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