PS or PP: Loaded Potato Skin Bites
Chef: Terri Edwards
Makes: 4 servings
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
INGREDIENTS
Loaded Potatoes Skins
- 1 lb. small potatoes red, Russet, or your choice
- 1/4-1/2 c plant-based milk almond, soy, etc.
- 2 T plant based low-fat mayo recipe below
- 1 t salt (I really like black salt) or to your taste
- 1 t garlic powder
- 1 t smoked paprika
- 1 t onion powder
Low-Fat Eggless Mayo
- 1 container low fat, firm silken tofu
- 1 T sweetener sucanat, agave, sugar, date paste, etc
- 1 T lemon juice or red wine vinegar
- 1-1/2 T Dijon mustard
- 1/4 t salt
Creamy Vegan Cheese Sauce
- 1 c potatoes, peeled & diced
- 1/4 c carrots, diced
- 1/4 c onions, diced
- 1 c broth from veggies
- 1/2 c raw cashews (raw) ~OR~ (white beans to make PP)
- 1/4 c nutritional yeast
- 1 T lemon juice
- 1 t salt
- 1/2 t garlic powder
- 1 pinch paprika
- 1 pinch cayenne pepper
DIRECTIONS
Loaded Potatoes Skins
- Preheat oven to 400 degrees and bake whole small potatoes until tender, approximately 30 minutes, depending on size of little potatoes.
- Remove potatoes from oven and allow to cool. Slice potatoes in half, scoop out pulp leaving 1/4" in shell. Place pulp in a medium bowl.
- Add plant-based milk, low-fat mayo, salt, pepper, garlic powder, onion powder, and smoked paprika to potato in bowl and mash together using a potato masher or fork.
- Fill potato skins with mashed potato mixture.
- Drizzle with Creamy Vegan Cheese sauce, then top with more smoked paprika, chives, and cilantro. Serve warm.
Eggless Low-Fat Mayo
- Drain tofu and squeeze excess water out on paper towels.
- Blend all ingredients in blender.
- Leftover mayo can be used on sandwiches, wraps, and in other sauces.
- Store in refrigerator for up to 2 weeks.
Creamy Vegan Cheese Sauce
- In medium pot, bring about 3 c of water to a boil.
- Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- When veggies are tender, drain and place them in blender. NOTE: reserve 1 c of the broth, and add to blender.
- Add all the remaining ingredients, and blend until smooth.
- Now, it's ready to use as a Loaded Potato Skins topping, nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.
TIPS
- Loaded Vegan Potato Skin Bites are the perfect appetizer for your family and social gatherings or game day.
- This is a healthy mouthwatering version drizzled with Creamy Vegan Cheese sauce, sprinkled with smoked paprika, and piled high with chives, and cilantro. Completely irresistible!
TERRI EDWARDS is a Licensed Food for Life Instructor and Educator. Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/ )