Deep Fried Crispy Potato Skins

 
Potato Skins.jpg

Hey guys!

For my birthday we were doing this super giant Tex Mex food and I absolutely loved these vegan loaded potatoes. They’re super simple but they take a few steps, so here we go!

Ingredients

  • Baking Potatoes

  • Red Onions x 2

  • Spring Onions x 8

  • Violife Cream Cheese

  • Violife Cheddar

  • Onion Powder

  • Dried Chives

  • Fresh Chives

  • Salt

  • Pepper

  • Olive Oil

  • White Wine Vinegar

So scrub and slice up your potatoes and you need to bring them to a steady boil, them reduce to a simmer and cook for about 15 minutes. You want the skins to remain in tact so keep checking them, because as soon as the bulk of the potato begins to soften, we’re good to go.

In a frying pan add some diced red onions, scallions, salt, pepper, onion powder, a splash of white wine vinegar, olive oil and cook out til they are softened and glossy. Set aside to mix with the potatoes. Then wait for the potatoes to cool down and begin to scrape out a hollow. Place the softened potatoes insides into the pan with your onions and scallions.

Next add 100g of vegan cream cheese, my favourite in the UK is by Sainsbury’s Free From range. Then I grated some cheddar cheese over the the top and added the mixture to the potato skins. I then added some chives and reloaded the potatoes, and roasted in a pan on 200 for 25 minutes. They are so yummy and I served with fresh chives.

Let me know how you get on!

 
Joseph Harwood