Loaded Mexican Potato Skins

Loaded Mexican Potato Skins Recipe

By Brand New Vegan

Ingredients

4 Russet Potatoes

1 small Sweet Potato (or Yam)

1 can Vegetarian Refried Beans (15oz)

1 Tbs Salsa

1 tsp Taco Mix

1/2 cup Unsweetened Almond Milk

3 Tbs Lemon Juice

4 Tbs Nutritional Yeast

1 tsp Apple Cider Vinegar

1/2 tsp Dijon Mustard

1/4 tsp Onion Powder

1/4 tsp Garlic Powder

1/4 tsp Salt

1 Chipotle Pepper in Adobo Sauce

Instructions

1Preheat oven to 400 F.

2Scrub and clean 4 large Russet Potatoes

3Poke holes in potatoes and place on oven rack.

4Wrap a small sweet potato in foil and also place on rack.

5Bake at 400F for 45-50 min or until done.

6Meanwhile mix beans, salsa, and Taco Mix in a small pan and heat

7Once potatoes are done, carefully cut Russets in half lengthwise

8Scoop out potato meat and add to blender leaving 1/4" or so near skin

9Remove skin from Sweet Potato and discard, chop potato and add to blender

10Add almond milk, lemon juice, mustard, and vinegar and blend until smooth consistency

11Add remaining spices and Chipotle Pepper and blend until smooth

12Scoop beans into potato skins and top with cheese

13Bake an additional 10 minutes or so until crispy and cheese has melted

14Top with garnish and serve

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