Our Protein-Packed 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.
Optional toppings: Baked Tofu, green onions or chives, tahini sauce
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.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.