, soy, etc.
  • 2 T plant based low-fat mayo recipe below
  • 1 t salt (I really like black salt) or to your taste
  • 1 t garlic powder
  • 1 t smoked paprika
  • 1 t onion powder

Low-Fat Eggless Mayo

  • 1 container low fat, firm silken tofu
  • 1 T sweetener sucanat, agave, sugar, date paste, etc
  • 1 T lemon juice or red wine vinegar
  • 1-1/2 T Dijon mustard
  • 1/4 t salt

Creamy Vegan Cheese Sauce

  • 1 c potatoes, peeled & diced
  • 1/4 c carrots, diced
  • 1/4 c onions, diced
  • 1 c broth from veggies
  • 1/2 c raw cashews (raw) ~OR~ (white beans to make PP)
  • 1/4 c  nutritional yeast
  • 1 T lemon juice
  • 1 t salt
  • 1/2 t garlic powder
  • 1 pinch paprika
  • 1 pinch cayenne pepper

DIRECTIONS

Loaded Potatoes Skins

  1. Preheat oven to 400 degrees 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 1/4" in shell. Place pulp in a medium bowl.
  3. Add plant-based 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. Serve warm.

Eggless Low-Fat Mayo

  1. Drain tofu and squeeze excess water out on paper towels.
  2. Blend all ingredients in blender.
  3. Leftover mayo can be used on sandwiches, wraps, and in other sauces.
  4. Store in refrigerator for up to 2 weeks.

Creamy Vegan Cheese Sauce

  1. In medium pot, bring about 3 c of water to a boil.
  2. 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.
  3. When veggies are tender, drain and place them in blender. NOTE: reserve 1 c of the broth, and add to blender.
  4. Add all the remaining ingredients, and blend until smooth.
  5. 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.

TIPS

  1. Loaded Vegan Potato Skin Bites are the perfect appetizer for your family and social gatherings or game day.
  2. This is a healthy mouthwatering version drizzled with Creamy Vegan Cheese sauce, sprinkled with smoked paprika, and piled high with chives, and cilantro. Completely irresistible!

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

 

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