Loaded Potato Skins
Our Loaded Potato Skins are filled with a delightful plant-based mix of potatoes, nut milk, chickpeas, sun-dried tomatoes, capers, onions, garlic and mustard. After mashing these ingredients together, they are stuffed into hollowed potato skins and baked to a golden brown. This recipe works as a fun appetizer but it can also be a main meal, complimented with optional toppings and a healthful side salad.
Ingredients
- 3 potatoes
- 1 cup chickpeas, cooked, rinsed
- 1/4 cup Homemade Nut Milk or store bought plant-based milk
- 3 sun-dried tomatoes, chopped
- 2 tablespoons shallot, chopped
- 1 1/2 tablespoons capers, drained
- 1 tablespoon green onion, chopped
- 1/2 tablespoon stone ground mustard
- 1 teaspoon garlic, minced
- Freshly ground black pepper to taste
- Optional toppings: Baked Tofu, green onions or chives, tahini sauce
Directions
- Preheat oven to 400°F.
- Puncture potatoes several times with a fork.
- Bake on baking sheet for about 60 minutes, or until tender. Remove and let cool until they can be handled.
- Cut potatoes in half and scoop out the centers. Transfer to a bowl and mash with plant milk, garlic, and mustard.
- Add chickpeas and roughly mash into the mixture. Add sun-dried tomatoes, shallot, capers, green onions and black pepper. Stir to combine.
- Fill potato skins with the mixture, then continue baking 10-20 minutes or until golden brown.
- Make tahini sauce (optional) by whisking equal parts tahini and water, a dash of garlic powder and lemon juice.
- Serve potato skins with toppings of choice.
