Loaded Potato Skins

Loaded Potato Skins

These simple, budget-friendly vegan loaded potato skins make a delicious main dish with a side salad, but they’re also perfect as a quick snack the following day. The crispy twice-baked loaded potatoes skins are filled with a flavorful chickpea, caper, scallion, and sun-dried tomato mash, then topped with a creamy tahini sauce and fresh chives. They are filling, satisfying and just downright irresistible!

Twice-baked potatoes create delicious hand-held containers for a savory mixture of chickpeas, sun-dried tomatoes, capers, and scallions. Drizzled with tahini sauce and browned to perfection, this scrumptious vegan recipe is perfect as a snack or paired with a leafy green salad.

Ingredients:

• 6 russet potatoes, scrubbed
• 2 cloves garlic, crushed
• ½ cup unsweetened, unflavored plant milk
• 1 tablespoon prepared mustard
• ¼ cup nutritional yeast (optional)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 shallot, chopped
• 3 tablespoons capers, drained
• 5 sun-dried tomatoes, chopped
• 1 scallion (white and green parts), finely chopped
• sea salt and freshly ground black pepper

FOR THE TAHINI SAUCE

• 2 tablespoons tahini
• ¼ cup fresh lime juice (from about 2 limes)

FOR GARNISH

• 2 tablespoons fresh chives
• 1 scallion

Instructions:

1. Preheat the oven to 400°F.
2. Use a fork to pierce the potatoes in several places. Place them on a baking sheet and bake until tender, 55 to 65 minutes. Let the potatoes cool until they are easy enough to handle.
3. Cut the potatoes in half lengthwise, then use a spoon to scoop out each potato half, leaving about ¼ inch of potato on the shell.
4. Meanwhile, transfer scooped potato flesh to a bowl, then mash with garlic, plant milk, mustard, and nutritional yeast (if using). Add chickpeas and coarsely mash with the mixture.
5. Add the shallots, capers, sun-dried tomatoes, and scallions to the potato-chickpea mixture. Mix well, then season with salt and pepper to taste.
6. Fill the potato skins with the mixture and bake until golden, 10 to 20 minutes.
7. Meanwhile, make the tahini sauce: Whisk the tahini and lime juice with about ¼ cup of water.
8. Serve potatoes warm or at room temperature drizzled with tahini sauce and topped with chives and scallions.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-recipes-totally-crave-worthy/

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