Vegan Potato Skins

by Steph Sunshine at StephSunshine.com

Yield 8 potato skins

Prep Time 30 minutes

Cook Time 75 minutes

Total Time 2 hours

Ingredients

  • 2 lbs. Russet potatoes (about 4 potatoes)
  • 1/4 cup vegan butter (such as Earth Balance)
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 1 1/2 cup shredded vegan cheddar cheese (such as Miyoko's or Violife)
  • 2 tbsp. sun-dried tomatoes, chopped
  • fresh chives, chopped (or green onions)
  • dairy-free sour cream (such as Kite Hill)

Instructions

  1. Preheat the oven to 400°F (205°C). Wash potatoes and use a fork to poke holes all over the skins. Place the potatoes on a baking tray and bake in your preheated oven until soft, about 1 hour, turning the potatoes after 30 minutes. You can check to see whether the potatoes are ready by gently pressing on the corners of each potato. Be sure to use a clean oven mitt or kitchen towel to protect your hands. Let the potatoes cool until they can be handled (about 20 minutes). Turn the oven heat up to 425°F (220°C).
  2. Cut each potato in half lengthwise, then scoop out the flesh of the potato, leaving about 1/4" (6 mm) of flesh attached to the skins.
  3. Melt the vegan butter in a saucepan on the stove. Remove from heat and mix in garlic powder, onion powder, and salt.
  4. Use a pastry brush to brush the butter on both the outsides and insides of each potato skin. Return the potato skins to the baking tray (cut side up, skin side down) and bake at 425°F (220°C) until the flesh begins to turn slightly golden (about 15 minutes).
  5. In a small saute pan over medium heat, melt your vegan cheddar. Stir continuously while waiting for the cheddar to melt. It will go very quickly from a solid to a stretchy liquid; once this happens, remove it from the heat, then use a spoon to drizzle the cheddar over each potato skin. Top the potato skins with sun-dried tomato pieces.
  6. Place a dollop of vegan sour cream on top of each potato skin, then sprinkle some chopped chives on top. Enjoy!

Notes & Hints

Save the scooped-out potato flesh for another recipe, like mashed potatoes or potato soup.

If you're using two types of vegan cheddar, you may find that one melts before the other. Just keep whisking until all the cheese is melted and combined.

Leftovers: Refrigerate in an airtight container for 3-5 days. You may wish to leave the sour cream and chives off of any potato skins you won't eat right away, then add them after reheating.

Reheat: Reheat in the oven on a baking tray at 350°F for about 15 minutes.

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