Delicious Vegan Potato Skins
50 Vegan Recipes for Super Bowl 50:
Full recipe:
6 potatoes
2 cups shredded vegan cheddar cheese
1/8 cup vegan bacon bits (try Bac~Os)
1/4 cup vegan aioli or chipotle mayo
1/4 cup thinly sliced scallions
Vegan sour cream, for garnish
Preheat the oven to 400°F. Lightly grease a 9-inch-by-13-inch baking pan.
Pierce the potatoes with a fork and microwave on high until soft, approximately 10 to 12 minutes, or bake for 50 minutes.
Remove from the microwave or oven, let cool, and cut in half vertically. Scoop out the insides, leaving a 1/4-inch-thick shell.
Fill with the cheese and vegan bacon bits. Arrange on the prepared baking pan and bake for 10 to 15 minutes, or until the cheese has melted.
Top with the vegan aioli, sliced scallions, and vegan sour cream and serve.
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Fajtia Potato Skins I Sinful Snacks
Guess what you get when you mix together the spicy delights of fajita chicken with the comforting deliciousness of a baked potato? Well here we have the answer, these fajita potato skins are one of the most sinful of snacks, and they're so delicious. Thank us later!
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SERVES: 16
INGREDIENTS:
8 Medium sized potatoes,
400g chopped chicken
1/2 chopped red pepper
1/2 chopped yellow pepper
1/2 chopped green pepper
1 chopped red onion
1 chopped spring onion
250g mozzerella cheese
100g unsalted butter, melted
Cajun Seasoning
Guacamole, for topping
Sour cream, for topping
Salsa, for topping
STEP 1
Preheat oven to 220/200 Fan C
STEP 2
Pierce each potato several times with a fork, then place potatoes directly on the oven rack. Bake for 40-50 minutes, or until fork tender.
STEP 3
Heat oil in a large pan over medium heat.
STEP 4
Slice peppers, onions, chicken and place in pan until it begins to brown.
STEP 5
Add cajun seasoning and stir occasionally until the mixture has fully come together, bring off heat and leave to cool.
STEP 6
When Potatoes are ready, bring them out the oven, preheat the grill to a medium/high heat.
STEP 7
Cut the potato in half and scoop out the middle. Brush the inside and the outside with melted butter for 3 minutes.
STEP 8
Fill the potato skins with mozzarella, then grill again for 3 minutes.
STEP 9
Fill with Fajita mix and top with any excess cheese and grill again 3 minutes.
STEP 10
Serve with the salsa, sour cream and guacamole.
Loaded Baked Potatoes 4 Ways
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LOADED BAKED POTATOES 4 WAYS
Bacon Cheddar Baked Potato
Servings: 3
INGREDIENTS
3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
1 cup shredded cheddar cheese, plus more for topping
½ cup scallions, chopped
¾ cup bacon, chopped, divided
½ cup sour cream, plus more for topping
1 tablespoon butter
¼ cup milk
1 teaspoon pepper
Chives, to serve
PREPARATION
Preheat the oven to 350°F/180°C.
On a baking sheet, oil the potatoes well and sprinkle with salt.
Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed.
Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
In the bowl with the scooped out potato, add the cheese, scallions, ½ cup of bacon, sour cream, butter, milk, and pepper, and mix well.
Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup of bacon bits.
Bake an additional 15 minutes until the cheese is melted.
Serve warm with sour cream and chives!
Breakfast Baked Potato
Servings: 3
INGREDIENTS
3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
1 tablespoon butter
2 ounces cheddar cheese
1 tablespoon bacon, diced
3 eggs
2 teaspoons salt
1 teaspoon pepper
1 tablespoon chives, chopped
PREPARATION
Preheat the oven to 350°F/180°C.
On a baking sheet, oil the potatoes well and sprinkle with salt.
Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped out insides (for mashed potatoes, etc.).
Spread butter on the inside of each scooped out potato.
Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives.
Bake 25 minutes, until the egg white has cooked through.
Serve warm with chives!
Broccoli Cheddar Baked Potato
Servings: 3
INGREDIENTS
3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
4 ounces cream cheese
1 cup cheddar cheese, plus more for topping
½ cup broccoli, chopped
2 teaspoons salt
1 teaspoon pepper
¼ cup milk
Sour cream, to serve
Chives, to serve
PREPARATION
Preheat the oven to 350°F/180°C.
On a baking sheet, oil the potatoes well and sprinkle with salt.
Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
Scoop the potato mixture back into the potatoes and top with cheddar cheese.
Bake an additional 15 minutes until the cheese is melted.
Serve warm with sour cream and chives!
Southwestern Baked Potato
Servings: 3
INGREDIENTS
3 russet potatoes
2 tablespoons olive oil
2 teaspoons salt
½ pound ground beef
1 tablespoon taco seasoning
½ cup black beans, drained and rinsed
½ cup tomatoes, diced
1 cup cheddar cheese, plus more for topping
Guacamole, to serve
PREPARATION
Preheat the oven to 350°F/180°C.
On a baking sheet, oil the potatoes well and sprinkle with salt.
Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
In a skillet over high heat, add the ground beef with a bit of oil.
Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground beef mixture once cooked if there’s too much liquid.
Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl.
In the bowl with the scooped out potatoes, add the ground beef mixture and cheddar cheese. Mix well.
Scoop the potato mixture back into the potatoes and top with cheddar cheese.
Bake an additional 15 minutes until the cheese is melted.
Serve warm with guacamole!
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Crispy Baked Potato Skins with Cheez Sauce with Chef Alyssa Moreau
Cheesy in flavor, this tasty (dairy-free) sauce served over spicy, crispy potatoes hot out of the oven, are great pupus to enjoy with friends.
#potatoskins #vegetarian #dairyfree
Serves 4 – Total Time: 45 minutes
Pair With: Stella Artois Beer
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4 to 6 small russet potatoes, washed and cut in half
2 tbsp. olive oil
1¼ tsp. salt, divided
½ tsp. chili powder
1 cup cashews
1 cup hot water
2 oz. jar pimentos
1 tbsp. lemon juice
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. paprika
1/3 cup green onions or chives, chopped fine
Bake the potatoes, cut side face down on a parchment paper lined baking sheet, at 400°F for 20 to 30 minutes based on size, until cooked through. Cool slightly, then scoop out some of the inner potato to leave an indent.
In a small bowl combine the olive oil, ¼ tsp. salt and chili powder and mix well. Baste the cut side of the potatoes and reheat face-up, on the same pan at 350°F for about 10 to 15 minutes or until crispy.
While reheating, blend the cashews, hot water, pimentos, lemon juice, onion powder, garlic powder, paprika and 1 tsp. salt to make the cheez sauce in a blender until very smooth. It may take a few minutes. Pour over the potato skins; garnish with chopped green onions and serve right away. Chef Alyssa's Cheez Sauce is a vegetarian, non-dairy version using cashews.
This recipe also is available at ktasuperstores.com/recipes/crispy-baked-potato-skins-cheez-sauce
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The recipes found on the KTA Kitchens YouTube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.