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Loaded Vegan Potato Skins – Click SHOW MORE for the Full Recipe

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Full Recipe Here ▸ http://bit.ly/2hDLa4z

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

DIRECTIONS:

-Preheat the oven to 400°F.

-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.

-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.

-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.

-Add the shallots, capers, sun-dried tomatoes, and scallions to the potato-chickpea mixture. Mix well, then season with salt and pepper to taste.

-Fill the potato skins with the mixture and bake until golden, 10 to 20 minutes.

-Meanwhile, make the tahini sauce: Whisk the tahini and lime juice with about ¼ cup of water.

-Serve potatoes warm or at room temperature drizzled with tahini sauce and topped with chives and scallions.

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About Forks Over Knives’ Recipe:
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