Potato skins are it!! The skin has more nutrients than the potato. It has vitamins B & C, iron, calcium, potassium, and lots of fiber. This recipe also includes nutritious paprika (eye health), chives (cancer fighter), vegan cheese (protein), and cilantro (antioxidant). Make it for a game-day snack, and watch your friends chow down.

1 lb. small red, potatoes, or your choice
2 Tbsp. low-fat mayo recipe (see below)
1 tsp. garlic powder
1 tsp. onion powder
¼ -1/2 cup plant-based milk
1 tsp. pink salt
1 tsp. smoked paprika
Creamy Vegan Cheese Sauce to drizzle on top

Low-Fat Eggless Mayo Ingredients
One container tofu
1 Tbsp. lemon juice or red wine vinegar
¼ pink salt
1 ½ Tbsp. Dijon mustard

Creamy Vegan Cheese Sauce Ingredients
1 cup potatoes, peeled and diced
¼ cup onions, diced
½ cup raw cashews or ½ cup white beans
1 Tbsp. Lemon juice
½ tsp. garlic powder
¼ cup carrots, diced
1 cup veggie broth
4 Tbsp. nutritional yeast
1 tsp. pink salt
One pinch paprika


Preheat oven to 400 degrees F and bake whole small potatoes until tender, approximately 30 minutes, depending on the size of little potatoes.
Remove potatoes from oven and allow to cool. Slice potatoes in half; scoop out pulp, leaving ¼-inch in the shell — place pulp in a medium bowl. Add dairy-free milk, low-fat mayo, salt, pepper, garlic powder, onion powder, and smoked paprika to potato in bowl and mash together using a potato masher or fork.
Fill potato skins with mashed potato mixture.

Drizzle with Creamy Vegan Cheese sauce, and then top with more smoked paprika, chives, and cilantro.

Drain tofu and squeeze excess water out on paper towels. Blend all ingredients in a blender. Leftover mayo can be used on sandwiches, wraps, and in other sauces. Store in the refrigerator for up to 2 weeks.

In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.

When veggies are tender, drain and place them in the blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients and blend until smooth.
Now, it’s ready to use as a Loaded Potato Skins topping, nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks.
Thanks to: www.nutritionstudies.org

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