Vegan Potato Skins

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Growing up, I was semi-addicted to potato skins, which makes sense because I truly think potatoes should be in its own food category. I just loved the combination of a crispy potato skin, warm potato filling, and then nice cold sour cream with melted cheese. I took my childhood obsession and turned it into a vegan appetizer that is perfect for a little something delicious before a meal or a Sunday game day. The secret sauce to making these potato skins vegan is Core & Rind’s Cashew Cheese Sauce and my homemade vegan sour cream!

To make these vegan potato skins, first roast the full potatoes in the oven and make sure to poke holes in the potatoes so they cook properly. You want them to be soft when you poke them with a fork, so roasting takes about 40-45 minutes in the oven at 400 degrees. Remove the potatoes from the oven, but let them cool until you can cut them in half without burning your hands! Scoop out the potato flesh, leaving about ¼’’ of potato with the skin attached. Coat the potato skins with olive oil, salt, and pepper and place back in the oven for 10 minutes until the skins lightly browned!

While the potatoes cook, you can make the vegan sour cream. Soak your cashews the night before or at least 6-8 hours in advance so that they soften and will blend smoothly. To make the vegan sour cream, place all ingredients in a food processor and blend until the consistency is smooth and creamy.

Next, take the scooped out potato flesh and mix it with the sour cream and nut milk. This will become your potato filling that will go inside each halved potato skin after the skins have crisped. Scoop 2-3 tablespoons of this mixture into each golden potato skin half when you take them out of the oven, top each stuffed potato skin with 1 tablespoon of Core & Rind, and put the potatoes back in the oven for 5 minutes. Remove the potatoes from the oven, top the skins with chives or scallions, and enjoy!

For this recipe, I used:

Dairy Free Milk: For this recipe I used Elmhurst Almond Milk, but you can use any plant based milk or regular milk.
Cashews: I love to use either of these budget friendly options from Whole Foods or Thrive Market.
Vegan Cheese Sauce: this is the cleanest and tastiest version I have found (use code GIRLSWHOEAT for 15% off their website)
Salt: I love to use this one for cooking

Substitution Ideas:

Potatoes: can use sweet potatoes instead
Chives: can use scallions instead

Vegan Potato Skins

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Appetizer

Servings 4

Cooking & Baking Supplies

Baking Tray
Parchment Paper

Ingredients

Potato Skins

6 small russet potatoes
1 cup inside flesh of the potatoes
1/2 cup vegan sour cream
3 tbsp dairy free milk
1/2 cup vegan cheese sauce
olive oil
salt and pepper
chives for garnish

Vegan Sour Cream

1 1/2 cups soaked cashews (soaked for at least 6 hours)
3 tbsp lime juice
1/2 cup water
1/4 tsp salt

Instructions

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Stab the potatoes with a fork all over, making sure to get holes around the entire potato.
Coat the entire potato lightly with olive oil. Cook the potatoes for 40-45 minutes, until the potato can easily be poked through with a fork.
While the potatoes cook, place all vegan sour cream ingredients in a food processor and blend until smooth and creamy.
Let the potatoes cool for about 10 minutes then cut the potatoes in half and scoop out the inside leaving about ¼’’ of potato attached to the skin.
Coat the potato skins with olive oil, salt, and pepper and place the potato skins back in the oven for 10 minutes, until the skins are golden brown.
While the potato cooks, mix together the inside of the potatoes with the vegan sour cream and nut milk.
Remove the skins from the oven and place 2-3 tablespoons of the potato mixture into each potato skin and top with 1 tablespoon of cheese sauce. Place back in the oven for 5 minutes.
Remove skins from the oven, top with chives, and ENJOY!