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Vegan Potato Skins

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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!
Did you make this recipe?Tag @girlswhoeat!