This past week I had one of my favorite dishes – potato skins stuffed with different ingredients like cheese, broccoli, onions, cilantro and BBQ sauce to name a few. Here’s a pic! Get ready for your to mouth to start watering.
My dad makes these every so often. It usually takes a couple of hours but it’s always worth it! Sometimes he adds “UN-chicken.” It isn’t actually chicken. My favorite version of these potato skins are cilantro, onion and of course cheese. It is SUPERB!
Sometimes when you eat your face looks intense. Like in a baseball game in the ninth inning when you are losing 3-0 and you are the Cardinals (this is my favorite team) and you are up to bat and there are two outs and the bases are loaded. You are facing Clayton Kershaw. You swing! BAM! Home run! You beat your biggest rival, the hated Dodgers. INTENSE.
Even my brother looks intense:
You gotta try these. Seriously. Here’s the recipe.
STUFFED POTATO SKINS
Daiya Vegan Cheddar Cheese
Favorite vegetable and herb toppings such as : diced peppers, steamed broccoli, sautéed mushrooms, diced onions, chopped cilantro
Preheat oven to 400 degrees.
Gather as many potatoes as willing to make; rinse and make sure to rub any dirt off.
Poke 6-8 times with fork on all sides.
Rub oil all over each potato with brush.
Sprinkle (light) salt and (generous) pepper around exterior.
Put on rack set with rimmed baking sheet (to catch the oil drippings).
Place in oven for 60-70 minutes depending on the size of potatoes.
Remove from oven when inside is soft and skin is crisp.
Set oven to broil on high.
Halve potato and scoop out all but about 1/4-1/2 inch of the potato flesh. Put the flesh in a bowl and save for mashed potatoes!!!
Put back on rack and lightly brush with oil. Put in oven for 4-7 minutes until inside is golden.
Remove from oven and fill with your favorite fixings. Top with Daiya vegan shredded cheese (as it melts the best) and put back in oven for 2-3 minutes.
Remove, let cool slightly and enjoy!