By the Gracious Vegan
This one’s for all of us who love the skin on oven-roasted baked potatoes. These stuffed potato skins make for great appetizers or can be served as an entrée for an informal meal. They’re so versatile, the foundation for many different kinds of fillings.
Makes as many as you want
Preheat oven to 450°F. Lightly pierce each potato in 5-10 places with a fork. Place them directly on the oven rack or in a metal or glass pan (potatoes not touching each other) and bake until tender when pierced with a knife or cake tester, about 40 minutes. (The microwave will result in less crispy potato skins.)
Small or medium russet potatoes, well washed and dried
Let stand until cool enough to handle, about 5 minutes. Cut each potato in half* lengthwise, and use a small spoon or melon baller to scoop out insides, leaving about 1/4-inch shell all around. Reserve insides for another use. Place the halves on a baking sheet lined with parchment paper.
Spray the bottoms and tops with cooking spray or olive oil from a mister. Season with salt and pepper.
Coarse salt and freshly ground pepper, to taste
Bake until crisp and edges are golden, about 20 minutes. Stuff the halves with one or more of the following toppings, or make up your own.
Stews: vegan chili, vegan curry, canned chili beans
Dips or sauces: salsa, guacamole, pizza sauce, tahini sauce, BBQ
Cooked vegetables and proteins: caramelized onions, cooked mushrooms, any small diced roasted vegetables, soy curls, baked tofu, tempeh bacon bits
Raw vegetables: chopped tomatoes, cucumber, grated carrots, sliced scallions
* If the potatoes are large, you could cut the skins in half again, but note that you won’t be able to stuff them with fillings that could drip or fall out (like chili or diced vegetables).
Nutrition: depends on stuffings
Timing: Hands-on time 10 minutes, total time about an hour (timing does not include stuffings)