18 Mar Loaded Potato Skins
Loaded Potato Skins recipe by forks over knives with a Chew on Vegan twist. This loaded potato skin recipe is whole food plant-based, oil-free and gluten-free.
3 russet potatoes, scrubbed
2 cloves garlic
1/2 cup unsweetened soy milk
1 T mustard
1/4 cup nutritional yeast
1 cup chickpeas rinsed and drained
2 T shallots chopped
2 T capers
3-4 sun-dried tomatoes chopped
1 green onion chopped, green and white parts
1/2 cup chopped spinach
juice of 1/2 lemon
salt and pepper to taste
2 T of tanini
juice of 2 limes
green part of green onion chopped
Preheat oven to 400 degrees
Pierce potatoes. Bake until tender and let the potatoes cool enough to handle.
Cut the potatoes lengthwise and scoop up each potato leaving enough for a shell. Transfer the inside of potatoes into a bowl, mash with garlic, milk, mustard, and nutritional yeast. Add chickpeas and mash. Add the rest of the ingredients and gently mix.
Fill the potato skins and bake for 20 to 30 minutes until golden.
In the meantime mix together tahini, lime juice and 1/4 cup of water.
Serve potatoes warm and drizzle with Tahini sauce and top with chopped green onions.
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