Vegan Potato Skins Recipe w/Sun-dried Tomatoes, Vegan Cheddar, Sour Cream (Vegan Super Bowl Recipe)

Preheat the oven to 400 degrees.

Wash the russet potatoes and poke holes in the skins.

Bake the potatoes on a baking tray for about 1 hour, turning halfway through. Check for doneness by pressing gently on the corners; they should be a little soft.

Let the potatoes cool until they can be handled.

Increase the oven temperature to 425 degrees.

Cut the potatoes in half lengthwise and scoop out most of the flesh, leaving about a quarter inch inside the skin.

Melt 1/4 cup of vegan butter on the stove.

Mix in 1 teaspoon each of garlic powder, onion powder, and salt into the melted butter.

Brush the mixture all over the potato skins, inside and outside.

Place the potato skins back on the baking tray and bake for about 15 minutes or until the flesh starts to turn golden.

Melt the vegan cheeses (miyoko's and violife) on the stove and spoon it over the potato skins.

Top the potato skins with chopped sun-dried tomatoes, kite hill vegan sour cream, and chives.

Equipment Needed

Spice Level:

Dietary