These snazzy stuffed potato skins feature plenty of fresh veggies topped with melted vegan cheese. The tasty, savory filling features mushrooms, sweet red pepper, baby spinach, and minced sweet onion, paired with flavorful herbs and a touch of olive oil. YUM!
ABOUT THE RECIPE:
My husband kept asking, “Why don’t you make Jazzy Potato Skins? Everyone will love them!” Let’s face it, husbands aren’t always right, but this time his suggestion was fabulous. These snazzy spuds make the perfect appetizer, light lunch, or afternoon snack. Bonus: If you prefer to omit the vegan cheese, these stuffed potato skins are still delicious!
Makes 3 to 6 servings
INGREDIENTS:
3 very large russet potatoes, scrubbed, baked, and cooled (see note)
1 teaspoon smoked paprika, divided
2 cups diced cremini or white button mushrooms
1 cup seeded and diced sweet red pepper, (from about 1 medium pepper)
1 cup lightly packed baby spinach, finely chopped
1/3 cup minced onion
2 teaspoons all-purpose seasoning or Italian seasoning blend
1 teaspoon tamari
1 teaspoon extra-virgin olive oil, plus more as needed
1 cup vegan cheddar-style cheese (optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Lined a large, rimmed baking sheet with unbleached parchment paper.
Slice each cooled (or cold) potato in half lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving about 1/4 inch of the potato skin intact. (Reserve the pulp for another use, see note.) Arrange the skins on the prepared baking sheet. Sprinkle the skins with 1/2 teaspoon paprika.
To make the filling, put the mushrooms, sweet pepper, spinach, onion, seasoning, tamari, olive oil, and 1/2 teaspoon paprika in a medium-sized bowl and stir until evenly coated. Add a bit more olive oil if the mixture seems dry.
Spoon one-sixth of the filling into each skin. Tent with foil and bake 35 to 40 minutes until the vegetables are soft. Remove the foil and bake 10 to 15 minutes. Add the vegan cheese (if using) and bake 10 minutes or until the vegan cheese is melted and the edges of the potatoes are crisp and golden. Put the potatoes on a large platter and cool for 5 to 10 minutes before serving.
To serve as an entrée, serve two to three skins per person. To serve as an appetizer course, serve one skin per person, cutting each skin into 3 to 4 slices right before serving.
NOTE: The russet potatoes may be baked up to 24 to 36 hours in advance of preparing this recipe. After they have cooled, put them in a tightly covered container and store in the refrigerator until using them in this recipe.
NOTE: You can use the leftover potato pulp from this recipe in my delicious Festive Vegan Stuffed Shells! Find the link to the recipe, below.
Ingredients
Directions
ABOUT THE RECIPE:
My husband kept asking, “Why don’t you make Jazzy Potato Skins? Everyone will love them!” Let’s face it, husbands aren’t always right, but this time his suggestion was fabulous. These snazzy spuds make the perfect appetizer, light lunch, or afternoon snack. Bonus: If you prefer to omit the vegan cheese, these stuffed potato skins are still delicious!
Makes 3 to 6 servings
INGREDIENTS:
3 very large russet potatoes, scrubbed, baked, and cooled (see note)
1 teaspoon smoked paprika, divided
2 cups diced cremini or white button mushrooms
1 cup seeded and diced sweet red pepper, (from about 1 medium pepper)
1 cup lightly packed baby spinach, finely chopped
1/3 cup minced onion
2 teaspoons all-purpose seasoning or Italian seasoning blend
1 teaspoon tamari
1 teaspoon extra-virgin olive oil, plus more as needed
1 cup vegan cheddar-style cheese (optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Lined a large, rimmed baking sheet with unbleached parchment paper.
Slice each cooled (or cold) potato in half lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving about 1/4 inch of the potato skin intact. (Reserve the pulp for another use, see note.) Arrange the skins on the prepared baking sheet. Sprinkle the skins with 1/2 teaspoon paprika.
To make the filling, put the mushrooms, sweet pepper, spinach, onion, seasoning, tamari, olive oil, and 1/2 teaspoon paprika in a medium-sized bowl and stir until evenly coated. Add a bit more olive oil if the mixture seems dry.
Spoon one-sixth of the filling into each skin. Tent with foil and bake 35 to 40 minutes until the vegetables are soft. Remove the foil and bake 10 to 15 minutes. Add the vegan cheese (if using) and bake 10 minutes or until the vegan cheese is melted and the edges of the potatoes are crisp and golden. Put the potatoes on a large platter and cool for 5 to 10 minutes before serving.
To serve as an entrée, serve two to three skins per person. To serve as an appetizer course, serve one skin per person, cutting each skin into 3 to 4 slices right before serving.
NOTE: The russet potatoes may be baked up to 24 to 36 hours in advance of preparing this recipe. After they have cooled, put them in a tightly covered container and store in the refrigerator until using them in this recipe.
NOTE: You can use the leftover potato pulp from this recipe in my delicious Festive Vegan Stuffed Shells! Find the link to the recipe, below.
