Potato skins remind me of my childhood. My dad would take us to Houlihan’s every Friday, I would order a Shirley Temple that would come with a plastic monkey straw and I’d get potato skins without fail. This is an homage to that indulgent dish, plant-ified and Bonberi-fied. You can get creative and add your open stuffings!
4 large russet potatoes, skins scrubbed
Pre-heat oven to 450. Pierce all potato skins a few times with a fork or sharp knife. Bake potatoes for about 30 minutes. Remove from oven and let cool. Once cool, slice in half. Scoop out most of the flesh. Fill with the stuffings below!
Toppings 1: Black bean and crema
-1 cup of stewed black beans (canned will work)
-1/2 cup Kite Hill almond cream cheese
-1 bunch of fresh cilantro chopped
-1 handful of microgreens
-1/2 jalapeno, sliced
In a small bowl, combine cream cheese and cilantro. Spoon mixture into skins followed by black beans and top with microgreens and jalapeno.
Toppings 2: Kraut, carrots and dill aoli
-1/2 cup of sauerkraut
-1/2 cup shredded carrots
-1 large cucumber thinly sliced
-1 handful of fresh dill chopped
-1 dollop of Kite Hill vegan almond cream cheese
in a small bowl, combine cream cheese and dill. Spoon mixture into skins. Top with sauerkraut, carrots, cucumbers and more fresh dill.
Toppings 3: Guacamole and corn
-1 cup of guacamole
-2 ears of corn, kernels shaved off
-handful of fresh cilantro
-1/2 jalapeño sliced
spoon guacamole into skins. Sprinkle corn kernels on top. Top with sliced jalapeño and fresh cilantro.
Toppings 4: Chive and scallion
-1 cup of vegan Kite Hill almond cream cheese
-1 handful of scallions, chopped
-1 handful of chives chopped
-1 handful of microgreens to garnish
in a small bowl, mix cream cheese and chives and scallions. Spoon mixture into skins. Garnish with microgreens.