Protein-Packed Potato Skins

BY Rosane Oliveira, DVM, PhD

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.

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
  • PREP TIME 20
  • COOK TIME 70-80
  • Serves 2

Directions

  1. Preheat oven to 400°F.
  2. Puncture potatoes several times with a fork.
  3. Bake on baking sheet for about 60 minutes, or until tender. Remove and let cool until they can be handled.
  4. Cut potatoes in half and scoop out the centers. Transfer to a bowl and mash with plant milk, garlic, and mustard.
  5. Add chickpeas and roughly mash into the mixture. Add sun-dried tomatoes, shallot, capers, green onions and black pepper. Stir to combine.
  6. Fill potato skins with the mixture, then continue baking 10-20 minutes or until golden brown.
  7. Make tahini sauce (optional) by whisking equal parts tahini and water, a dash of garlic powder and lemon juice.
  8. Serve potato skins with toppings of choice.