Recipe: Broccoli (Vegan) Cheddar Potato Skins

Hello everyone, FullSizeRender_8

How’d you spend your weekend? Eating junk food, watching the game, or at least, watching Lady Gaga and Beyonce? I actually love football, but I wasn’t terribly invested in either team. I’m a die hard Pittsburgh Steelers fan. That said, I love any excuse to yell at the TV and eat some tasty vegan comfort food.

This year my partner decided to try his hand at vegan potato skins. Veganizing your basic potato skin is pretty simple. Instead of real cheese, use your favorite non-dairy alternative, such as Daiya Cheddar Style Shreds. Instead of real sour cream, use something like Tofutti Sour Supreme Cream. It’s as easy as that!

We decided to try to convince ourselves that these would be slightly healthy so we opted for a broccoli based filling, complimented with onion and garlic. I have to say these potato skins were amazingly delicious. I had somehow forgotten how good potato skins are even though I used to order them all the time.

The skins were slightly crispy, just a tad salty, and the filling was oh-so tasty! I mean, how can you go wrong with potato, cheese, and sour cream? You just can’t! Check out the recipe and photos below. Let me know what you think and if you have a favorite game day recipe!

Cheers!

Jocelyn

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Broccoli (Vegan) Cheddar Potato Skins

***Please feel free to share widely, just give me some credit or a link back

Prep Time: ~10 minutes; Cook Time: ~60-70 minutes; Yield: 8 potato skins

Ingredients/ Shopping List:

4 potatoes, medium (~inch length)
1 head broccoli, chopped into florets
1 onion, medium, diced
1 clove garlic, minced
1/2 cup, Daiya Cheddar Style Shreds
1-2 tbsp, extra virgin olive oil
Salt, fresh ground, to taste
Pepper, fresh ground, to taste
1-2 tbsp, chives, minced
Vegan sour cream, optional, I used Tofutti Sour Supreme Cream
Vegan bacon bits, optional, I used Sweet Earth Veggie Smoked Seitan Bacon

Directions

Preheat the oven to 450F.
1. Prep the onion, garlic, and broccoli and set aside.
2. Prep the chives and set aside.
3. Arrange the whole potatoes on a baking sheet.
4. Bake until cooked, ~40 minutes.
5. Remove from the oven and let the potatoes cool. (I waited about 10 minutes).
Cut each potato in half, lengthwise.
1. Scoop out the potatoes leaving about 1/4-1/2 inch around the sides depending on the size of your potatoes. (Tip: Save the potato guts for use in a different recipe!)
2. Salt the tops of the potatoes.
Place the potatoes back on the baking sheet, face down.
1. Lightly brush the skins with extra virgin olive oil or lightly spray them with Pam.
2. Bake an additional 15 minutes.
While the potatoes are baking, steam the broccoli florets until fork tender (~5 minutes).
Heat extra virgin olive oil in a sauté pan over medium heat.
1. Add the diced onion and cook about 5 minutes.
2. Add the minced garlic and cook another minute.
3. Finally, add the steamed broccoli florets and cook another 5 minutes.
In a medium mixing bowl, combine the sautéd veggies with more salt and pepper. Slowly add in the Daiya Cheddar Style Shreds, reserving some for garnish, so they melt.
Remove the potato skins from the oven.
1. Fill each with the veggie mixture.
2. Sprinkle the remaining Daiya Cheddar Style Shreds on top of each potato skin.
Place the potato skins back in the over for about 5 minutes, or until the cheese is melted.
Remove from the oven and top with the minced chives, vegan bacon bits, and vegan sour cream.
Enjoy!